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Holi Special Rose and Khus Kalakand Recipe

Milk based dessert recipes are very common across india in any festival and HOLI is one of them. And when it is HOLI, the dessert platter can also be glazed by the infusion of colours. One such simple and easy milk dessert recipe is ' Kalakand ' or also known as ' Indian Milk Cake '. It is appreciated for its creamy and richness and is prepared for various occasions and celebrations. Generally, it is prepared with either paneer or chenna, but here I have given it twist by addition of exciting flavors.

  • Prep time:
  • 3hrs 0mins
  • cook time:
  • 1hrs 40mins
  • serves:
  • 6

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    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Allergy Information

  • - Not for who are lactose intolerant and diabetic.
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Tags

  • #HoliRecipe
  • #Contest164
Ingredients

Ingredients For Holi Special Rose and Khus Kalakand Recipe

Methods
  • 1. Add milk to a pan, preferably use a heavy bottom pan and stir often so that milk doesn't stick to the bottom of the pan. Heat milk until it comes to a boil.
  • 2. Once the milk comes to a boil, turn off the heat and start adding vinegar little by little.
  • 3. Add vinegar until the milk curdles. Stop adding more vinegar as soon as you see the whey separate.
  • 4. Drain the curdled milk into a strainer lined with a muslin cloth and collect the chena (paneer). Wash the paneer with water to get rid of any vinegar smell.
  • 5. Bring the ends of the cloth together and then squeeze water from the paneer. Squeeze as much water as you can and then tie the cloth to a tap/handle and let the cloth hang for around 20 minutes which will drain any more water.
  • 6. After 20 minutes, crumble the paneer with your hands and set it aside. Meanwhile line a 8 x 8 inch square pan with aluminium foil and then spray with a non-stick spray and set it aside.
  • 7. Now heat a pan on medium-low heat, add condensed milk, rose syrup and essence,half of the crumbled paneer and mix well. Do the same with another pan and rest half of the crumbled paneer ,but use khus syrup this time and mix well too.
  • 8. After around 11 to 12 minutes of stirring the mixtures on low heat, it will leave the sides of the pan. That's when it's done and do not over cook , else kalakand will turn dry.
  • 9. Remove pan from heat at this point. Transfer the mixtures separetely into the prepared square pan so that the different layers are distinct.
  • 10. Use a spatula or back of a cup to press it well into the pan. Garnish with chopped pistachios and almonds and press the nuts slightly.
  • 11. Refrigerate for at least 3 hours before cutting into pieces. Store the Kalakand in the refrigerator and consume with in 3 days.
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