Gulabi Kalakand ~ Rose Flavored Traditional Indian Sweet.

by Shaheen Ali

It’s a special day today so here’s a special way to celebrate. Pink is the color of love and what better way can it be to express love in a sweetest form than to make a pink dessert. The color pink reminds me of a poem by Karlen ….

Pink is love, Pink is life, Feelings of trust, Day and night.


Pink will be there through the toughest of times, when you’re all alone, and afraid to cry.

No matter what has happened, pink helps mend broken hearts, when they’re in two pieces and were torn apart.

Pink is the color of a child’s blushed face, its is a simple color that cannot be replaced.

Pink can be used to say ‘I love you’which is an odd thing to say unless you really do.

Pink is simply a really close friend, with you through everything until the very end.

There with you through the ups and downs even there when life whirls you around.

When you need some help and are afraid to ask, pink supplies you with answers that will last.

You may not realize this but it is definitely true, pink is not just a color for me, but a color for you !!!

So here’s on the special day…for that special someone i present our very Indian Desi Cottage Cheese Sweet Gulabi (rose) Kalakand.

recipe adapted from my friend Nidhi Raj. Link to her recipe is http://soulandspicebox.com/gulabi-rose-kalakand/

What a beautiful and mouth melting dessert that simply makes you close your eyes and ummmm…

Kalakand is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. Kalakand is thought to invented either in Braj region of Uttar Pradesh or in Alwar, Rajasthan, India.

Kalakand is made in Indian subcontinent during different festivals and celebrations such as Holi, Diwali, Navratri and Eid. A huge pan is kept on a flame and large amount of milk is boiled stirring it continuously till it is thickened with sugar and dry fruits. [source wikipedia]

Here the Kalakand is flavored with dried rose petals, dry fruits and Rooh Afza which plays as a rose essence for the sweet without leaving strong aroma like any other essence does. The garnishing gives it a royal and festive look. So let us celebrate the festival of love and surprise your loved ones with Gulabi Rose Kalakand.

Print Recipe
GULABI KALAKAND ~ Rose Flavored Traditional Indian Sweet.
Course dessert
Cuisine indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
piece
Ingredients
Course dessert
Cuisine indian
Prep Time 20 minutes
Cook Time 45 minutes
Servings
piece
Ingredients
Instructions
  1. In a deep heavy bottomed pan add 1 liter of milk first and bring it to boil. Reduce the flame and let the milk reduce in low heat. Keep stirring in regular intervals till the milk is reduced to half it's volume. This may take around 30 mins. Do not skip this step because if the milk is not reduced to half the kalakand won't set.
  2. Now in another thick bottomed pan take the other 1 liter milk and bring it to boil. As soon as the milk comes to boil simmer the gas and add lemon juice/vinegar and keep stirring. The milk will now split and keep stirring till the whey is separated completely.
  3. Drain the chenna/ cottage cheese in a muslin cloth and wash thoroughly under running water till the sour smell of chenna disappears.
  4. Now put the chenna in the muslin cloth , tie and squeeze to remove the excess water. Set aside.
  5. Meanwhile the milk might have reduced to half, so now add the chenna (slightly crush with hands) and sugar. Mix well till the milk get thick. Keep stirring for around 10-15 mins in low flame till the mix reaches it's desired consistency to make the burfi.
  6. Once the milk is thick add chopped almonds and cashew nuts, maida, dried rose petals and food color. Mix all for 2-3 mins and switch off the flames.
  7. Now add Rooh Afza and blend well till everything is incorporated nicely.
  8. Grease a 4"inch thali or line a tray with parchment paper. Pour the prepared mix into the tray evenly and garnish the top with silver leaf, dried rose petals, chopped almonds and cashew nuts and set aside to cool. It may take around 30-35 mins to set the kalakand.
  9. Refrigerate this for at least 2-3 hours and then use a sharp knife to cut the mixture into desired shapes and serve.
Recipe Notes

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