| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
piece
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Ingredients
- 2 Milk – liters (full cream)
- 1 1/2 tsp Lemon juice Vinegar or
- 1/2 cup Sugar
- 2 tbsps Rooh Afza
- 2 drops pink food color
- 2 tbsps rose petal dry
- 1 tbsp all purpose flour
- 2 tbsps almonds silvered
- 2 tbsps cashews chopped
- 1 edible silver leaf
Ingredients
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Instructions
- 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.
- 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.
- Drain the chenna/ cottage cheese in a muslin cloth and wash thoroughly under running water till the sour smell of chenna disappears.
- Now put the chenna in the muslin cloth , tie and squeeze to remove the excess water. Set aside.
- 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.
- 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.
- Now add Rooh Afza and blend well till everything is incorporated nicely.
- 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.
- 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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