GULABI KALAKAND | How to make GULABI KALAKAND

By Shaheen Ali  |  18th Feb 2017  |  
4.0 from 1 review Rate It!
  • GULABI KALAKAND, How to make GULABI KALAKAND
GULABI KALAKANDby Shaheen Ali
  • Prep Time

    20

    mins
  • Cook Time

    40

    mins
  • Serves

    5

    People

16

1





About GULABI KALAKAND Recipe

Gulabi 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 romantic look. So let us celebrate the festival of love and surprise your loved ones with Gulabi Rose Kalakand.

GULABI KALAKAND is an authentic dish which is perfect to serve on all occasions. The GULABI KALAKAND is delicious and has an amazing aroma. GULABI KALAKAND by Shaheen Ali will help you to prepare the perfect GULABI KALAKAND in your kitchen at home. GULABI KALAKAND needs 20 minutes for the preparation and 40 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking GULABI KALAKAND. This makes it easy to learn how to make the delicious GULABI KALAKAND. In case you have any questions on how to make the GULABI KALAKAND you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shaheen Ali. GULABI KALAKAND will surely satisfy the taste buds of your guests and you will get compliments from your guests.

GULABI KALAKAND

Ingredients to make GULABI KALAKAND

  • 2 Milk - liters (full cream)
  • 1 1/2 tsp Lemon juice or vinegar
  • 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 , optional

How to make GULABI KALAKAND

  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.
  2. 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.
  3. 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.
  4. The milk will now split and keep stirring till the whey is separated completely.
  5. Drain the chenna/ cottage cheese in a muslin cloth and wash thoroughly under running water till the sour smell of chenna disappears.
  6. Now put the chenna in the muslin cloth , tie and squeeze to remove the excess water. Set aside.
  7. 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.
  8. Keep stirring for around 10-15 mins in low flame till the mix reaches it's desired consistency to make the burfi.
  9. 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.
  10. Now add Rooh Afza and blend well till everything is incorporated nicely.
  11. Grease a 4"inch thali or line a tray with parchment paper.
  12. 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.
  13. Refrigerate to set and then use a sharp knife to cut the mixture into desired shapes and serve.

Reviews for GULABI KALAKAND (1)

Preeti Gurunga year ago

Kalakand my fav!
Reply

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