Gulkand kalakand

#myrecipe #FoodismSummerBonanza

By Tanu Sharma

Mar, 25th

501

Servings

4 persons

Cook Time

45 minutes

Ingredients

5 - 7

Ingredients

1 l milk
100 g sugar (adjust as needed)
1 heaped tsp gulkand
1/2 tsp rose essence
Juice of 1 large lemon
1 tsp ghee
1 pinch salt

Instructions

In a small vessel squeeze out lemon juice, add salt and water. Mix and keep this mixture aside. Next in a pan start boiling milk in slow heat. As milk evaporates to almost half the quantity, add the lemon juice mixture.
Mix.. slowly the milk curdles.
Cook the curdled milk in very slow heat till all the water is evaporated. The colour also changes. Next gradually go on adding sugar. Mix and cook. As the moisture of sugar is also evaporated, add ghee.
Mix all well. Next add rose essence and give a nice mix. Add gulkand and mix again. Cook till the gulkand kalakand mixture comes together. Now in a greesed mould/ silicon mould, put the gulkand kalakand mixture and let it cool for atleast 2 hours. As gulkand kalakand sets, cut it into any desirable shape.. Serve and enjoy!! HAPPY HOLI!!

Other recipes

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.