Diwali: Gulab Kalakand

1 cup paneer/chana (soft fresh paneer)
1/2-3/4 cup condensed milk
2-3 Tbsp Milk powder
2 Tbsp butter melted

2 cardamom pods seeds crushed
1-2 Tbsp roasted pistachios crushed
1-2 Tsp Rose essence
1-2 Rose petals chiffonade

Mix the first 4 ingredients well in a heavy bottom pan. Adjust the condensed milk as per sweetness desired.
Cook on low/medium heat for up to 25-30 minutes.

Keep stirring making sure the mixture doesn’t stick to the bottom. The mixture will turn a cool shade of beige/brown and leave the sides of the pan. (It may take you over 30 minutes depending on your stove range)

Add the rose essence. In a greased plate, layer the mixture. Using the back of a spatula, press down the mixture. Add the cardamoms and the nuts. Grease the spatula a bit if the mixture sticks.

Add the rose petals. Let set for an hour before cutting into pieces with a greased knife. Let set for an additional 4-5 hrs. Consume immediately or Keep in fridge for up to 4-5 days.

Since it is a milk product, don’t keep it for too long. Eat it!

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