Rose Malai Kalakand is a delightful and aromatic Indian sweet, perfect for festive occasions like Diwali. This layered dessert combines the richness of paneer, the sweetness of condensed milk, and the floral essence of rose syrup, garnished with pistachios and dry rose petals. It's a treat that will impress your guests and family.
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Boil the full cream milk in a large pot. Add lemon juice gradually to the boiling milk until it curdles.
Strain the curdled milk using a muslin cloth and wash it twice with cold water to remove the sourness.
Tie the muslin cloth and let the extra water drain completely.
Gently mash the paneer with your palms till it becomes soft, smooth, and pliable.
Transfer the prepared paneer to a kadhai. Add condensed milk and milk to the paneer and stir continuously on medium flame until the mixture solidifies.
Turn off the flame and mix in the cardamom powder. Divide the mixture into two equal portions.
Grease a plate with ghee and spread the plain white portion evenly on it. Refrigerate the white layer for 5-10 minutes to set. Meanwhile mix 1 tbsp rose syrup to other portion.
Spread the rose-flavored portion evenly over the white layer.
Garnish with pistachios and dry rose petals.
Refrigerate for 30 minutes to set completely. Make cuts into square shaped.
Homemade soft paneer gives the best texture crumbly yet creamy. Avoid using dry or hard paneer.
Mash paneer with your palms until smooth but don’t over-knead, a slight grainy texture makes it authentic.
Pour the mixture on a greased tray and let it set at room temperature before cutting. Refrigerating too early can make it chewy.
Can I skip the rose syrup?
Yes, you can skip the rose syrup if you prefer a plain Kalakand or replace it with another flavoring of your choice. You can add pan flavoured syrup .
How long can I store Rose Malai Kalakand?
You can store it in an airtight container in the refrigerator for up to 3-4 days.
Can I use low-fat milk instead of full cream milk?
Full cream milk is recommended for a richer texture to make paneer. Low fat milk won't give you a denser texture.
What can I use instead of pistachios for garnish?
You can use almonds, cashews, or any nuts of your choice for garnish.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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