Dairy Milk Rose Kalakand Recipe

Directions

In a medium-sized kadai or deep saucepan, add grated paneer along with ghee. Stir for about 30 seconds until the mixture is slightly warm and coated.

Add condensed milk to enhance sweetness and richness. Stir continuously and cook for 3–4 minutes on medium heat.

Add cardamom powder for flavor. You can also add a few drops of rose essence, if desired.

Cook the mixture until it reaches a semi-hard consistency. Once done, divide it in half and set one portion aside.

To one portion, add rose syrup and mix well until the mixture turns pink and evenly colored.

Take the other portion and add chopped Dairy Milk chocolate.

Mix thoroughly until the chocolate melts and you get a rich, chocolate-colored mixture with the desired texture.

Line a baking tray with parchment paper. Spread the pink rose kalakand as the first layer and press it gently and evenly.

Now, add the chocolate kalakand over the first layer and press it down gently to create the second layer.

Garnish the top with some chopped dry fruits and refrigerate the tray for 1–2 hours to set.

Once set, cut into square pieces and enjoy your delicious fusion kalakand!.

You can store it for 1 week in an airtight container.