Kesar Kalakand in M/W more than three years ago, and the thought was always hovering since that time... I also mentioned this in that post
"This receipe is obviously very traditional, but I want to try it out one day by adding chocolate giving this authentic sweet a complete make over..!!!"
and oh boy it took all these years to give this traditional recipe a complete make over. It was one of my most dreamy combinations that has made it through this mouthwatering milk cake.
You will need :-
- 4 liter full fat milk
- 1 tsp. Alum ( fatkadi ) or 2 tbsp. vinegar
- 250 g sugar
- 3 tbsp. ghee
- 3 tbsp. rose syrup
- 3 tbsp. dark chocolate pieces or 2 tbsp. cocoa powder
- 3 tbsp. pistachio finely chopped + 2 tbsp. pistachio slivers
- 2 tbsp. dried or fresh edible rose petals
You will need :-
- In a heavy bottom pan or kadai bring the milk to a boil .
- Once started to boil add alum and keep stirring.
- Let the milk curdle, once you can see whey is separating, remove at least one cup of the whey.
- Continue to cook and stir until the milk starts grainy consistency.
- Add sugar and keep cooking until the mixture gets thick.
- Add ghee and keep cooking and stirring until the mixture leaves pan.
- Add finely chopped pistachios.
- Once mixture is nice and thick. quickly halved into equal parts.
- In one part add rose syrup and in other chocolate and mix well.
- Transfer first rose syrup mixture evenly into greased tray or thali.
- After couple of minutes pour chocolate mixture on top of the rose mixture and press gently with the spatula.
- Let it set the milk cake for at least 2-3 hours or over night in a dry but cool temperature.
- Garnish the milk cake with rose petals and pistachio slivers.
- Cut into desire shapes serve at room temperature.
- Enjoy !
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