Kalakand is infused with flavors of coconut and rose in this decadent dessert! This Kalakand makes a delicious treat for the festive season!
Add milk to a pan, preferably use a heavy bottom pan and stir often so that milk doesn't stick to the bottom of the pan. Heat milk until it comes to a boil.
Once the milk comes to a boil, turn off the heat and start adding vinegar little by little.
Add vinegar until the milk curdles. Stop adding more vinegar as soon as you see the whey separate.
Drain the curdled milk into a strainer lined with a muslin cloth and collect the chena (paneer). Wash the paneer with water to get rid of any vinegar smell.
Bring the ends of the cloth together and then squeeze water from the paneer. Squeeze as much water as you can and then tie the cloth to a tap/handle and let the cloth hang for around 20 minutes. This will drain any more water.
After 20 minutes, crumble the paneer with your hands and set it aside. Meanwhile line a 8 x 8 inch square pan with aluminium foil and then spray with a non-stick spray and set it aside.
Now heat a pan on medium heat and add desiccated coconut powder to it. Roast for 1-2 minutes until fragrant and then remove coconut into a plate.
Now to the same pan on medium-low heat, add condensed milk, rose syrup, crumbled paneer and the roasted coconut powder. Mix well.
Then add the rose water. Mix everything together and then turn the heat to low-medium and keep stirring the mixture continuously.
After around 11 to 12 minutes of stirring the mixture on low heat, it will leave the sides of the pan. That's when it's done. Don't over cook else kalakand will turn dry.
Remove pan from heat at this point. Transfer the mixture into the prepared square pan.
Use a spatula or back of a cup to press it well into the pan. Garnish with coconut powder and chopped pistachios. Press the nuts slightly.
Refrigerate for at least 3 hours before cutting into pieces. Store Coconut Rose Kalakand in the refrigerator and consume with in 3 days!