Cover the kalakand with cling wrap. Make sure the cling wrap touches the top surface of the fudge to prevent it from drying and forming a crust. Refrigerator for 4-5 hours, preferably overnight.

Spread the mixture into the pan -- the kalakand needs to be thick. Sprinkle the walnuts and dried rose petals for garnish on top. Let set for a few hours, before cutting and serving.

4. Mango Kalakand Mango-based desserts never fail to disappoint, and this kalakand is no exception. The combination of fresh Alphonso mangoes along with cardamom and saffron is quite irresistible.

Kalakand, a beloved Indian sweet, traces its origins to Alwar in Rajasthan. Created in 1947 by Pakistani refugee Baba Thakur Das, kalakand mithai quickly gained popularity for its rich texture and ...

6. Take the third part, add cardamom and saffron milk to it. Mix it well, layer into the tray. 7. Keep the tiranga kalakand in a refrigerator to rest for about an hour. Remove and cut into pieces. 8.

The milk was left to boil as bubbles rose from the pan. The wait is almost over foodies. Soon, the milky white texture turns reddish-brown, forming a crumbly consistency. Whisking it well, the content ...

Koderma: Kesariya Kalakand, a famous sweet delicacy of the district, is on the verge of obtaining the prestigious Geographical Indication (GI) tag, of.