Kalakand is a famous Indian sweet that has milk as its main ingredient. It is commonly made during festivals and celebrations. I have made it little healthy by adding powdered organic jaggery. They can be garnished in many variations, Rose flavoured is one such variation.
In a large kadai add milk. Keep flame on low. Keep stirring and reduce milk until quarter of total quantity is left.
Keep scraping sides and mixing. Once milk has reduced enough add jaggery and cardamom powder.
Switch off flame and cool the content until warm. Add crushed rose petals, pistachios, almonds and rose water.
Add food colour and mix.
Pour in a cake tray or a plate. Even out the surface.
Sprinkle remaining almonds, pistachios and rose petals. Slightly press them with a spoon. Refrigerate for 2-3 hours or until firm.
Slice in equal sized squares and relish.
Tips: Keep an eye on milk the whole time. Keep stirring in between in every 10 minutes. Scrape sides and push the residue inside milk.
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