¬†Any celebration in India is incomplete without a sweet ,While the fishermen prepare “sweet coconut rice” to celebrate Coconut festival ,Rakhi is celebrated with variety of sweets which a sister feeds her brother after tying the thread.

Gulkand kalakand is a festive Indian dessert.

 

The purnima (full moon day) of this auspicious month of Shravan is considered even more sacred among . Today it is celebrated as coconut festival or Narali poornima by the fishermen community who offer coconut to appease the fury of the Sea-god before starting a new fishing season. This marks the end of Monsoon too.

Marine life breeds during Monsoon.One of the practice in India is not eating fish until Narali Poornima which actually helps to stop over exploitation ,a serious threat to marine ecology. According to the Marine Stewardship Council , the human greed of eating fish for its perceived benefits of omega-3 & protein is now putting the entire marine biodiversity balance in serious danger.

Rujuta Diwekar ,the nutrition experts says ” Narali Purnima festival is about more than giving thanks day to celebrate the many blessings of the divine coconut – sweetness, economy, ecology & delight! ”

 

Today in north-India the festival of Rakhi is celebrated ,a celebration of the bond of love & purity between sister & brother. As a part of traditional ritual tying colorful threads on wrist of brothers is what a sister does on this day.In return brother gives a commitment to protect her life long.

 

Here i am sharing recipe of “Gulkand kalakand” or Cottage cheese with rose-petals..

Link to the original recipe is here ..my blogger friend Priya Shiva page

 

Also try Shahi Gulkand-Gajar Halwa , Monda Pitha

Print Recipe
Gulkand kalakand
gulkand-kalakand Recipe
Course dessert
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
number
Ingredients
Course dessert
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
number
Ingredients
gulkand-kalakand Recipe
Instructions
  1. Mash the paneer well if you are using store bought. If u making at home then be sure you drain the water completely from the cottage cheese.
  2. Now in a pan add this paneer ,condensed milk ,milk powder and cook on slow flame.Stir continuously for 10 minute.
  3. Add gulkand and cook for another 10 to 15 minute till the mixture is thick.
  4. Add cardamom powder and mix once.Switch off the flame.
  5. Grease a plate with ghee and spread the mixture on the plate.
  6. Let it cool a bit, when it's warm cut into square sizes.Garnish with chopped almond and let them cool completely.
  7. You can store in a container for 2 to 3 days.
Recipe Notes

 

 

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