Ganesh Chaturthi Bhog

Put 500 ml milk to boil, switch off flame, then start adding lemon juice and allow to curdle.

After milk is curdled , Rinse Chena with plain water to remove sourness.

Strain excess water and keep in rest for 50 – 60 minutes to drain off excess water to get soft Chena.

In pan add 2 cup milk, simmer and reduce milk to half of original quantity, add sugar and let sugar dissolve. Add cardamom also.

mash Chena gently to get smooth textured Chena.

Now add Chena to milk and keep stirring that Chena mixes very well with milk.

Cook few more minutes and mixture thickens and starts leaving pan. But don’t make it dry. Discard the cardamoms.

Now transfer mixture to greased setting dish, spread evenly and level it with the help of a spatula, press gently and allow to rest and come to room temperature.

Refrigerate or keep in room temperature for overnight and KALAKAND is ready. Cut into pieces and serve.

In a heavy bottom vessel add Sugar Palm Pulp and cook for 4-5 minutes.

add Sugar + Milk + Coconut and Cook under medium flame till arrival of bubbles and mixture turns thicker and looks glossy.

cook for few more minutes and dish is done.