Chocolate Kalakand Dessert

For Gajar ka halwa: In a kadai put together milk , sugar and grated carrots

Cook on low heat , stirring occasionally , until all the milk is absorbed completely

Then add mawa and cook further , until it merges well Then add ghee and roast for 10 – 15 minutes , on low heat , until the colour becomes a little dark

Roasting is very important for good colour , texture and taste

For Chocolate kalakand: In a patila put milk and switch on the gas

When one boil comes then switch off the gas and start adding diluted vinegar , slowly slowly until the milk curdles

The chenna and water should be separated nicely

Then strain this chenna in a muslin cloth over a strainer

Now wash this chenna with water nicely so that the sourness of vinegar goes away

Squeeze it nicely so that all the extra water comes out

Now in a pan combine together mawa , sugar and milk Cook them on low heat , stirring continuously , until it becomes a little thick Then add chenna and mix nicely Cook on low heat , stirring continuously , until it becomes thick

Then add ghee and cook for 2 more minutes

Then add the chocolate pieces and mix nicely

Take 1/4 cup of almond powder Take small glasses , first arrange the layer of gajar halwa , then spread almond powder over it

Now spread the chocolate kalakand on top of the almond powder

Garnish with some chopped pistachios Prepare the other glass also

Keep them in the refrigerator for an hour to set Spread the kalakand mixture when it is warm