Name: tricolour coconut kalakand recipe by Anjali Valecha at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 2 litre full cream milk; 2 tbsp Vinegar; 300 ml condensed milk; Half teaspoon cardamom powder; 1/2 cup Desiccated coconut; 1/4 cup hershey's strawberry syrup; 1/4 Cup Hershey's chocolate syrup; 2 tsp Hershey's cocoa powder; 2 tbsp white chocolate; 1 tbsp chopped almonds; 1 tbsp chopped pistachios

ABOUT tricolour coconut kalakand RECIPE

I had recently experimented with tricolour kalakand and everyone at home appreciated it . This time to make it little different, I added coconut to give it a different flavor and also Hershey's chocolate and strawberry syrups . Believe me ,this turned out super yumm not only for kids but us adults too.

Ingredients Serving: 8

2 litre full cream milk
2 tbsp Vinegar
300 ml condensed milk
Half teaspoon cardamom powder
1/2 cup Desiccated coconut
1/4 cup hershey's strawberry syrup
1/4 Cup Hershey's chocolate syrup
2 tsp Hershey's cocoa powder
2 tbsp white chocolate
1 tbsp chopped almonds
1 tbsp chopped pistachios

Instructions

Boil milk in a big pan.
Add 2 tbsp vinegar till the paneer separates from whey.
Strain the Paneer in muslin cloth.
Hang it for half an hour till it gets little dry
In a big Kadai add paneer, condensed milk, desiccated coconut and cardamom powder.
Mix it well and keep it sauteeing on low flame for 10 to 15 minutes till dry.
Divide this mix in 3 equal parts.
To one part add Hershey's chocolate syrup and Hershey's cocoa powder.
Mix this well on low flame till it gets a little dry.
To the second part add grated white chocolate and mix it similarly on low flame till the chocolate is incorporated well.
To the third part add Hershey's strawberry syrup and mix it well on low flame till dry.
Line a loaf Pan or any other Pan with parchment paper.
Spread the chocolate mix in the paper lined pan to make a thin layer.
Spread the white chocolate mix above this chocolate layer.
Spread the strawberry mix layer topmost.
Put the chopped Almonds and pistachios on this layer and press it lightly.
Let it cool completely for 3 to 4 hours and then cut into pieces.

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