Recipe

Method 👉For Kala kand Take all the kalakand ingredients in a kadhai and cook them in a slow flame till thicken the mixture add elichi powder mix it well & cool complete 👉For tacos shell Apply melted chocolate on the butter paper decor age around the corner with color full sprinkler Take a small A kalakand mixture in your hand to make the roti shape placed on top of the chocolate circle hold it on the tacos shaper or with the help of 2 glasses or using glasses keep it in the freez for 5 minutes 👉Chocolate coated makhana Take Makhana & cut them in small pieces Take butter in a pan and add makhana roast them in a slow flame til crunchy cool it completely Pour melted dark chocolate on top and mix it well keep it in the freez For 5 to 7 minutes 👉 Butter scotch infuse apple Melt the sugar in a pan Add butter & fresh cream mix it well add apple cube cook them til dry the moisture sprinkle Cinnamon powder & pinch of salt 👉flavour kalakand Take Plain kalakand in one portion and add any flavors of them in a Kala kand mixture like paan , Rose & Butter scotch mix it well . 👉 Kalakand mousse Take whipping cream in a bowl add any flavour kalakand or plain kalakand mix it well now add white chocolate Ganache mix it well & fill in the piping bag keep it in the freez for 15 minutes then use them . 👉 assembled Take out the tacos from the Freez remove butter paper place the butter scotch Apple ,chocolate makhana & icing with flavour kalakand & garnish with almond , pistachio & rose petals . Served chilled .