Kesaria Kalakand: Kesariya Kalakand’s boom of Koderma is up to abroad, no one could copy, know specialty

Koderma. In this era of technology, people easily copy popular items. But there are some such special tastes. Those who are difficult to copy. Something similar is of the famous Kesariya Kalakand found in the country and abroad in Koderma. Whose sweetness and taste of taste could not be copied outside Koderma till date. The Koderma district administration is now in the process of giving geographical indication (GI tag) to this famous saffron Kalakand. This will give a unique identity to Kesariya Kalakand of Koderma on the map.

Discussion of taste far and wide
Vikas Seth, the director of Kanhaiya Mishthan, who was operated for the last three generations in Ranchi-Patna Road, the main market of Jhumri Tilaiya, told in a special conversation with Local 18 that Kalakand has also remained a medium to increase the sweetness of mutual relations for years. After entering the mouth, the creamy and granular saffron Kalakand dissolves in the mouth and gives people wonderful taste with less sweetness. He said that whether it is to please the boss or to welcome the top leaders of political parties, or talk about marriage, people definitely take Kalakand here. Because after tasting it, people cannot live without being impressed by the offender and even in the next meeting, people also request to bring Kalakand. The people of Koderma living in other countries including Dubai, South Africa take Kalakand with them abroad and whoever tasted it once becomes completely crazy about it.

This is how Kalakand is prepared

He told that it takes 15 to 20 minutes to prepare Kalakand. Milk is coined on low and high flame as per the need. After this, by adding a small amount of alum, it is made granular and then put it in the tray and left to cool down. About 4 kg of Kalakand is prepared from about 15 kg of milk. After cooling, garnishing is done with saffron, almonds, pistachios. After this, cut into small pieces and it is made available in a box according to the demand of the customer. He told that Kalakand is completely safe for 72 hours during cold days. Due to milk made from milk, it cannot be stored for long.

Four flavors are available
Vikas Seth said that at present there are four types of Kalakand available. In which the sale of white, saffron, jaggery Kalakand and sugar free Kalakand is done on a large scale daily. Soon people will also get the taste of Kalakand of chocolate flavor. Among them, saffron Kalakand has the highest sales. Saada Kalakand, Kesariya Kalakand 480 kg, Sugar Free Kalakand, Good Kalakand 520 kg is sold.