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Koderma Famous Sweet: Kesariya Kalakand, who is found in the country and abroad in Koderma, has not been able to copy the sweetness and taste 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.
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.
Whether it is to make the boss happy or to welcome the top leaders of political parties, or talk about marriage, people definitely take the Kalakand here.
It takes 15 to 20 minutes to prepare Kalakand. Milk is thickened by blowing slow and high flame as per the requirement. 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 the box according to the customer’s demand. 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.
In Koderma, he tried his best to take the artisans who made saffron Kalakand to another district and make Kesariya Kalakand. But the taste and form of Koderma could not be found. He told that the main reason behind this is the atmosphere of Koderma, water and milk here.
