Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beetroot kalakand. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Beetroot Kalakand, is a scrumptious make ahead Beetroot Fudge. Stewed Beetroot in ghee and milky goodness, the final result gives you sticky, gooey, mini beetroot morsels with the warmth of the aromatic cardamom and crunch from the pistachio and almond mix. Every bite of this decadent delicacy is a sheer delight.
Beetroot Kalakand is one of the most favored of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Beetroot Kalakand is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook beetroot kalakand using 8 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Beetroot Kalakand:
- Prepare 2 cup grated beet root
- Make ready 1 cup evaporated milk solids (khoya) (crumbled)
- Get 1 cup fresh paneer (crumbled)
- Take 1 cup milk
- Take 1 cup sugar
- Make ready 3 tbsp ghee
- Prepare 1/2 tsp cardamom powder
- Make ready Golden virkh (edible foil) & dry fruits for garnish
It is a rich mixture of mawa and paneer(chenna), with a hinge of. Chef, Culinary Expert, Food Blogger, Mentor, Hospitality and Food Consultant. She profoundly believes that food whether vegetarian or non-vegetarian, if cooked with. Beetroot kalakand recipe is a innovative sweet recipe, which is perfect for festivals and fasting days.
Instructions to make Beetroot Kalakand:
- Heat nonstick pan and add ghee, once ghee melts, add grated beet root and saute it for 2-3 minutes.
- Now add milk and turn the flame on medium and let it cook for about 5-7 minutes.
- Then add sugar, khoya, paneer and mix well.
- Cook till all the water of sugar is evaporated and ghee separates. Now you can see, Kalakand will leave sides of the pan. It is near to cook.
- After a couple of minutes, turn off the heat. Add cardamom powder and mix well.
- Now in a greased tray or plate, transfer it, spread it and flatten top surface with spatula. Keep it in the refrigerator for 5-6 hours or over night.
- Once set, garnish it with golden foil and dry fruits and cut it into desired size pieces. Enjoy and relish.
Pin it to save it for later ! Beetroot Kalakand , is a scrumptious make ahead Beetroot Fudge. Stewed Beetroot in ghee and milky goodness… Mohanthal tart, Foxnut Panjiri, Beetroot Kalakand: Reinvent your traditional Janmashtami mithai; Restaurateurs unite to take a stand against 'non-cooperative' landlords Red velvet kalakand tart with Beetroot Moose &Fresh Fruit #vday Whenever we think about Valentine's day dish, red velvet cheesecake or cupcakes comes to our mind. I decided to make something different this time. Kalakand is a very popular sweet of all occasions in India.
So that’s going to wrap this up for this special food beetroot kalakand recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
