Beetroot Kalakand - a creamy Indian sweet with a twist on a timeless classic. I prepare mine with fresh beetroot, paneer and mawa. Stunning!
Note – This recipe has been updated from the archives – first published October 2016 by my Mum. I’ve added new images and helpful content, the recipe remains the same.
Think beetroot is just for savoury dishes? Think again! The fresh beetroot in this beetroot kalakand adds a sweet, earthy taste and plenty of moistness. Not to mention the show-stopping colour!
My Mum originally posted this recipe in 2016, and she took inspiration from gajar halwa and dudhi halwa - Indian sweets also made with vegetables! Pretty neat right?!
It went down so well that she even made pumpkin kalakand a few years later.
The base she used is a pretty classic base for kalakand - fresh paneer, mawa, milk and sugar. There are quick versions out there like this instant kalakand made with ricotta cheese.
This gorgeous sweet is perfect for special occasions and Indian festivities. We've served it during Diwali and had all our guests asking for the recipe!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Beetroot - I always use raw beetroots for this recipe, not the ones that are pre-cooked. To prepare them, I wash thoroughly, peel away the skin and grate.
Milk - I use whole milk for creaminess and to cook beetroots.
Paneer - helps to achieve the grainy texture that is characteristic of kalakand. I make homemade paneer so its fresh and soft.
Mawa - mawa again helps with creaminess and adds richness to the recipe. I make mawa at home with milk powder or with ricotta cheese but shop-bought works too.
Sugar - I use regular white sugar.
Ghee - I use homemade ghee that's made from butter. I don't recommend using butter directly in the recipe as the taste will be different.
Cardamom powder - part of pretty much every Indian sweet, cardamom powder adds extra depth of flavour.
Storage
Kalakand should be stored in the fridge. It'll keep for 3-4 days. I'll be honest though - the flavours are the best on the first day or so.
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Beetroot Kalakand
Ingredients
Decoration
- almonds and pistachio chopped
- silver foil varaq (optional)
Instructions
- Grease a tray or thali with a little ghee or line with parchment paper. Set aside.
- In a large heavy base pan or kadai heat ghee, add grated beetroot and saute for 3-4 minutes.
- Add milk and let it cook on medium heat, until the milk thickens and beetroot has softened and reduced.
- Then add sugar, paneer and khoya, combine well.
- Sugar will release water, so keep stirring the mixture until it thickens and starts leaving the sides of the pan.
- Turn off the heat, tip in the cardamom powder and mix well.
- Transfer the kalakand mix in the prepared tray, and use the back of a spoon to even it out/
- Let it cool a little, then apply silver varaq and nuts slivers.
- Allow to cool completely. You can also refrigerate overnight.
- Once the kalakand is set, cut into bite size squares.
- Serve at room temperature.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Aarti says
It looks beautiful and am sure taste awesome too! What is the shelf life of this ?
Hayley says
This should be stored in the fridge. It’ll keep for 3-4 days. I’ll be honest though – the flavours are the best on the first day or so.
Nehal Shah says
I made this beetroot mithai in ladoo shape.Thanks mam for sharing this easy, tasty and colorful recipe
Bansi Shah says
Made this today for Diwali. It's super easy to make and looks very unique!!
Sangeeta sethi says
Amazing colour , very divine preparation