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.
Seeing as Diwali is well and truly upon us this innovative dish is the perfect canape style pudding to serve at your Diwali party. I am sure it will gain you extra brownie points from your guests for serving something different yet delightful, that you will be persuaded to reveal this recipe.
Since I started Food Blogging, so much has changed, I have totally come out of my comfort zone, in the past I would pondered the question of will I be able to pull off the new recipe? But since you see millions of new recipes flooding the net, your confidence level boosts and innovating ideas start to creep in your mind.
And as such, I had some beetroot in the fridge. And now that the festive season is in full swing, making something sweet was playing on my mind. So I checked with family members and we all agreed to try out Beetroot Kalakand and it turned out even tastier than what we expected, taste was so similar to Lauki (Bottlegours) and Gajar (Carrot) halwa..phenomenal.
You will need :-
- 200 g peeled and grated beetroot
- 75 g paneer
- 75 g khoya , Khoa or Mawa
- 100 ml milk
- 100 g sugar
- 3 tbsp. ghee
- Pinch cardamom powder
- Slivers of almonds and pistachio
- Silver foil ( Varaq )
Method :-
Grease tray or thali with little ghee and leave it 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 milk thickens and beetroot cooks properly.
Then add sugar, paneer and khoya, combine well.
Sugar will release the water, but not to worry, keep stirring the mixture until it starts leaving the pan.
Turn off the heat, tip in the cardamom powder and mix well.
Tip the kalakand mix in the greased thali or tray, and use the back of the spoon to flatten it out evenly.
Let it cool a little, then apply silver varaq and nuts slivers.
Allow to cool completely and refrigerate for couple of hours or overnight.
Once the kalakand is set, cut into bite size squares.
Serve Beetroot Kalakand at room temperature.
Enjoy !
Add milk and let it cook on medium heat, until milk thickens and beetroot cooks properly.
Then add sugar, paneer and khoya, combine well.
Sugar will release the water, but not to worry, keep stirring the mixture until it starts leaving the pan.
Turn off the heat, tip in the cardamom powder and mix well.
Tip the kalakand mix in the greased thali or tray, and use the back of the spoon to flatten it out evenly.
Let it cool a little, then apply silver varaq and nuts slivers.
Allow to cool completely and refrigerate for couple of hours or overnight.
Once the kalakand is set, cut into bite size squares.
Serve Beetroot Kalakand at room temperature.
Enjoy !
Thank you for stopping by and reading this post ! We hope to see you again soon :)
This is amazing!!! Thank you.. If I ever make it, will send you pictures.
ReplyDeleteSure will wait for it :) Happy Cooking !
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