Beetroot Kalakand

Name: Beetroot Kalakand
Total time: 1800 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 2 cup grated beet root; 1 cup evaporated milk solids (khoya) (crumbled); 1 cup fresh paneer (crumbled); 1 cup milk; 1 cup sugar; 3 tbsp ghee; 1/2 tsp cardamom powder; Golden virkh (edible foil) & dry fruits for garnish

Deepa Rupani @dollopsbydipa

અમદાવાદ

#goldenapron3
#week20
#beetroot
Kalakand is basically a sweet of Rajasthan , though it's also very famous in North India too. It's taste and texture is grainy like burfi. I have added beetroot in it and made it healthier.
Key ingredients of this sweet is milk, paneer,and khoya (evoporated milk solids ). So it's a protein rich and in addition iron rich beet root also are in it.
Sometime kids and elders dislikes beet root, in spite of it's nutrients and health benefits. In this way, we can convince them to having beet root.

Deepa Rupani @dollopsbydipa

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Ingredients

30 minutes

4 persons

2 cupgrated beet root
1 cupevaporated milk solids (khoya) (crumbled)
1 cupfresh paneer (crumbled)
1 cupmilk
1 cupsugar
3 tbspghee
1/2 tspcardamom powder
Golden virkh (edible foil) & dry fruits for garnish

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Steps

30 minutes

1

Heat nonstick pan and add ghee, once ghee melts, add grated beet root and saute it for 2-3 minutes.
2

Now add milk and turn the flame on medium and let it cook for about 5-7 minutes.
3

Then add sugar, khoya, paneer and mix well.
4

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.
5

After a couple of minutes, turn off the heat. Add cardamom powder and mix well.
6

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.
7

Once set, garnish it with golden foil and dry fruits and cut it into desired size pieces. Enjoy and relish.