Tricolor kalakand

Name: Tricolor kalakand
Total time: 3600 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 1/2 litre full cream milk; 3-4 tbsp vinegar; 400 ml condensed milk; 1/2 tsp cardamom powder; 1/2 cup milk powder; 2 tbsp beetroot puree; 2 tbsp white chocolate; 2 tbsp cocoa powder; 1 tbsp chopped almonds; 1 tbsp chopped pistachios

Anjali Valecha @anjalivalecha

#sweettooth

Anjali Valecha @anjalivalecha

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Ingredients

60 minutes

6 servings

2 1/2 litrefull cream milk
3-4 tbspvinegar
400 mlcondensed milk
1/2 tspcardamom powder
1/2 cupmilk powder
2 tbspbeetroot puree
2 tbspwhite chocolate
2 tbspcocoa powder
1 tbspchopped almonds
1 tbspchopped pistachios

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Steps

60 minutes

1

Boil milk in a pan and add 3-4 tbsp vingear and mix till chenna separates.
2

Sieve the chenna and tie it in a muslin cloth for half hour.
3

In a big wok add chenna, condensed milk,milk powder and cardamom powder and mix well.
4

Mix it for 15-20 minutes on low flame till the mixture leaves the sides.
5

Now divide this mixture in three parts.
6

Add beetroot puree in one part and mix it on gas for 1-2 minutes.
7

To the second part,add grated white chocolate and mix for 1-2 minutes till chocolate melts.
8

To the third part add cocoa powder and mix well for 1-2 minutes on low flame.
9

Now in a pan lined with parchment paper put the beetroot part lowermost and spread it well.
10

Spread the white chocolate part above this.
11

Spread the part with cocoa powder on top most and spread chopped almonds and pistachios on it.