Beetroot Kalakand

 Dr.Madhumita Mishra
Dr.Madhumita Mishra @FoodTalking
Odisha

#Dec#W5

Kalakand is a sweet dessert made with milk, fresh chena(paneer) as main ingredients. I have used beetroot puree to make the kalakand colourful, more nutritious and delicious too.

Beetroot Kalakand

#Dec#W5

Kalakand is a sweet dessert made with milk, fresh chena(paneer) as main ingredients. I have used beetroot puree to make the kalakand colourful, more nutritious and delicious too.

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Ingredients

20 minutes
  1. 1/4 cupbeetroot puree
  2. 1/2 cupcrumb chena
  3. 1/3 cupmilk
  4. 2 Tbspsugar
  5. 1 pinchsalt
  6. 1 Tbspghee
  7. 1/2 Tspcardamom powder
  8. 1/2 Tspdry ginger powder
  9. Cashew and Pista to garnish

Cooking Instructions

20 minutes
  1. 1

    Arrange the ingredients.
    Heat ghee on a slow flame. Add all the ingredients except cashew and Pista, cardamom powder and dry ginger powder.

  2. 2

    Cook the beetroot puree, crumbled paneer, milk, sugar and salt by mixing on low heat.

  3. 3

    When thickens arise, add cardamoms powder and dry ginger powder.

  4. 4

    Switch off the flame and transfer to a greased pot. Allow to cool down and keep in the refrigerator to set.

    Cut into pieces and garnish beetroot Kalakanda with chopped cashew and Pista.

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 Dr.Madhumita Mishra
Dr.Madhumita Mishra @FoodTalking
on
Odisha
I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.
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