Beetroot Kalakand with Split Milk

The spoilt Milk or the Split Milk is first of all drained thoroughly through a sieve. After done keep aside. Meanwhile add Milk to a kadai or a pan. Cook it on a low to medium high flame by stirring at regular intervals. After about 10-12 minutes, when you see that it looks almost half the quantity, add the Split Milk and the Beetroot puree to it along with Sugar and Cardamom powder. Cook for a further 10-12 minutes on a high heat.

Keep stirring until it thickens. Add a teaspoon of Ghee and slivered Almonds as it changes to a lovely pink colour. It usually thickens in no time but even if it has not, no need to worry, as it thickens and solidifies once cooled. Grease a dish and remove the Kalakand onto it. Leave it for an hour or two either outside or refrigerate it well covered.

Cut into desired shapes and serve garnished with sliced Almonds. The lovely pinkish hue is due to the Beetroot added to it. And since it's already Split Milk that is being used here, it gets done in almost half the time compared to the normal Kalakand that we make using Cottage Cheese and the reduced Milk. That's it.

Relish with your loved one's whenever you have Split Milk at your disposal giving it a lovely twist by adding your favourite Fruits to it or even as it is. Let your imagination run wild and use your creativity and cooking skills. All the best! Enjoy! Yum!