Beetroot Kalakand
From the Expert

Beetroot Kalakand

  • 1 1/2 cup
  • 3/4 th cup or less (as needed)
  • ½ cup
  • 1/4th tbsp
  • 1/4th tsp
  • 1 sheet
  • 1/2 tbsp
  • 1/4th tbsp
Method of Preparation
  • In a heavy bottomed non-stick pan and add the grated / crumbled cottage cheese, beetroot purée and condensed milk and mix well.
  • On medium flame, cook for 15 to 20 minutes, occasionally mixing until the mixture starts to resemble a soft dough.
  • Add in the ghee and cardamom powder and mix well.
  • Switch off the flame.
  • Grease a square baking tray with ghee, add the kalakand mixture and spread evenly with a spatula.
  • Once it is completely cooled down to room temperature, apply the silver leaf and sprinkle the slivered pistachio nuts and almonds.
  • Transfer to the refrigerator for an hour before cutting into desired shapes before serving it.
  • Serve this delectable sweet to celebrate happiness.

A variation to the traditional, rich and delectable sweet prepared for with home-made fresh cottage cheese, the vibrant beetroot, condensed milk and flavored with green cardamom powder, garnished with slivered nuts.

  • 10 minutes
  • 20 - 25 minutes
  • 6 - 8
  • Not Rated Yet
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