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Beetroot Kalakand
Ingredients
- 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
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