Easiest Way to Vegan Tasty Beetroot Kalakand

Easiest Way to Vegan Tasty Beetroot Kalakand Delicious, fresh and tasty.

Beetroot Kalakand. Beetroot Kalakand, is a scrumptious make ahead Beetroot Fudge. Stewed Beetroot in ghee and milky goodness, the final result gives you sticky, gooey, mini beetroot morsels with the warmth of the aromatic cardamom and crunch from the pistachio and almond mix. Every bite of this decadent delicacy is a sheer delight.

It's taste and texture is grainy like burfi.

I have added beetroot in it and made it healthier.

Key ingredients of this sweet is milk,.

You can cook Beetroot Kalakand using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beetroot Kalakand

1. You need 2 cup of grated beet root.

2. Prepare 1 cup of evaporated milk solids (khoya) (crumbled).

3. You need 1 cup of fresh paneer (crumbled).

4. Prepare 1 cup of milk.

5. Prepare 1 cup of sugar.

6. Prepare 3 tbsp of ghee.

7. It’s 1/2 tsp of cardamom powder.

8. It’s of Golden virkh (edible foil) & dry fruits for garnish.

Mohanthal tart, Foxnut Panjiri, Beetroot Kalakand: Reinvent your traditional Janmashtami mithai; Restaurateurs unite to take a stand against 'non-cooperative' landlords Treat your family with Healthy Beetroot TIkki/Cutlet along with Indian sweet Beetroot Kalakand by chef Akanksha Khatri only Big Bazaar Food. #beetrootrecipes #tikki #indiansweetsrecipe Ingredients.

Red velvet kalakand tart with Beetroot Moose &Fresh Fruit #vday Whenever we think about Valentine's day dish, red velvet cheesecake or cupcakes comes to our mind.

I decided to make something different this time.

Kalakand is a very popular sweet of all occasions in India.

Beetroot Kalakand instructions

1. Heat nonstick pan and add ghee, once ghee melts, add grated beet root and saute it for 2-3 minutes..

2. Now add milk and turn the flame on medium and let it cook for about 5-7 minutes..

3. Then add sugar, khoya, paneer and mix well..

4. Cook till all the water of sugar is evaporated and ghee separates. Now you can see, Kalakand will leave sides of the pan. It is near to cook..

5. After a couple of minutes, turn off the heat. Add cardamom powder and mix well..

6. Now in a greased tray or plate, transfer it, spread it and flatten top surface with spatula. Keep it in the refrigerator for 5-6 hours or over night..

7. Once set, garnish it with golden foil and dry fruits and cut it into desired size pieces. Enjoy and relish..

A place for anyone to post videos of their recipe or a recipe that they've found that was really … Kalakand is said to have originated in Alwar, a city in Rajasthan.

Different varieties of milk cakes were already popular in Punjab; it could be that kalakand was an adaptation of those other.

This Kalakand recipe is an easy sweet made with paneer.

Just few ingredients and your sweet is ready within minutes with very less effort.

I have not tried this before in my life, also have not tasted this sweet.