Beetroot Kalakand | A creamy beetroot fudge made with sweet milk, beetroot and cardamom. A modern twist on the timeless dessert.
Kalakand is a timeless dessert which is prepared on several occasions such as Holi, Diwali etc. Kalakand is quintessentially a creamy fudge, made using whole milk and is soft and grainy in nature. Flavorings such as saffron or fruit pulps are sometimes added, which make the dessert more decadent.
This kalakand takes little time to prepare but doesn’t lack in flavor and because I absolutely love the bright and beautiful colors around Diwali, I added beetroot purée to the base which helped give it a deep pink color.
A trip to India’s Wayanad district
Experiencing this bounty of fresh, organic spices gave them an idea: why not bring these spices to the United States? Importing spices from Wayanad would help the local economy and finally bring organic spices to the US. And so The Spice Monger was born.
If you’ve followed my blog for sometime you know that we as a family also switched to more homemade, less processed post parenthood, so when I was introduced to The Spice Monger last year I instantly fell in love with their mission and quality of products. I’ve personally been using their cardamom for the past year now and I can tell you there is a huge difference in quality and flavor from the non organic choices. Another wonderful option this brand gives you is the option to buy in small batches or buy in large quantities. Which is perfect for when you only use certain spices sparingly and others on an everyday basis.
Beetroot Kalakand calls for just a few quality ingredients such as ricotta, beetroot purée, cardamom and ghee which results in a decadent Diwali dessert ready in no time.
- 1½ cup Ricotta cheese, whole milk
- 1 cup Condensed milk
- ⅓ cup Beetroot purée
- ¼ teaspoon Cardamom Powder
- ¼ teaspoon Ghee
- 1 tablespoon crushed pistachio, for garnish
- Chandi ka vark, silver leaf for embellishment
- In a non-stick pan and add ricotta cheese, beetroot purée and condensed milk and mix well.
- On medium low heat, cook for 20-25 minutes, while frequently mixing until the mixture starts to resemble a soft dough.
- Add in the ghee and cardamom powder and mix well before turning off heat.
- In an 8x8 inch dish greased with ghee or melted butter add half the hot mixture and spread with a spatula.
- Once cooled to room temperature, layer on the silver leaf and crushed pistachios. Transfer to the refrigerator for an hour before cutting into desired shapes and serving.
This post was sponsored by The Spice Monger. All opinions and experiences are my own. Thank you for supporting the brands that have relationships with Love Laugh Mirch.