Beetroot Kalakand
 
Prep time
Cook time
Total time
 
Beetroot Kalakand | A creamy beetroot fudge made with sweet milk, beetroot and cardamom. A modern twist on the timeless dessert.
Author:
Recipe type: Dessert
Cuisine: Indian
Serves: 6-8
Ingredients
  • 1½ cup Ricotta cheese, full fat
  • 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
Method
  1. Boil or steam beet and puree
  2. In a non-stick pan and add ricotta cheese, beetroot purée and condensed milk and mix well.
  3. On medium low heat, cook for 20-25 minutes, while frequently mixing until the mixture starts to resemble a soft dough.
  4. Add in the ghee and cardamom powder and mix well before turning off heat.
  5. In an 8x8 inch dish greased with ghee or melted butter add the hot mixture and spread with a spatula.
  6. 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.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/beetroot-kalakand/