Beetroot Kalakand

Beetroot Kalakand | A creamy beetroot fudge made with sweet milk, beetroot and cardamom. A modern twist on the timeless dessert.

Beetroot Kalakand
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.

Beetroot Kalakand

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.

When it comes to making Indian sweets/ desserts, I am always looking for desserts which can be easily made. Don’t get me wrong, I love being in the kitchen and find cooking very relaxing but long elaborate traditional mithaiya demand too much time, especially when it’s festive time and you want to enjoy it with the family. So while using recipes that call for shortcuts I take heed and don’t skip on flavors, only using quality ingredients.
Beetroot Kalakand
This Diwali, I’ve partnered up with The Spice Monger to bring you this decadent, flavorful and fragrant Beetroot Kalakand.
The Spice Monger, created by husband and wife duo Madhan and Satha, began their spice journey with the birth of their daughter. After her birth the pair began actively transitioning to an organic lifestyle as the healthiest option for their family; however, as avid home cooks they found the lack of truly affordable organic spices in the marketplace disheartening.

A trip to India’s Wayanad district inspired them both to find a solution to this problem. The lush mountains of this coastal district are inhabited by spice farmers cultivating the same spices their ancestors sowed thousands of years before. These farmers are getting back to their roots by reviving ancient farming practices that today are termed “organic.”

Beetroot Kalakand

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.

Beetroot Kalakand

Beetroot Kalakand

Beetroot Kalakand
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

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.

Beetroot Kalakand

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.

Beetroot KalakandBeetroot Kalakand

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.

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