Name: Beetroot Kalakand recipe by Meeta Burman at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: 200 g peeled and grated beetroot; 75 g paneer; 75 g khoya , Khoa or Mawa; 100 ml milk; 100 g sugar; 3 tbsp ghee; Pinch cardamom powder; Slivers of almonds and pistachio; Silver foil ( Varaq )

ABOUT Beetroot Kalakand RECIPE

its an awesome gooey sweet healthy & kids would love eating it infact in any occasion

Ingredients Serving: 5

200 g peeled and grated beetroot
75 g paneer
75 g khoya , Khoa or Mawa
100 ml milk
100 g sugar
3 tbsp ghee
Pinch cardamom powder
Slivers of almonds and pistachio
Silver foil ( Varaq )

Instructions

Grease tray or thali with little ghee and leave it aside.
In a large heavy base pan or kadai heat ghee, add grated beetroot and saute for 3-4 minutes.
Add milk and let it cook on medium heat, until milk thickens and beetroot cooks properly. Then add sugar, paneer and khoya, combine well.
Sugar will release the water, but not to worry, keep stirring the mixture until it starts leaving the pan. Turn off the heat, tip in the cardamom powder and mix well.
Tip the kalakand mix in the greased thali or tray, and use the back of the spoon to flatten it out evenly. Let it cool a little, then apply silver varaq and nuts slivers.
Allow to cool completely and refrigerate for couple of hours or overnight. Once the kalakand is set, cut into bite size squares. Serve Beetroot Kalakand at room temperature.

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