2 days
40 mins
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Beetroot kalakand recipe is a innovative sweet recipe, which is perfect for festivals and fasting days. This is an easy and quick recipe which can be prepared in just 15 minutes
Uploaded by admin on 14-Oct-2018. Last edited: 23-Jan-2019

1 cup grated beetroot 300g grated paneer 150ml condensed milk 1/3 cup milk powder 1 tbsp pistachio flakes 1/2 tsp cardamom powder 2 tsp clarified butter (ghee)
Heat clarified butter and roast grated beetroot for 3-4 minutes.

Add grated paneer, condensed milk and cook on low flame till it becomes thick.

Add milk powder and cook.

It is done now, it is in perfect consistency. Switch off the flame.

Add cardamom powder and mix.

Set in a 5 inch square tin

Sprinkle pistachio flakes and almond flakes. Keep aside for 2 hours or can keep in fridge.

Demould and cut in square pieces.

Beautiful and delicious instant beetroot kalakand is ready

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Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.