BEETROOT KALAKAND

Kalakand is basically a sweet of Rajasthan , though it’s also very famous in North India too. It’s taste and texture is grainy like burfi. I have added beetroot in it and made it healthier.
Key ingredients of this sweet is milk, paneer,and khoya (evoporated milk solids ). So it’s a protein rich and in addition iron rich beet root also are in it.
Sometime kids and elders dislikes beet root, in spite of it’s nutrients and health benefits. In this way, we can convince them to having beet root.

Preparation time: 10 minutes
Cooking time:20 minutes
Serves: 4 persons

Ingredients:

2 cup grated beetroot
1 cup evoparated milk solids ( khoya )
1 cup fresh cottage cheese (paneer)
1 cup milk
1 cup sugar
3 tbsp ghee ( clarified butter )
1/2 tsp cardamom powder
Golden virkh ( edible foil ) and dry fruits for granish

Method:

1. Heat non stick pan , add ghee ,once ghee melts, add grated beetroot and saute for 2-3 minutes.

2. Now add milk, turn the flame on medium and let it cook for about 5-7 minutes.

3. Then add sugar, evoparated milk solids ( khoya ) and paneer, mix well.

4. Cook till all the water of sugar is evoparated and ghee separates. Now you can see, Kalakand will leave sides of the pan. It is near to cook.

5. After couple of minutes, turn off the heat, add cardamom powder and mix well.

6. Now in a greased tray or plate , transfer it, spread it and flatten top surface with flat spatula. Keep it in refrigerator for 5-6 hours or overnight.

7. Once set, garnish with virkh and dry fruits, cut it into desired size and pieces. Enjoy and relish.

Note:
1. Can add finely chopped dryfruits in Kalakand.