BEET­ROOT KALAKAND

Woman's Era - - Short Story -

A vari­a­tion to the tra­di­tional, rich and de­lec­ta­ble sweet pre­pared for with home-made fresh cot­tage cheese, the vi­brant beet­root, con­densed milk and fla­vored with green car­damom pow­der, gar­nished with sliv­ered nuts.

IN­GRE­DI­ENTS:

1 1/2 cup home-made cot­tage cheese, grated/crum­bled

3/4 cup/less or more as de­sired con­densed milk

1/2 cup beet­root purée

1/4 tbsp ghee

1/4 tsp green car­damom pow­der

To ap­ply:

1 sheet sil­ver leaf (chandi ka varq) (op­tional)

For gar­nish­ing:

1/2 tbsp pis­ta­chio nuts, sliv­ered

1/4 tbsp al­monds, sliv­ered

METHOD

In a heavy bot­tomed non-stick pan and add the grated / crum­bled cot­tage cheese, beet­root purée and con­densed milk and mix well.

On medium flame, cook for 15 to 20 min­utes, oc­ca­sion­ally mix­ing un­til the mix­ture starts to re­sem­ble a soft dough.

Add in the ghee and car­damom pow­der and mix well. Switch off the flame. Grease a square bak­ing tray with ghee, add the kalakand mix­ture and spread evenly with a spat­ula. Once it is com­pletely cooled down to room tem­per­a­ture, ap­ply the sil­ver leaf and sprin­kle the sliv­ered pis­ta­chio nuts and al­monds.

Trans­fer to the re­frig­er­a­tor for an hour be­fore cut­ting into de­sired shapes be­fore serv­ing it.

Serve this de­lec­ta­ble sweet to cel­e­brate hap­pi­ness.

Prepa­ra­tion time: 10 min­utes Cook­ing time: 20 to 25 min­utes Re­frig­er­a­tion time: 1 hour Serves- 6 to 8

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