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.
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
1 sheet silver leaf (chandi ka varq) (optional)
1/2 tbsp pistachio nuts, slivered
1/4 tbsp almonds, slivered
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