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Beetroot Kalakand

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

Preparation Time: 10 minutes

Cooking Time- 20 to 25 minutes

Refrigeration Time– 01 hour

Serves- 6 to 8

Ingredients and Quanitity:

Home-made Cottage cheese, grated / crumbled- 1 ½ cup

Condensed milk- 3/4th cup / less or more as desired

Beetroot purée- ½ cup

Ghee- 1/4th tbsp.

Green Cardamom Powder- 1/4th tsp.

To apply :

Silver Leaf (Chandi Ka Varq)-01 sheet (Optional)

For the Garnish:

Pistachio nuts , slivered- ½ tbsp

Almonds, slivered- 1/4th tbsp.


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.



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