Kalakand is a traditional and a very popular Indian dessert that is generally served during festivals, special occasions and parties. It is grainy in texture and is commonly found in many sweet shops. It is very easy to prepare if you are going in for the store bought paneer.
This beetroot kalakand is a healthy version with the goodness of paneer and beetroot. Sugar is optional and may be added if necessary. I have used some brown sugar and this was my guilt free Diwali treat. Garnish as desired with your favourite toppings and enjoy them chilled or at room temperature with your loved ones.
- 200 gms. paneer, crumbled (I have used Amul Paneer)
- 2 tbsp. fresh grated coconut
- 1 tbsp. ghee
- 3 tbsp. beetroot puree
- 2 tbsp. milk powder
- 2-3 tbsp. sugar or to taste
- pinch of salt
- 1/3 cup milk
- 1 tsp. rose water
- 1/4 tsp. cardamom powder
- 1 tbsp. pistachios, chopped
In a non-stick pan, add all the ingredients (except pistachios) and gently stir on a low flame till the mix starts to leave the sides of the pan.
Transfer it to a greased plate and garnish with the chopped pistachios. Allow it to cool and refrigerate for some time.
Cut into desired shapes and enjoy as and when desired. Great for any festive occasion or as an after meal dessert.
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