Beetroot kalakand

#myrecipe

By Shaalini Shaalu

Mar, 30th

599

Servings

4 persons

Cook Time

40 minutes

Ingredients

6 - 8

Ingredients

Beetroot
Paneer
Khoya
Milk
Sugar
Ghee
Cardamom
Almonds

Instructions

Grease tray with little ghee and leave it aside. In a large heavy kadai heat ghee, add grated beetroot and saute for 3-4 minutes. Add milk and let it cook on medium heat, until milk thickens and beetroot cooks properly. Then add sugar, paneer and khoya, combine well. keep stirring the mixture until it starts leaving the pan. Turn off the heat, tip in the cardamom powder and mix well. Tip the kalakand mix in the greased thali and flatten it out evenly. Allow to cool completely and refrigerate.

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