Beetroot Kalakand, is a scrumptious make ahead Beetroot Fudge. Stewed Beetroot in ghee and milky goodness, the final result gives you sticky, gooey, mini beetroot morsels with the warmth of the aromatic cardamom and crunch from the pistachio and almond mix. Every bite of this decadent delicacy is a sheer delight. Seeing as Diwali is well and truly upon us this innovative dish is the perfect canape style pudding to serve at your Diwali party. I am sure it will gain you extra brownie points from your guests for serving something different yet delightful, that you will be persuaded to reveal this recipe.
More Beetroot recipes
- Vegan Skordalia with Beetroot
- Beetroot, Tofu and Mustard Rice
- Radish and Beetroot Warm Salad Dudhi Halwa and Gajar Ka Halwa You will need :-
200 g peeled and grated beetroot 75 g paneer 75 g khoya , Khoa or Mawa 100 ml milk 100 g sugar 3 tbsp. ghee Pinch cardamom powder Slivers of almonds and pistachio Silver foil ( Varaq )
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