What is Kalakand
Kalakand is an Indian sweet made out of solidified, sweetened milk and paneer. It is very popular sweet served almost all festivals and functions.
Red Velvet Kalakand Tart
As the week is Valentine’s week or Love week, I wanted to make something special that represents love and romance.
Whenever we think about Valentine’s day dessert, red velvet cheesecake or cup cakes comes to our mind. I decided to make something different this time.
Kalakanda is a very popular sweet. I recreated this delicious sweet in a pretty romantic style. This special dessert is not only very delicious but also beautiful. I have it the nake red velvet kalakand because of its colour and for the shape I got the idea from tart. I use some white chocolate and cornflour to make my kalakand little firm to that it looks like a tart.
- Prepararion time: 30 min
- Cooking time : 90 min
- Serves: 6
Ingredients for Red Velvet Kalakand
- 2 litre Milk(1L for paneer+1L for solidify milk)
- 2 tablespoons white Vinegar
- 1/2 cup Condensed Milk
- 1/2 of a Beetroot
- 2 tablespoon Sugar or as per your taste
- 2 tablespoon Khoya/Mawa
- 1 small piece of white milk Chocolate
- 1 tablespoon Cornflour
- 3-4 crushed Cardamom (use only the seeds)
Ingredients for Beetroot Moose
- 1/2 cup Whipped cream
- 1/2 cup Beetroot juice
- 1 tablespoon Icing sugar
- 1/2 teaspoon Vanilla essence
For the fresh fruit filling we need
- 1/2 cup assorted fresh fruts like plum, orange, banana, strawberry etc.
- 1/2 cup Sugar
- 1 teaspoon Orange zest
- Some Mint leaves to garnish
- Some sugar decorations to garnish
Take 1 liter of milk in a saucepan and allow it to heat up.
When the milk starts boiling, remove from flame and add in 2 tablespoon vinegar.Leave aside for 10 minutes so that chena/paneer completely seperates from whey.
Drain in a muslin cloth and strain the whey completely.
Rinse the reserved chena under running water so that the smell and taste of vinegar completely goes off.
Tie and hang the chena for about 15 minutes to drain any excess water .
Peel and clean 1/2 of a beetroot and cut into small pieces.
With the help of a blender blend them to make puree. Use water as required to blend.
Strain the liquid with the help of a strainer. Keep aside.
Pour 1 litre of milk to a heavy bottomed saucepan and bring to boil.
Reduce heat and continue to cook until milk reduces to half.
Add in condensed milk, khoya,sugar and cardamom crush.
Stir well to make a little thin delicious rabdi/reduced milk.
Next add in the prepared chena/paneer and mix well.
Also add in the beetroot juice and white chocolate.
Also add in 1 tablespoon of cornflour and mix well.
Stir constantly and cook in low heat. Add sugar as per your taste.
Stir constantly and cook in low heat until the mixture accumulates to one place and starts removing from sides.
Remove from heat and let it cool for a while.
To make the heart shape tart ,take a dish and cover it with a cling wrap. Place a heart shape mould at the centre.
Take a lime size portion of the red velvet kalakand.Place it in the mould to make a thick heart shape tart.
Keep in the refrigerator for sometimes to set the tart.
You can make other design as you like.
Also spread some mixture in a rectangular plate to set.
For the moose again extract beetroot juice from 1/2 of a beetroot.
Boil this juice in a pan and cook for 5 minutes just to remove the raw smell of beetroot.
Remove from heat and keep aside to cool.
Take 1/2 cup chilled whipped cream . Add in 3-4 tablespoon of cool beetroot juice, icing sugar and vanilla essence and fold lightly.
For the topping make a thick sugar syrup by boiling 1/2 cup of sugar with 1/4th cup of water and orange zest. Let the syrup cool.
Cut some fresh fruits of your choice in small cubes.
Mix them with the prepared sugar syrup.
Take out the tart and de mould carefully.
Fill the cavity with chilled beetroot mouse.Top with some prepared fruits.
Garnish with some sugar balls and mint leaves.
Also cut a heart shaped red velvet kalakand from the rectangular portion set earlier .Garnish with some sugar balls and heart shaped sugar garnish.
Take a white serving dish. Dust with some edible red colour . Place the tart at the centre with the cover (heart shaped kalakand)