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Home Dish Red velvet kalakand tart with Beetroot Moose &Fresh Fruit

Red velvet kalakand tart with Beetroot Moose &Fresh Fruit

Name: How to cook Red velvet kalakand tart with Beetroot Moose &Fresh Fruit - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Sabrina Yasmin

Red velvet kalakand tart with Beetroot Moose &Fresh Fruit

#vday Whenever we think about Valentine's day dish, red velvet cheesecake or cupcakes comes to our mind. I decided to make something different this time. Kalakand is a very popular sweet of all occasions in India. I recreated this delicious sweet in a pretty romantic style. This special dessert is not only very delicious but also beautiful. I have given the name red velvet kalakand because of it's colour and for the shape, I got the idea from the start. I use some white chocolate and cornflour to make my kalakand little firm.

Ingredient

Food ration :

5 servings

Cooking time :

1 hour

1 litre

full fat Milk +1 litre more to make Chena

2 tablespoons

vinegar

1/2 cup

condensed milk

1/2

of a Beetroot

2 tablespoon

Sugar or as per your taste

2 tablespoon

Khoya

small piece of white milk Chocolate

1 tablespoon

Cornflour

3-4

crushed Cardamom (use only the seeds)

1/2 cup

Whipped cream

1/2 cup

Beetroot juice

1 tablespoon

Icing sugar

1/2 teaspoon

Vanilla essence

1/2 cup

assorted fresh fruts like plum, orange, banana, strawberry etc

1/2 cup

Sugar

1 teaspoon

Orange zest

As needed

Mint leaves ro garnish

As needed

sugar decorations to garnish

Cooking instructions

* Step 1

Take 1 liter of milk in a saucepan and allow it to heat up.

* Step 2

When the milk starts boiling, remove from flame and add in 2 tablespoon vinegar.Leave aside for 10 minutes so that chena completely seperates from whey.

* Step 3

Drain in a muslin cloth and strain the whey completely.

* Step 4

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 from chena.

* Step 5

Peel and clean 1/2 of a beetroot and cut into small pieces.Put in a blender.

* Step 6

With the help of a blender blend them to make puree. Use water as required to blend.

* Step 7

Strain the liquid with the help of a strainer. Keep aside.

* Step 8

Pour 1 litre of milk to a heavy bottomed saucepan and bring to boil.

* Step 9

Reduce heat and continue to cook until milk reduces to half.

* Step 10

Add in condensed milk, khoya,sugar and cardamom crush.

* Step 11

Stir well to make a little thin delicious rabdi.

* Step 12

Next add in the prepared chena and mix well.

* Step 13

Also add in the beetroot juice and white chocolate.

* Step 14

Also add in 1 tablespoon of cornflour and mix well.

* Step 15

Stir constantly and cook in low heat until the mixture accumulates to one place and starts removing from sides.

* Step 16

Remove from heat and let it cool for a while.

* Step 17

To make tarts first take a dish and cover it with a cling wrap. Place greased heart shape mould.

* Step 18

Take lime size portion of the prepared red velvet kalakand and place it in the mould to make a thick heart shape tart.

* Step 19

Keep in the refrigerator for sometimes to set the tart. You can make other design also as you like.

* Step 20

I also spread some mixture in a rectangular plate to set.

* Step 21

For the moose again extract beetroot juice from 1/2 of a beetroot.

* Step 22

Boil this juice in a pan and cook for 5 minutes just to remove the raw smell of beetroot.

* Step 23

Remove from heat and keep aside to cool.

* Step 24

Take 1/2 cup chilled whipped cream. Add in 3-4 tablespoon of cool beetroot juice, icing sugar and vanilla essence and fold lightly. Moose is ready. Keep in the refrigerator.