Explore more 10.000 recipes with unique menus

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, red velvet kalakand tart with beetroot moose &fresh fruit. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Red velvet kalakand tart with Beetroot Moose &Fresh Fruit is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Red velvet kalakand tart with Beetroot Moose &Fresh Fruit is something that I have loved my entire life.

I'm this video, I'll be showing all veg dishes along with red velvet cake with beetroot. And Also beera pottu dosa, kobbari chana pappu. Узнать причину. Закрыть. Natural Red Velvet Cake Recipe - with Beetroot!

To get started with this particular recipe, we must first prepare a few components. You can cook red velvet kalakand tart with beetroot moose &fresh fruit using 20 ingredients and 34 steps. Here is how you cook it.

The ingredients needed to make Red velvet kalakand tart with Beetroot Moose &Fresh Fruit:

1. Make ready 1 litre full fat Milk +1 litre more to make Chena
2. Take 2 tablespoons vinegar
3. Get 1/2 cup condensed milk
4. Make ready 1/2 of a Beetroot
5. Make ready 2 tablespoon Sugar or as per your taste
6. Take 2 tablespoon Khoya
7. Make ready 1 small piece of white milk Chocolate
8. Take 1 tablespoon Cornflour
9. Make ready 3-4 crushed Cardamom (use only the seeds)
10. Prepare Ingredients for Beetroot moose
11. Get 1/2 cup Whipped cream
12. Make ready 1/2 cup Beetroot juice
13. Make ready 1 tablespoon Icing sugar
14. Take 1/2 teaspoon Vanilla essence
15. Take For the fresh fruit filling
16. Prepare 1/2 cup assorted fresh fruts like plum, orange, banana, strawberry etc
17. Get 1/2 cup Sugar
18. Get 1 teaspoon Orange zest
19. Make ready As needed Mint leaves ro garnish
20. Prepare As needed sugar decorations to garnish

Try mohanthal tart with rose ice-cream. Kalakand Recipe (कलाकंद रेसिपी) - Learn how to make Kalakand with condensed milk. A can of Nestlé MILKMAID will instantly turn it into a beautiful ivory-colored kalakand, a mithai that you won't be able to have enough of. Natural red velvet cupcakes with beet goodness, here I come.

Instructions to make Red velvet kalakand tart with Beetroot Moose &Fresh Fruit:

1. Take 1 liter of milk in a saucepan and allow it to heat up.
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.
3. Drain in a muslin cloth and strain the whey completely.
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.
5. Peel and clean 1/2 of a beetroot and cut into small pieces.Put in a blender.
6. With the help of a blender blend them to make puree. Use water as required to blend.
7. Strain the liquid with the help of a strainer. Keep aside.
8. Pour 1 litre of milk to a heavy bottomed saucepan and bring to boil.
9. Reduce heat and continue to cook until milk reduces to half.
10. Add in condensed milk, khoya,sugar and cardamom crush.
11. Stir well to make a little thin delicious rabdi.
12. Next add in the prepared chena and mix well.
13. Also add in the beetroot juice and white chocolate.
14. Also add in 1 tablespoon of cornflour and mix well.
15. Stir constantly and cook in low heat until the mixture accumulates to one place and starts removing from sides.
16. Remove from heat and let it cool for a while.
17. To make tarts first take a dish and cover it with a cling wrap. Place greased heart shape mould.
18. Take lime size portion of the prepared red velvet kalakand and place it in the mould to make a thick heart shape tart.
19. Keep in the refrigerator for sometimes to set the tart. You can make other design also as you like.
20. I also spread some mixture in a rectangular plate to set.
21. For the moose again extract beetroot juice from 1/2 of a beetroot.
22. Boil this juice in a pan and cook for 5 minutes just to remove the raw smell of beetroot.
23. Remove from heat and keep aside to cool.
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.
25. 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.
26. Cut some fresh fruits of your choice in small cubes.
27. Mix them with the prepared sugar syrup.
28. Take out the tarts from refrigerator and de mould carefully.
29. Fill the cavity of the tarts with chilled beetroot mouse.
30. Top with some prepared fruits.
31. Also cut a heart shaped red velvet kalakand from the rectangular portion set earlier.
32. Garnish with some sugar balls or heart shaped sugar garnish on the heart shaped kalakand.
33. Take a white serving dish. Dust with some edible red colour. Place the tart at the centre with the cover (heart shaped kalakand)
34. Beautiful, delicious & romantic valenti's dessert is ready to enjoy.

These cupcakes are still red velvet cupcakes, with a hint of beety sweetness, since beets are naturally quite sweet. Hi Lisa I made your velvet beetroot cupcakes last night and my two year old loved them and I thought they were not too. You can make kalakand with lots of flavour in it. You can add some cocoa powder and make chocolate kalakand, or add mango puree and make mango kalakand. But I had some lovely saffron which hubby bought from his recent trip to kashmir.

So that’s going to wrap it up with this exceptional food red velvet kalakand tart with beetroot moose &fresh fruit recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!