Beetroot Kalakand – a creamy Indian sweet with a twist on a timeless classic. I prepare mine with fresh beetroot, paneer and mawa. Stunning!

Indian sweet made with beetroot and paneer arranged on a cupcake case. - 1

Note – This recipe has been updated from the archives – first published October 2016 by my Mum. I’ve added new images and helpful content, the recipe remains the same.

Think beetroot is just for savoury dishes? Think again! The fresh beetroot in this beetroot kalakand adds a sweet, earthy taste and plenty of moistness. Not to mention the show-stopping colour!

My Mum originally posted this recipe in 2016, and she took inspiration from gajar halwa and dudhi halwa – Indian sweets also made with vegetables! Pretty neat right?!

It went down so well that she even made pumpkin kalakand a few years later.

The base she used is a pretty classic base for kalakand – fresh paneer, mawa, milk and sugar. There are quick versions out there like this instant kalakand made with ricotta cheese .

This gorgeous sweet is perfect for special occasions and Indian festivities. We’ve served it during Diwali and had all our guests asking for the recipe!

Ingredients notes

Be sure to check out the full recipe and exact ingredient list below in the recipe card.

Beetroot – I always use raw beetroots for this recipe, not the ones that are pre-cooked. To prepare them, I wash thoroughly, peel away the skin and grate.

Milk – I use whole milk for creaminess and to cook beetroots.

Paneer – helps to achieve the grainy texture that is characteristic of kalakand. I make homemade paneer so its fresh and soft.

Mawa – mawa again helps with creaminess and adds richness to the recipe. I make mawa at home with milk powder or with ricotta cheese but shop-bought works too.

Sugar – I use regular white sugar.

Ghee – I use homemade ghee that’s made from butter . I don’t recommend using butter directly in the recipe as the taste will be different.

Cardamom powder – part of pretty much every Indian sweet, cardamom powder adds extra depth of flavour.

Storage

Kalakand should be stored in the fridge. It’ll keep for 3-4 days. I’ll be honest though – the flavours are the best on the first day or so.

Half a piece of beetroot kalakand that shows the grainy texture placed near two moist kalakand pieces. - 2

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Indian sweet made with beetroot and paneer arranged on a cupcake case. - 3

Beetroot Kalakand

Ingredients

  • 200 gram beetroot peeled and grated
  • 75 gram paneer
  • 75 gram khoya
  • 100 milliliters milk
  • 100 gram sugar
  • 3 tablespoon. ghee
  • ½ teaspoon cardamom powder

Decoration

  • almonds and pistachio chopped
  • silver foil varaq (optional)

Instructions

  • Grease a tray or thali with a little ghee or line with parchment paper. Set aside.
  • In a large heavy base pan or kadai heat ghee, add grated beetroot and saute for 3-4 minutes.
  • Add milk and let it cook on medium heat, until the milk thickens and beetroot has softened and reduced.
  • Then add sugar, paneer and khoya, combine well.
  • Sugar will release water, so keep stirring the mixture until it thickens and starts leaving the sides of the pan.
  • Turn off the heat, tip in the cardamom powder and mix well.
  • Transfer the kalakand mix in the prepared tray, and use the back of a spoon to even it out/
  • Let it cool a little, then apply silver varaq and nuts slivers.
  • Allow to cool completely. You can also refrigerate overnight.
  • Once the kalakand is set, cut into bite size squares.
  • Serve at room temperature.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Indian sweet made with beetroot and paneer arranged on a cupcake case. - 4

Beetroot Kalakand

Ingredients

  • 200 gram beetroot peeled and grated
  • 75 gram paneer
  • 75 gram khoya
  • 100 milliliters milk
  • 100 gram sugar
  • 3 tablespoon. ghee
  • ½ teaspoon cardamom powder

Decoration

  • almonds and pistachio chopped
  • silver foil varaq (optional)

Instructions

  • Grease a tray or thali with a little ghee or line with parchment paper. Set aside.
  • In a large heavy base pan or kadai heat ghee, add grated beetroot and saute for 3-4 minutes.
  • Add milk and let it cook on medium heat, until the milk thickens and beetroot has softened and reduced.
  • Then add sugar, paneer and khoya, combine well.
  • Sugar will release water, so keep stirring the mixture until it thickens and starts leaving the sides of the pan.
  • Turn off the heat, tip in the cardamom powder and mix well.
  • Transfer the kalakand mix in the prepared tray, and use the back of a spoon to even it out/
  • Let it cool a little, then apply silver varaq and nuts slivers.
  • Allow to cool completely. You can also refrigerate overnight.
  • Once the kalakand is set, cut into bite size squares.
  • Serve at room temperature.

Video

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Hosting a Diwali party? Browse through this vegetarian Diwali menu . Included are snacks and Diwali dinner menu ideas. You can find easy Diwali recipes and beautiful traditional recipes.

A collage of nine images of Indian food for Diwali Menu - 5

Welcome to our Diwali Dinner Party, where we have curated a menu that reflects the rich and diverse culinary traditions of India. Each dish a delightful celebration of flavours and textures. Our menu has been thoughtfully crafted to offer a delectable journey from fragrant appetizers to sumptuous main courses and decadent desserts. Every dish on this menu is a testament to the joy and togetherness that Diwali brings. So, sit back, relax, and indulge in a feast that not only honours tradition but also embraces the spirit of this special occasion.

Certain Diwali food is unique to this time of the year so you will not find the usual daily curries here – this food menu is curated for a special festive meal. The festive season is all about indulgence and I love to showcase the best recipes during special occasions! Afterall, the Diwali celebration is the biggest Indian festival of the year!

To see my FULL list of 150+ recipes, browse this Diwali Sweets and Snacks – you will find Gujarati, Bengali, North Indian sweets including halwa, barfi and penda. There are also lots of different snacks.

For a Diwali Dinner Party, I would suggest picking one or two starters, one or two main courses, a rice dish, a bread and a dessert or two!

If you want to prepare Gujarati dinner go to my Gujarati thali list.

Diwali Snacks

Dry snacks such as chivda are a great appetizer!

Beetroot Kalakand - 6 Cereal chevdo in a white bowl. - 7 cornflakes mixture served with spoons and tea - 8 A stack of farsi puri placed on a plate next to two cups of masala chai - 9

Diwali Dinner Starters

Onion bhajis in a pewter plate, next to two Indian dips bowls and soft drink glasses - 10 circular puff pastry served on a parchment paper. - 11 Indian deep fried fritters made with chickpea flour and fenugreek served in two plates. - 12 Dakor na gota served in a wooden serving bowl with fried green chillies. - 13 Beetroot Kalakand - 14 samosa tart placed on a serving tray next to a small bowl of green chutney. - 15 Pyaaz kachori pinwheels served in a green oval serving dish. - 16 moong dal dhokla in a plate served with chai and red chutney. - 17 malai broccoli served with chutney - 18 accordion potatoes served in a white platter with green chutney. - 19 Beetroot Kalakand - 20 Khatta dhokla pieces in a plate. - 21 crispy poppadoms served in a beige basket with three condiments in jars - 22 sandwich dhokla on a plate. - 23

Indian Street Food:

Serve this popular street food as an exciting appetizer!

If serving, try to keep a gap before serving out the mains – I find that the strong flavours of chaat can make the mains seem a bit dull.

Indian snack chaat served in a plate with a spoon. - 24 Dhokla chaat served in a bowl with a serving spoon. - 25 Three crispy puffed puris filled with chaat ingredients on a plate next to dahi pot, sev bowl and puris. - 26 papdi chaat is served in 2 plates with garnishes on the side - 27 Best ever bhel puri served in a grey colour plate with a spoon - 28 samosa chaat in a white plate, placed on a newspaper next to chutney bowl and nylon sev bowl - 29 Pani puri served in an oval plate next to pani puri water and chickpea potato filling. - 30 Crispy deep fried puris are on a round metal bowl on the table. - 31 smashed potato chaat served in a plate. - 32

See my full list of chaat recipes

Diwali Dinner Main course ideas

Serve these showstopping curries for Diwali that are full of rich buttery flavours.

Malai kofta served in a bowl, served with lachha paratha on the side. - 33 Navratan korma served in a kadai. - 34 restaurant style paneer butter masala served in a metal bowl. - 35 A bowl of paneer spinach kofta curry placed next to dinner plates on dining table - 36 A bowl of Authentic Chana masala in a plate next to naan and rice bowl - 37 Punjabi shahi paneer garnished with chopped coriander, saffron and cream - 38 Panch Phoran Paneer served in a serving bowl. - 39 a light airy image of a cream bowl filled with potato curry and served with naan on the side. there is a bowl of cubed butter in the corner - 40

It is a great alternative to Paneer Butter Masala.

paneer kali mirch served in a copper serving bowl. - 41 A knob of butter on top of the indian curry served in a bowl. - 42 Paneer pasanda served in a copper serving bowl with a spoon. - 43 A picture Niramish paneer served in a black serving bowl with a serving spoon - 44 Indian vegetarian Kaju khoya curry in a brass serving bowl. - 45

See my full list of curry recipes

Sides

Dal maharani topped with a swirl of cream and chopped fresh coriander leaves. - 46 dhaba style dal fry served in a small bowl garnished with chopped fresh cilantro - 47 Dal makhni or instant pot slow cooked dal makhni served in a bowl with a spoon - 48 Beetroot Kalakand - 49 Yellow Indian dal served in a metal serving bowl with a spoon. - 50 Hyderabadi khatti Dal served with a serving spoon. - 51 A female hand is serving cucumber raita using a spoon - 52 Fruit raita served in a bowl with a serving spoon. - 53 Indian diwali salad served in a tray next to salad dressing bowl. - 54

Rice dishes

shahi pulao served in a large metal serving tray - 55 Jeera rice served in a oblong ceramic dish with two serving spoons - 56

Jeera rice – this remains the perfect side dish for curries and dals. It is delicately perfumed with cumin yet doesn’t overpower any other flavours.

Briyani topped with paneer tikka pieces in an oval tray. - 57 Indian rice pulao cooked with vegetables - 58 matar pulao served with two serving spoons on the serving plate. - 59

See my full list of rice dishes

Dips

Indian dips and chutney bowls on a purple backdrop - 60 four samosa dipping sauce bowls placed on a metal tray - 61 easy tamarind imli sauce in a jar - 62 Green mint and coriander chutney placed in a small glass jar on a black slate tile - 63 Red garlic chutney [laced in a small glass jar next to cloves of garlics - 64

Breads

Crispy puri is often served in Gujarati households during the festival of Diwali.

You could also go for Garlic and Coriander Butter Naan or Peshwari Naan which is stuffed with rich coconut and sultana

Rotlis (rotis) or Chapatis will pair well with pretty much any main course.

Three puris on a plate. - 65 peshwari naan on a plate - 66 Beetroot Kalakand - 67 Beetroot Kalakand - 68 Beetroot Kalakand - 69

Diwali Sweets Menu

For a complete list of modern Indian sweets, visit this Indian Fusion Desserts selection.

These are the most popular Indian desserts during Diwali but you could also browse this list of Indian sweets or Indian Milk Sweets .

Gulab jamun served in a round metal tray - 70 Half cut kala jamun placed on the tray next to a spoon on a plate. - 71 A serving glass of no bake gulab jamun cheese cake placed next to a small bowl of garnishing - 72 Gajar halwa served in two small metal bowls, placed on a serving tray. - 73 Beetroot Kalakand - 74 Beetroot Kalakand - 75 instant shrikhand in a bowl garnished with saffron and nuts - 76

The following sweets are all made with gram flour (chickpea flour) but the techniques and adjustments in ingredients give them all unique flavours and textures

Gujarati diwali sweet magas pieces stacked on a serving plate. - 77 Beetroot Kalakand - 78 dhilo mohanthal served in a small metal bowl - 79 Beetroot Kalakand - 80 Closeup shot of air fried sutarfeni sweet - 81

This is a quick version of the traditional recipe as it is made with ready made kataifi pastry

Nankhatai shrikhand cheesecake jars placed on a table with spoons. - 82 Gujarati shakarpara placed in a tray - 83 Coconut ladoo arranged in a serving bowl, next to a small plate and purple napkin. - 84 Instant pot kheer served in a clay bowl garnished with nuts - 85 Deep fried sweet Indian rice pudding balls placed on a metal wire rack. - 86

Diwali Drinks Menu

three glasses of indian mango lassi placed on a white board. - 87 Beetroot Kalakand - 88 sweet lassi served two serving glasses - 89 two coupe glasses of fresh pomegranate juice mocktail placed next to small bowl of pomegranate arils. - 90 Virgin cardamom mojito served in a glass with a yellow paper straw - 91 mango mocktail glasses are placed next to ice cubes and lime wedges on the backdrop - 92 an image of 3 bottles of rose coloured drinks - 93

Wishing you a very Happy Diwali!

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!

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A collage of nine images of Indian food for Diwali Menu - 94

Diwali Menu (Indian Dinner Party Menu)

Equipment

  • large pot
  • Kadai
  • Food processor

Ingredients

  • 1 Mango Mocktail
  • 1 Papdi Chaat
  • 1 Cucumber Raita
  • 1 Chana Masala
  • 1 Shahi Paneer
  • 1 Butter Naan
  • 1 Jeera Rice
  • 1 Gajar Ka Halwa
  • 1 Gulab Jamun
  • 1 Fresh Fruits

Instructions

  • Choose a starter, main, side dish, dessert and drink recipe for your Diwali dinner party menu.
  • Click on the given recipe link.
  • Go through recipe and collect all the ingredients that are necessary for the dish.
  • Prepare the recipe by following the method/instructions given in the recipe card, video or step by step images.
  • Serve and enjoy delicious vegetarian recipes for Diwali with your friends, family and guests.

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.