Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, red velvet kalakand tart with beetroot moose &fresh fruit. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Red velvet kalakand tart with Beetroot Moose &Fresh Fruit is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Red velvet kalakand tart with Beetroot Moose &Fresh Fruit is something which I have loved my entire life. They are fine and they look wonderful.

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To get started with this recipe, we have to prepare a few components. You can have red velvet kalakand tart with beetroot moose &fresh fruit using 20 ingredients and 34 steps. Here is how you can achieve that.

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

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

Mohanthal is a decadent gram flour fudge from Gujarat. Try mohanthal tart with rose ice-cream. Kellogg's has another hit with its Limited Edition of Frosted Red Velvet Pop Tarts. 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.

I made your velvet beetroot cupcakes last night and my two year old loved them and I thought they were not too bad. Flavour: Red velvet is traditionally just a moist, softly sweet cupcake with a light chocolate flavour. Kalakand is my all time favourite, i already have shared a kesar kalakand recipe in my blog. This one is my instant version and it is so easy to make and taste just like store bought ones, actually more tasty than them. I hope you will try this out and let me know how it turned out for you.

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