Paneer Beetroot Kalakand with Strawberry Rabdi

Prepare Strawberry Rabadi: Heat milk in a pan on low to medium flame.

Add milk powder and mix well to avoid lumps.

Add sugar and condensed milk, stir continuously.

Cook until the milk thickens slightly (rabadi consistency). Cook for another 1–2 minutes.

Turn off heat and let it cool slightly.

Add Strawberry compot.(strawberry and sugar 2 minits cooked)

Prepare Beetroot Paneer Kalakand: Heat ghee in a pan. Add grated beetroot and cook for 2–3 minutes to remove raw smell.

Add grated paneer and mix well. Add khoya and milk powder. Cook on low flame, stirring continuously.

Cook until mixture becomes thick and leaves the sides of the pan. Turn off heat and let it cool slightly.

Texture should be soft, slightly grainy, and moldable.

Shape the Heart: Take a portion of the mixture. Shape it into a heart using hands or a cutter. Let it set for a few minutes.

Plating: Pour strawberry rabadi into a serving plate/bowl. Gently place the beetroot kalakand heart in the center.

Garnish with chopped dry fruits and rose petals.