Gulabi Tofu Kalakand | Indian Sweet with Rose Flavor | Made With Beetroot & Roohafza | No Ghee No Oil Sweet Recipe

With Diwali around the corner, the festivities are in full swing with people buying gifts, clothes, home decor items and what not. No festival is complete without sweets so how can the biggest Indian festival be celebrated without a lot of mithai.

Diwali Celebrations

Ditch buying sweets from the market and add a homemade touch to your Diwali party by making mithai yourself. Many Indian desserts are served as both a religious offering and celebratory dessert. Like any festive holiday, celebrating Diwali also means having friends and family over and indulging in food, glorious food.

Gulabi Tofu Kalakand

I personally like giving some of my much loved Indian flavors a twist, like making kalakand with tofu. This Diwali I made kalakand with tofu but with little twist.

Indian Sweet with Rose Flavor

Kalakand is a traditional Indian milk cake with a slightly grainy texture that simply melts in your mouth. This recipe for Gulabi Tofu Kalakand is super quick and easy. This is a very simple recipe and it is so close to the traditional Kalakand, the only difference is I replaced paneer with tofu. Indian desserts tend to be very sweet traditionally and I am sticking to the traditional flavor. You can reduce the sugar if you wish. This kalakand also has a specific traditional flavor of rose because of Roohafza.

Made With Beetroot & Roohafza

Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my cooking. They are rich in nutrients that help to boost your immune system and can produce new blood cells. This time I wanted to try beetroot with kalakand and it came out very well.

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Ingredients :
Crumbled tofu – 400 gms or 1 & 1/2 cups
Milk – 2 cups
Beetroot – 1 small size
Roohafza – 1/4 cup
Full fat milk powder – 1 & 1/2 cups
Sugar – 1/2 cup
Chopped pistachios & sliced almonds for garnishing
Cardamom powder – 1/2 tsp
A pinch of salt

Method :

  1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes. Make a puree (1/4 cup ) without adding water.
  2. Line a tray with butter paper and keep it aside.
  3. Boil milk in a non stick pan and boiled till it for 5 minutes. Keep on stirring the milk with a spoon at short intervals so it doesn’t stick at the bottom of the pan.
  4. Now add crumbled tofu to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa.
  5. Add milk powder and stir the mixture. Mix well and cook for 5 minutes on low heat.
  6. Then add sugar, beetroot puree, roohafza and cook it till the mixture reaches the consistency of making a burfee. At last add cardamom powder with a pinch of salt and mix it well.
  7. Pour the mixture into a greased tray and let it set.
  8. Garnish chopped pistachios and let it rest for 2 hours in a refrigerator before slicing.
  9. Now cut into desired shape.
No Ghee No Oil Sweet Recipe

Mother’s Day Special | Rooh Afza Beetroot Cake Baked In Pressure Cooker | Recipe With Rooh Afza

Mother’s Day is right around the corner. Make your mum’s day more special with this flavorful Rooh Afza Beetroot Cake. Nothing speaks love more than homemade baked goods.

This cake is super rich, flavorful and moist. I baked it using “sooji” or rava, whole wheat flour, curd, beetroot and “Rooh Afza”. Rooh Afza is the “summer drink of the east” because of its properties of cooling effect are enduring, which gives freshness and energy in very hot summer. It is used in Falooda, Kulfi, Phirni, Pudding, Kheer, Lassi and Milk Shakes. This cake is made of Rava or Sooji plus with whole wheat flour. Beetroot (my favorite veggie) adds beautiful pink color. Hero of this flavorful recipe is “RoohAfza”. Do try this cake

RoohAfza – My Favorite Summer Drink

Mother’s Day Special | Rooh Afza Beetroot Cake Baked In Pressure Cooker | Recipe With Rooh Afza

Ingredients:
Sooji or Rava or Semolina – 1/2 cup
Whole Wheat Flour  – 1/2 cup
Powdered Sugar – 3/4 cup
Curd or Yogurt – 1/2 cup
Refined Oil – 1/4 cup
Rooh Afza – 1/8 cup
Boiled Beetroot – 1 & 1/2 cup (2 small Beetroot )
Baking soda – 1/4 tsp
Baking powder – 1/2 tsp
A pinch of Himalayan Salt

For Topping:
Roasted pumpkin seeds – 1 tbsp
Chopped Pistachios – 4 tbsp
Fennel – 1/2 tbsp
Sweet Fennel – 1 tbsp

Method:

  1. In a pan add grated beetroot with sugar. Cook on low medium flame till mixture thickens.
  2. Add rava, whole wheat flour (sieve), fennel seeds, salt in a bowl.
  3. Wet ingredients: In a grinder add curd, oil, beetroot sugar paste, roohafza. Make a smooth puree.
  4. Now add rava whole wheat flour mixture into wet ingredients. Keep aside for 20 minutes (covered).
  5. After 20 minutes (add 2 tbsp of milk if the mixture looks dry) add baking soda, baking powder and mix it well.
  6. Put batter into a greased baking pan and sprinkle topping over cake and with help of spatula press topping gently. Tab the pan.
  7. Bake in the cooker for 60 minutes.
Super moist & tasty treat

Tips:

  1. Adjust sugar according to your taste.
  2. Baking time may vary.
  3. If cake batter looks dry, add 2- 4 tbsp of milk.
  4. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
  5. For Boiled Beetroot: Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes.
Summer Treat

Pressure Cooker Method:
Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.

Important Notes:

  • Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker.
  • Use a 5-liter pressure cooker. It should be big enough to hold the baking pan.
  • Baking Tin should be made of Aluminium.
  • If baking tin comes into direct contact with the base of the pressure cooker, it can burn ( overbake ) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand.
  • No gasket and whistle are needed. Remove them before baking.
  • Don’t add water to the pressure cooker.
Rooh Afza Beetroot Cake Baked In Pressure Cooker

How to Bake In A Pressure Cooker?

  1. Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand.
  2. Now put the cake tin containing the cake batter ( Do not put water inside the pressure cooker).
  3. Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  4. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done.
  5. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately.
  6. Eggless Pressure Cooker Cake is ready.
I enjoyed with Coffee