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