Mango Kalakand is a delicious treat that brings together the goodness of traditional Indian sweets and the amazing taste of mangoes. This dessert has a creamy texture, sweet fruity flavors, and a lovely aroma that will make you want more.
Let’s discover how to make it, some suggestions for serving, helpful tips, and the basic ingredients needed for this irresistible Mango Kalakand. (step-by-step-recipe)
About Mango Kalakand Recipe:
Are you a mango lover and searching for a super yummy dessert that mixes the juicy yumminess of ripe mangoes with the rich taste of traditional Indian sweets? Well, Look no further than Mango Kalakand! This yummy treat combines the sweet and tangy mango flavors with the creamy, grainy texture of kalakand.
In this blog post, we’ll learn all about mango kalakand, its origins, and easy-to-follow recipes that will guide you through a simple and delightful recipe that you can recreate in your own kitchen.
This amazing treat combines the delicious flavors of sweet and tangy mangoes with the smooth and grainy texture of kalakand.
Kalakand, a popular Indian milk-based sweet, has been cherished for generations. With its origins in the state of Rajasthan, this traditional dessert is known for its grainy texture, rich aroma, and melt-in-your-mouth goodness.
However, mango kalakand takes this beloved sweet to a whole new level by infusing it with the irresistible tropical flavor of mangoes.
The combination of mangoes and kalakand not only enhances the taste but also adds vibrant color and aroma that makes it a perfect dessert for summer. This delectable treat is often enjoyed during festive occasions, family gatherings, or as a delightful ending to a meal.”
Serve Mango Kalakand as a yummy dessert or side dish. Cut it into small pieces and place them on a plate. Sprinkle chopped pistachios or almonds on top for a fancy touch. Serve it at room temperature or slightly cold to enjoy the best taste.
Share this delicious treat with loved ones and enjoy the amazing blend of sweet mango and creamy kalakand.
To enjoy the mango kalakand at its best, it’s recommended to consume it within 3 to 5 days. Make sure to keep it refrigerated at all times. It tastes the most delicious when eaten fresh, ideally within 48 hours of making it.
- For the best results, use whole milk when making kalakand. While you can use low-fat milk, I highly suggest using whole milk as it creates more and better chena, resulting in the tastiest kalakand.
- Before tying the chena, make sure to gently squeeze out the water and let it hang for 20 minutes. But be careful not to make it completely dry. So, squeeze out the water, but don’t press it too hard. You don’t want the chena to become too dry because that will make the kalakand hard.
- The time it takes to cook the kalakand properly can vary depending on the thickness of the pan and heat intensity. It can take around 20 to 30 minutes. Instead of relying on time, look for visual clues to ensure you have cooked the mixture to the right stage.
- When it’s ready, the mixture will form a ball and no longer stick to the sides of the pan. It will also become non-sticky. If you press a clean spatula on top of the mixture and nothing sticks to it, that means it’s at the right stage. Avoid cooking it for too long after that point, as it may make the kalakand chewier.
- For the most flavorful result, add cardamom powder to the mixture right at the end.
Why You Should Make This Recipe?
Super Delicious: When you make Mango Kalakand at home, you can enjoy the wonderful blend of sweet and tangy mango flavors with the creamy and grainy texture of kalakand. It’s like a burst of deliciousness that will make your taste buds super happy and make you crave more.
Quite easy to make: Making Mango Kalakand from scratch is a fun and fulfilling experience. It helps you connect with cooking traditions, learn new things, and improve your cooking skills. The process can be relaxing and satisfying, filling your kitchen with delicious smells and making you feel proud of what you’ve created.
Be your own chef: When you make Mango Kalakand at home, you can be creative and make it just the way you like. You can make it sweeter or less sweet, try different types of mangoes, and even add your favorite nuts, spices, or flavors. This lets you personalize the dessert and discover new yummy combinations.
Save money: Making Mango Kalakand at home can be cheaper than buying it from a store. You can make more for the same or even less cost, so you get to enjoy a homemade treat while saving money.
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Basic Ingredients Used to Make this Recipe:
The basic ingredients used to make Mango Kalakand are:
Milk: Milk is the primary ingredient, used to create the base of kalakand. It provides a creamy and rich texture to the dessert. There isn’t a direct substitute for milk in this recipe, as it is the main ingredient.
Mango Pulp: Mango pulp adds the sweet and tangy flavor of mangoes to the kalakand. It is an essential ingredient that gives the dessert its distinct taste. For this, you can use fresh ripe mangoes. Simply peel and blend the mangoes until you get a smooth puree.
Sugar: Sugar adds sweetness to the kalakand and helps in the caramelization process. It is crucial for achieving the desired taste. If you prefer alternatives to granulated sugar, you can use jaggery or honey. However, keep in mind that they might alter the taste and color of the dessert.
Lemon Juice: Lemon juice is used to curdle the milk and make the chena (cheese) for making kalakand. It acts as an acid to separate the milk solids. If you don’t have lemon juice, you can substitute it with vinegar.
Green Cardamom: Green cardamom is a spice that adds a delightful aroma and flavor to the kalakand. It complements the sweetness of the dessert.
Almonds and Pistachios: Almonds and pistachios are used for a crunchy texture and to enhance the visual appeal of the kalakand. They are optional, and you can omit them if desired. Alternatively, you can use other nuts like cashews or walnuts as substitutes.
Remember, while substitutes can be used for some ingredients, they may alter the taste and overall outcome of the Mango Kalakand. It’s always recommended to use the specified ingredients for the best results.
Mango Kalakand Recipe
- 1 liter Milk 5 cups
- 1/2 cup Mango pulp
- 1/2 cup Sugar
- 3 tbsp Lemon juice
- 4 Green cardamom optional
- 4 Almonds
- 8 Pistachio
- Thinly slice almonds and pistachios. Set aside.
- Pour milk in a suitable utensil for boiling.
- Place the utensil on the stove and heat the milk until it reaches a boiling point.
- Once the milk starts boiling, turn off the gas.
- Allow the milk to cool down until it reaches approximately 80% of its initial hot temperature.
- Now, add lemon juice gradually while stirring gently.
- Let the milk sit undisturbed for a few minutes to allow the curdling process to occur. The time needed may vary depending on the desired level of curdling.
- After the milk has curdled to your satisfaction, you can strain it through a cheesecloth or a fine-mesh, sieve to separate the curdled milk from the whey.
- To do that put the curdled milk in the middle of the cloth as shown in the picture. Pour some fresh water to get rid of lemon flavour.
- Fold the ends of the cloth over the paneer, covering it completely.
- Press down on the wrapped paneer with some force to squeeze out the remaining water.
- Carefully remove the cloth from around the paneer.
- Transfer the paneer to a plate or container.
- Take a pan, add mango pulp and sugar. Cook it until the sugar melts and mango pulp becomes thick.
- Now add paneer in the cooked mango pulp and stir continuously until it becomes thick.
- Cook until it gets thick consistency.
- Turn off the gas and add cardamom powder in the mixture.
- Grease plate with ghee and pour the kalakand mixture evenly with 3/4 inch thickness in square shape.
- It takes 2-3 hours to freeze the kalakand. Once it freezes, cut it in to any shape or size as per your desire and garnish with almonds, pista and rose petals.
- Mango kalakand is ready. Fresh mango kalakand is very delicious. It can be stored in refrigerator for 1 week.
Frequently Asked Questions About Mango Kalakand:
Can I use canned mango pulp instead of fresh mangoes for Mango Kalakand?
Yes, you can use canned mango pulp as a convenient alternative to fresh mangoes in the recipe.
How long can I store Mango Kalakand?
You can store Mango Kalakand in the refrigerator for 3 to 5 days in an airtight container. But Its better to finish within 48 hours.
Can I freeze Mango Kalakand?
It is not recommended to freeze Mango Kalakand, as it may affect the texture and freshness of the dessert. It is best enjoyed fresh or stored in the refrigerator for a few days.
Can I make Mango Kalakand with reduced-fat milk?
While whole milk is recommended for the best results, you can use reduced-fat milk as a substitute. However, keep in mind that the texture and richness of the kalakand may be slightly affected.
Can I use other varieties of mango for Mango Kalakand?
Absolutely! You can experiment with different mango varieties, to bring unique flavors and aromas to your Mango Kalakand. Just make sure that the mangoes you are using are pulpy and non-fibrous.
Can I add saffron strands to enhance the flavor of Mango Kalakand?
Yes, adding a few strands of saffron to the recipe can infuse a delightful aroma and enhance the overall flavor of Mango Kalakand.
Can I make Mango Kalakand in advance for a party or occasion?
Yes, you can prepare Mango Kalakand ahead of time and store it in the refrigerator. It is best to consume it within a few days to maintain its freshness and quality.
Can I serve Mango Kalakand warm?
While Mango Kalakand is usually eaten at room temperature or slightly cold, you have the option to serve it warm if you’d like a different taste. Just remember that the texture may be softer when it’s served warm.
Can I make Mango Kalakand with other sweeteners like stevia or honey?
Feel free to try using sweeteners like stevia or honey as alternatives to make Mango Kalakand according to your dietary requirements or taste preferences. Just remember to adjust the amount based on how sweet you want it to be.
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Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission
I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
You Might Also Want To try:
Mango Phirni Recipe
Recipe of Mango Shrikhand
Recipe of Mango Jam
Mango Mastani Recipe
If you like my mango kalakand and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.
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Happy Cooking!!! 🙂