Mango Kalakand Recipe

Taste the magic of Mango Kalakand! This yummy dessert brings together the sweetness of mangoes and the creamy goodness of kalakand. It's a heavenly treat that will make your taste buds dance with joy. Get ready to learn how to make this amazing dessert and enjoy its deliciousness to the fullest!

Course Dessert

Cuisine Indian

Keyword Mango Kalakand

Prep Time 15

Cook Time 25

Total Time 1

Servings pieces

Calories 102kcal

Author Puja

Equipment

Steel Kadai A steel kadai provides excellent heat conductivity and allows for better control over the cooking process. It also adds a traditional touch to the preparation of kalakand. So, using a steel kadai is indeed a better option for making this delightful dessert.
Mixing Bowl A mixing bowl will be useful for preparing the chena (cheese) and mixing it with other ingredients.
Strainer A strainer or colander lined with a muslin cloth or cheesecloth is necessary for draining the whey from the chena.
Mixing Spoon A sturdy mixing spoon or spatula will help you combine the ingredients and prevent them from sticking to the pan.
Plate or tray A plate or tray will be needed to spread and set the kalakand mixture.
Knife or Spatula A knife or spatula will come in handy for cutting and serving the kalakand once it is set.

Ingredients

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

Instructions

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.

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