Mango Kalakand Recipe
Delight your taste buds with this exquisite Mango Kalakand, a deliciously rich North Indian dessert that captures the vibrant flavors of ripe mangoes and creamy paneer. This sweet treat is perfect for special occasions or as an indulgent after-meal dessert, bringing together the natural sweetness of mangoes with the richness of condensed milk and the texture of homemade cottage cheese.
Ingredients
Ingredient | Quantity |
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Ripe Mango (deseeded and peeled) | 2 |
Paneer (homemade cottage cheese, crumbled) | 175 grams |
Sweetened Condensed Milk | 400 grams |
Cardamom (Elaichi) Pods/Seeds (crushed) | 3 |
Fresh Coconut (strands for garnishing) | 1 tablespoon |
Nutritional Information (per serving)
Nutrient | Amount |
---|---|
Calories | Approximately 250 |
Protein | 6 grams |
Carbohydrates | 40 grams |
Dietary Fiber | 2 grams |
Sugars | 30 grams |
Fat | 10 grams |
Saturated Fat | 6 grams |
Preparation Time
Activity | Time (mins) |
---|---|
Preparation | 10 |
Cooking | 190 |
Total Time | 200 |
Servings
| Servings | 4 |
Cuisine and Course
Cuisine | North Indian |
---|---|
Course | Dessert |
Diet | Vegetarian |
Instructions
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Prepare the Mango: Begin your Mango Kalakand by peeling the ripe mangoes, then carefully extract the pulp while discarding the seeds. You should have a smooth, vibrant mango pulp ready for cooking.
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Cook the Mango Pulp: In a wok or kadai, add the prepared mango pulp and place it over medium heat. Allow it to cook for approximately 5 to 6 minutes, stirring occasionally to ensure even cooking and to prevent sticking.
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Add Condensed Milk: Once the mango pulp is nicely cooked, pour in the sweetened condensed milk. Mix thoroughly to combine the flavors and create a rich, sweet mixture.
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Incorporate Paneer: Next, add the crumbled paneer to the mixture. Gently stir to incorporate the paneer into the mango and condensed milk blend. It’s important to do this slowly to ensure a uniform consistency.
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Cook the Mixture: Continue to stir the mixture for about 10 to 15 minutes. You’ll notice that the mixture begins to thicken and becomes less sticky as it cooks. Once it starts to dry out slightly and everything is well combined, switch off the heat.
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Cool the Mixture: Allow the mixture to cool for about 5 minutes. This is essential for the next step, so don’t rush it!
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Prepare the Tray: Grease a flat plate or tray with a little ghee or line it with butter paper to prevent sticking. Pour the mango-paneer mixture into the prepared tray.
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Shape the Kalakand: Using a flat spatula or the back of a spoon, pat down the mixture evenly to ensure it fills the tray without air bubbles. It’s important for the texture and presentation of your Mango Kalakand.
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Garnish with Cardamom: Take the crushed green cardamom pods and sprinkle them generously over the top of the mango kalakand. Press gently with the flat spoon to embed the cardamom flavor into the kalakand.
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Refrigerate: Allow the Mango Kalakand to come to room temperature before transferring it to the refrigerator. Let it set for 2 to 3 hours until firm.
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Serve: Once set, remove the Mango Kalakand from the tray and cut it into your desired shapes, whether squares, diamonds, or any other fun shape. Finally, sprinkle the dried coconut strands on top for a tropical touch.
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Enjoy: Serve your delightful Mango Kalakand as a delicious dessert alongside a meal of Paneer Pulao with Green Peas, Cauliflower and Vegetable Curry, and Tomato Onion Cucumber Raita for a complete and satisfying feast.
This Mango Kalakand is not only a visual delight but also a treat for the taste buds, combining the essence of summer fruits with the richness of Indian sweets. It’s sure to impress your family and friends, making every meal a memorable celebration. Enjoy this luscious dessert and indulge in the flavors of North India!