Mango Kalakand Recipe – A Sweet Delight
Mango Kalakand is a delectable variation of the classic Rajasthani sweet, Kalakand, with the delightful addition of ripe mangoes. This twist brings together the rich flavors of sweetened condensed milk, fresh cottage cheese, and the aromatic essence of cardamom, making it a true indulgence. The dish is enhanced with a subtle hint of coconut strands, creating a perfect balance of sweetness and texture. It is an easy-to-make dessert that can be prepared quickly, offering a taste of summer in every bite.
This Mango Kalakand recipe is an absolute treat for the taste buds and an ideal way to finish off any meal, particularly after a hearty lunch or dinner. Whether for festive occasions or a regular indulgence, this dessert will surely become a favorite in your household.
Course: Dessert
Cuisine: North Indian
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Mango (deseeded and peeled) | 2 mangoes |
| Homemade Cottage Cheese (Paneer, crumbled) | 175 grams |
| Sweetened Condensed Milk | 400 grams |
| Cardamom Pods/Seeds (crushed) | 3 pods |
| Fresh Coconut (strands for garnish) | 1 tablespoon |
Preparation Time: 10 minutes
Cooking Time: 190 minutes
Total Time: 3 hours 10 minutes
Instructions
-
Prepare Mango Pulp:
Start by peeling the mangoes and extracting the pulp. Discard the seeds. Take a wok or kadai and add the mango pulp to it. Heat the pulp on a medium flame, stirring occasionally, for 5 to 6 minutes until the mango pulp is fully cooked. -
Add Sweetened Condensed Milk:
Once the mango pulp is cooked, pour in the sweetened condensed milk. Stir the mixture well to combine the flavors. -
Incorporate Crumbled Paneer (Cottage Cheese):
Next, crumble the homemade paneer and add it to the mango-condensed milk mixture. Mix thoroughly, stirring gently for about 10 to 15 minutes. Keep stirring until the mixture starts to dry out slightly and the ingredients have come together to form a well-mixed consistency. -
Cool the Mixture:
Once the mixture reaches a dry, well-blended texture, turn off the heat. Allow the mixture to cool for about 5 minutes. -
Set the Mango Kalakand:
Grease a flat plate or tray, or line it with butter paper. Pour the slightly cooled mango kalakand mixture onto the prepared surface. Press it down gently with a flat spatula or spoon to eliminate any air bubbles that might form. -
Flavor with Cardamom:
Crush the cardamom pods and sprinkle the crushed cardamom evenly over the kalakand mixture. Press down gently with the spatula to help the cardamom infuse into the kalakand. -
Chill and Set:
Allow the mango kalakand to come to room temperature, then refrigerate for 2 to 3 hours to set. The kalakand will firm up, making it easier to cut. -
Garnish and Serve:
Once set, remove the mango kalakand from the fridge. Cut it into desired shapes, such as squares or diamonds. Garnish with fresh coconut strands for a finishing touch.
Serve the Mango Kalakand as a sweet ending to a special meal. It pairs wonderfully with Paneer Pulao with Green Peas, Cauliflower and Vegetable Curry, and a refreshing Tomato Onion Cucumber Raita.
Pro Tip
If you prefer a smoother texture, you can blend the mango pulp before cooking, which will give your kalakand a more uniform consistency. Adjust the level of sweetness to your taste by using less or more condensed milk, as desired.
Nutritional Information (Approx. per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 35g |
| Protein | 5g |
| Fat | 3g |
| Fiber | 1g |
Mango Kalakand is a burst of flavor that brings together the richness of paneer, the sweetness of mangoes, and the warmth of cardamom. This delightful dessert will surely leave you craving more. Perfect for special occasions or a casual treat, it’s a dessert that’s simple yet elegant.
