Mango Kalakand is a sweet dish containing milk solids with the delight of mango flavour. It is a traditional Indian recipe, specifically from Alwar, Rajasthan.
It will not come as a surprise if you find numerous sweet Indian recipes with mango flavours because there will be many experimented sweets fusion of mango flavour with traditional recipes. Mango Kalakand is one such recipe.
It is a sweet delicacy that melts in your mouth. And you can have this as a dessert with your elaborate lunch or dinner. Or might pop it in your mouth whenever you feel like it.
What is a Kalakand?
Kalakand is an Indian sweet made with sweetened & solid milk. Sometimes people even use ricotta cheese in it.
You will find it very similar to barfi or milk cake. And honestly, the preparations for both are pretty much identical as well. The shelf life varies. Kalakand is better to eat that day itself. However, barfi can remain for 3-4 days.
Ingredients For Mango Kalakand
The list here might seem long, but it will be worth the results. So let’s have a look.
- Mango Pulp – The base ingredient from where we will get the flavour and is readily available in stores. But if you don’t get them or prefer them, you can use ripe mangoes and blend them to a pulp.
- Milk – Every recipe of kalakand doesn’t require milk. The majority of the base is from milk solids. But we will be cooking the base, including milk. It will also help in getting the right consistency.
- Milk Solids – One of our main ingredients is to make the base. You can also make this at home if you do not have or want to use the store-bought one.
- Cashew & Pistachio Powder – Again, these are not included in every recipe of kalakand. But these ingredients will make the dish richer in texture and taste both. So there is no harm in using them.
- Paneer – Paneer is another essential part to form the base. It is not an exclusive ingredient but will help shape the kalakand and contribute to the thickness & texture.
- Condensed Milk – We are using it as a substitute for sugar. It not only will sweeten the dish but will taste way better. Of course, you can use sugar if you want. But the cooking time will increase due to the water content.
- Saffron – This will not contribute to taste but will add to the delicious colour.
- Ghee – You will need it to stop the contents from burning and get a glaze on it. Therefore, we will not need it in too much amount.
- Cardamom Powder – This is to add aroma to the kalakand. You can substitute it with nutmeg powder or cinnamon powder.
Cashews and desiccated coconut are for garnishing purposes. You can either skip them or use something else in their place.
Preparation For Mango kalakand
First, we are to heat a pan and boil milk in it for 15-20 minutes. Make sure to keep stirring the milk.
Now you need to add cashew powder, stir, paneer, and stir again. It would be best if you mixed till you get a thick texture. After that comes the mango pulp along with cardamom powder. Stir it. This stage also will get you this lovely colour. Finally, add saffron and cook till the mixture is dry.
Then you will be adding the condensed milk. If you are using sugar, then add it in the initial stages. Then, finally, add the pistachio powder and ghee to it.
Once the cooking part is done, you have to roll a portion of the mixture on a flat surface. Once done, it will need to be wrapped up in plastic and refrigerate overnight. These two things will maintain the moisture and will set the shape.
Now all that is left to be done is to get it out, cut them into equal pieces and garnish with desiccated coconut and cashew.