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 experiments with 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.
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 refrigerated overnight. These two things will maintain 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 them with desiccated coconut and cashew.
TR’s Extra Shots
- Mango Pulp is 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.
- 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.
- You can make milk solid or khoya at home if you do not have or want to use the store-bought one.
- Paneer is not an exclusive ingredient but will help shape the kalakand and contribute to the thickness & texture.
- We are using condensed milk 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.
- You can substitute cardamom 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.