Mango Kalakand

Mango kalakand
 
 

The marriage of King of fruits Mango with kalakand gives The Royal Mango Kalakand. Mango kalakand is very delicious and can be prepared and served on any get together, party or festival (well, for a person like me who is fond of sweets, everyday is a festival ;))
Kalakand itself is a scrumptious bliss and the addition of mangoes just takes your tastebuds to a heavenly bliss.Mango desserts are always very appetizing and mouth-watering.
Kalakand is a very popular Indian dessert made with Fresh Paneer, Condensed milk and garnished with nuts. We can enhance this plain kalakand by adding Mango puree to make a very delicious mango flavoured Kalakand.
 
 

Kalakand, the rich milk cake is a popular Indian sweet.
The name itself brings a smile on my face, a twinkle in my eyes and makes my mouth water.
I love the recipes which are easy to make and are fuss free, and hands down this is one of them.
If you ask me, this is one of the simplest and easiest and yummiest sweets to make. You need very few ingredients to make it. No elaborate techniques required either.
 
 

The traditional way to make this delicacy is quite elaborate and time consuming, where Alum is added to the milk and the milk is then cooked. The milk thickens very slowly. Then sugar and other flavorings are added.
But the simple, quick and easy way is skipping the long thickening process and instead using cottage cheese or paneer.
The best part about this recipe is that from the taste and texture you won’t come to know that the kalakand is made from paneer and condensed milk. This recipe too gives a moist and grainy-textured kalakand as the traditional one.
 
 
Let's start making this yummy dessert by having a look at the ingredient list. 

INGREDIENTS:

Full cream sweetened Condensed Milk- 1 can (392 gms)
Cottage Cheese or Paneer- 2 cups crumbled and tightly packed
Mango Pulp- 1 cup
Cardamom Powder- 1 teaspoon
Sugar- 4 tablespoon (adjust according to the sweetness of the mangoes)
Nuts for Garnishing- 10-12 each pista cashews and almonds cut into slivers.
Saffron- 8-10 strands of Saffron dissolved in 2 tablespoons of warm Milk

DIRECTIONS:

Grease a deep plate or pan in which you want to set your Kalakand
You can use parachment paper or aluminium foil too. Keep it aside.
 
 I prefer using home made paneer to make kalakand. 
However, if you are using store bought paneer, make sure it should be fresh and without any salt.

In a pan put the crumbled paneer along with the mango pulp and condensed milk and put on low heat.
 
 
 
 
Keep stirring and mixing it. Otherwise it'll stick to the bottom of the pan.

Keep stirring for 10-15 minutes, until paneer, mango pulp and condensed milk are well blended.
Add cardamom powder.
Mix well.
Cook for another 4-5 minutes while stirring.
Cook on a low flame.
Stir constantly to prevent burning.
After a short while, the mix will become a thick mass and will begin to leave the sides of the pan.
Switch off the flame.

Kalakand is ready.
Transfer the kalakand to the foil or greased plate.
Spread it to approximately half inch thickness.
Smooth the top evenly and sprinkle nuts and lightly press them in with the help of the back of a spoon.
 
 
Refrigerate for at least 2 hours.
Cut in to desired shape.

Enjoy the yummm treat!!!!!
 
 

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