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Mango Kalakand 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. Preparation time: 5 minutes Cooking time: 15-20 minutes
Setting time: 2 hours
Yields: 16 pieces
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,sugar 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!!!!! |