And the best thing is, it is one of the easy and quickest recipes among Indian desserts. KALAKAND is an INDIAN sweet dish. bring the milk to a simmer in a pan and add in the vinegar to it 1 spoon at a time while stirring it in between. Drain in a strainer lined with muslin cloth. You have a food dedicated to a holiday/event, chances are that I will experience an irresistible urge to reproduce it on that very day and I will brave any storm to do it. This way your mango pulp is ready. It will get curdled. The most prominent one is the swing between my states of mind, the East, and the West. Take a pan and add mango pulp and sugar.Mix and keep stiring on medium flame till it thickens. Boil and reduce the other half liter of milk, to about half. Add in sugar and keep mixing. Sugar 1/2 cup Vinegar 3-4 tsp. It is prepared by curdling milk and adding it to rich creamy milk or a milk powder, sugar, and topped with nuts like almonds or pistachios. Add ¼ cup of lemon juice and stir. Heat and cook in low flame until the sugar dissolves completely. Library. And here I am, with one of the very popular desserts of India, kalakand with the benefit of added sweet flavors from the tropical mangoes- Mango Kalakand! Traditionally, kalakand only consists of solidified milk or khoya. Your email address will not be published. Follow. Stir for about two minutes and then add sugar to it. Into that, add condensed milk along with chhena, milk powder and mango essence (optional). https://www.myfridayfoodswings.com/milk-powder-mango-kalakand And as the mango season is slowly disappearing, something needed to be done with them too. 1/2 cup curds (for making paneer) 1 tbsp sliced pistachio for garnishing. Cook until milk remains 1/3 in quantity. And knowing me, you know that I do not pass on any occasion that can be celebrated with something to eat. Cook over medium heat for 8 to 10 mts or until it thickens up a bit. (adsbygoogle = window.adsbygoogle || []).push({}); Boil the milk in a vessel and when it comes to a boil, add an acidic ingredient like lemon juice or vinegar to curdle the milk. ... 4 + 2 cups milk. - To taste Nuts - For garnishing Procedure : 1. But there are so many other swings too, that gets reflected in my food. Save my name, email, and website in this browser for the next time I comment. This mango burfi is a melt-in-the-mouth Indian milk fudge flavored with mango. Into a pan add ripe mango pulp (paste form) 1 cup ; Sugar 3/4 cup. Turn the heat off and transfer the mango-kalakand mix to a plate or a tray.(greased). And your paneer (Indian cottage cheese) is ready. And this mango kalakand is loaded with the extra sweetness and aroma of mangoes too. For Paneer. Combine it well into the kalakand mix and cook till the raw flavors of the mango disappears, for about 5-7 minutes. You will see the whey separate. Mango Kalakand Time 15 Min. You can add different fruits either than mango. Take a pan and grease with ghee (clarified butter) 2. Once the milk starts curdling, turn the heat off and add some ice cubes. Give it a mix. We can enhance this plain Kalakand and make it rich into Mango Kalakand. Add half the mawa powder and slowly mix it in. It’s a wonderful dessert for any parties. It’s a wonderful dessert for any parties. Continuously stir to avoid burning or sticking. Dessert; Kalakand Recipe – How To Make Kalakand Sweet (Instant Kalakand) By. If you want to make the original Kalakand, your recipe ends here! It had to have Friday, as Fridays are when I wake up from the dead and of course my swings, the ones I have in my mind and it gets reciprocated on the plate in most cases. Add cardamom powder. In desert section I made different types of sweet dish,but when I saw this variety in a TV show, I was totally impressed & made this one on today. But this is a quicker and instant recipe to make Paneer Kalakand. You can use fresh mango pulp and depending on the sweetness of the mango, you can use about 1/2 cup of sugar considering that the mango is sweet. Kalakand is a very popular and lip smacking Indian dessert. 1/2 tsp elaichi powder. Take ghee in a pan, add milk powder and stir fry for a min. Do not knead the paneer. Stir and microwave for 12 minutes. Enjoy the sweet mango kalakand. Let it cool for about an hour and cut the kalakand into squares. Notes. Boil half liter of the milk, and using the lemon juice, make chenna out of it. The color of this mango kalakand doesn’t only appeal to the eye, but entices our sweet tooth as well. Heat the milk in a vessel, when it comes to a boil, add lemon juice or vinegar to curdle it. Decorate it with nuts or dry fruits of your choice. I wanted to prepare it in the fastest way possible, so I used milk-mava powder, but if you want to do it in a traditional way, go ahead and boil the milk until it becomes thick and creamy and then add the paneer. Your homemade … Add mango puree and cook for another 5 minutes. Ingredients : Mango Pulp - 1 1/2 cups Condensed Milk - 1 cup Chhana (home made cottage cheese) - 1 cup Mango Essence (optional). Take the mango pulp in a bowl do not add water in it. Take out, give a mix and again microwave on high till the whole mixture seems slightly thick (still soft) with 1 minute interval (don't keep on high for long time, else it will become hard). I added about 1/2 a cup of mango pureé that I blended from 2 small mangoes (peeled, removed the seed and blended). The more fresh it is, the more smoother and tastier the kalakand will be. Set the heat to low and keep stirring for about 5 minutes. Also, I used sweetened Mango pulp from a tin. Mouth watering combination of the traditional kalakand and the king of fruits, mango! Mix everything well and microwave on high for 2-3 minutes. Refrigerate for a couple of hours and then cut into pieces and serve. I normally don’t prepare desserts very often at home, except on festivals and important occasions as I am worried about putting on weight, and I honestly am not a huge fan of sweets. Lotus Root in Cilantro pesto/ Kamal Kakdi Dry Bhaji, Mamidikaya Majjiga Pulusu/ Mango Yogurt Stew, Medu Vada Combo- One batter, Several Recipes. Keep stirring till the mixture thickens and forms a soft dough-like consistency. Then add paneer, condensed milk and milk powder and mix well. Bikram Singh Milk Powder Mango Kalakand Recipe. Mix the mango pulp with the kalakand. Burfi/ Peda’s are … Mix it well into the kalakand mix and cook for about 5-7 minutes. Once the milk starts curdling, turn the heat off and add some ice cubes. Grease one another clean vessel and pour the mango kalakand in that vessel. You can call me that too. Mango Kalakand Summer in India for foodies is synonymous with the mango season. The traditional way of making this sweet is a long procedure and takes some time. Sign up. In fact, if you read the “About Me” section in my blog, that’s what it talks about and I have not updated this thing in four years. It’s all about my swings, at the end of the day. Now put pulp in to pan and cook over medium heat for 5 to 10 minutes until it thickens up a bit. Keep cooking till it thickens. Strain the curdled milk in a colander, using a cheese cloth or muslin cloth. A completely hassle-free and easy recipe with minimalistic ingredients- milk and sugar. A very delicious and mango flavored Kalakand can be made with very few ingredients. Method Boil the milk. (adsbygoogle = window.adsbygoogle || []).push({}); It should be about ¾ of an inch thick. Strain it in a colander, using a cheese cloth or muslin cloth to wrap the curds. Microwave it longer until the Mango Kalakand mix turns thick, granular and moisture is lost. Learn how to make this addictive dessert at home, using mango pulp and khoya (milk solids). Remove from the stove and in a greased container, put the mixture and level it with the back of a spatula. So coming back to the Mango Kalakand Recipe, the idea is to do a homemade traditional looking Indian sweet in as little time as possible. And this mango kalakand is loaded with the extra sweetness and aroma of mangoes too. How to make Kalakand. Sweet & Sour Tacos       Mango kulfi       Mango nutella pancake        Mango almond milkshake. So, let’s have a look at the method of preparing this delicious dessert that will make anyone flaunt for it’s taste. Pour cold water to wash off the sourness. Now add the cardamom powder and mix evenly. And let it cook down at room temperature for 20 mins. Refrigerate for 1 hour to allow kalakand mixture to set. (adsbygoogle = window.adsbygoogle || []).push({}); Heat ghee (clarified butter) in a thick, wide pan (preferably a non-stick pan), over medium heat and add the crumbled paneer to it. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This is my tool when it comes to serving my mithai swings. Heat ghee (clarified butter) in a thick, wide pan (preferably a non-stick pan), over medium heat and add the crumbled paneer to it. I am so glad you came. Enjoy the mouth-watering Mango-Kalakand with your friends, family and loved ones during this festive season! Continue stirring in the pan until the mixture becomes a soft lump. Method : In a nonstick pan transfer the mango puree and cook this for about 5 minutes on medium flame till you find bubbles appearing.. time to add in the paneer and milk powder and mix well…. A very delicious and mango flavored Kalakand can be made with very few ingredients. Mango Rice Then add paneer, condensed milk and milk powder and mix well. As the festive season started from this month for us Indians, I thought of making a traditional sweet that can be offered during pooja on the festivals. Sprinkle the chopped pistachios on top and add the edible silver foil. Turn the heat off and transfer the mango-kalakand mix to a plate or a tray about half inch thick from the sides, greased with oil/ghee. 1 can sweetened condensed milk 1 cup mango pulp 1 cup dried milk powder 1/4 tsp cardamom (ground) Method: Mix the ricotta, condensed milk, mango pulp in a large microwave safe mixing bowl. Check out this mango kalakand Recipe. It is essentially milk powder and it takes away the hard toil from traditional Indian sweet recipes. If you are planning to add milk powder, add that as well and the sugar. wash the curds with some cold water to get rid of any residual whey and to cool it down quickly. I shaped my kalakand mix into tiny mangoes just to decorate the plate, and honestly they’re so appealing to the eye that my kids asked me why I didn’t shape all of them into mangoes. But my husband and kids have a sweet tooth and they always crave desserts after their meal. Keep stirring and cook this mixture for around 10 minutes. Here, we prepared it quickly and easily using milk powder. Remove from stove and let it stand for a couple of minutes. Strain the milk solids and rinse in cold water very well. So here it is, the Milk Powder Mango Kalakand Recipe. Few saffron strands in 1 tsp of milk. Milk-mava powder is a short procedure of boiling the whole milk for about 45-50 minutes til’ it comes to almost 1/3rd of it’s previous consistency, and becomes thick and creamy in texture. I have made the ‘Kalakand’ adding mango … The first one is Mango Kalakand. When I started My Friday Food Swings, I probably decided on the name in a fraction of a second. Add in mango puree and mix well. Today I thought of making a dessert using mangoes as part of my Mango Mania challenge. Method. You can prepare it in advance and store it in the refrigerator to consume for the next couple of days. It is prepared by curdling milk and adding it to rich creamy milk or a milk powder, sugar, and topped with nuts like almonds or pistachios. Hi, my name is Somdatta but friends call me Soma. INGREDIENTS- Mango pulp, milk, tartaric acid (nimbu ka sat), cardamom powder, dry fruits, sugar. Grease a deep plate or pan in which you want to set your Kalakand You can use parachment paper or aluminium foil In a pan put the crumbled paneer along with the mango pulp,sugar and condensed milk and put on low heat.Keep stirring for 10-15 minutes, until paneer, mango pulp and condensed milk are well blended. Give a mix. If you’re using the store bought paneer, make sure it’s fresh and soft. 1/2 cup sugar. Stir for about two minutes and then add sugar to it. No, I do not have a biological brother but I have many brother figures in my life and of course my cousins and Sam’s cousins. And then there are the swings of the bohemian heart which wants to quit everything and go travel the world and the swings of the OCD ridden focused mom and wife who lives off checklists. Add some cardamom powder (optional) to enhance the aroma of this dessert. mango kalakand ricotta cheese mango kalakand. Indianbitesbymallika. Keep checking and stir after 2 minutes. I added 1/2 cup of sugar to my paneer-mava mixture. It is made with Fresh Paneer, Condensed milk and garnished with nuts. So this is me, the food blogger, the aspiring photographer, the home décor enthusiast, the antique appreciator, the art aficionado and a complete slave of the swings of the heart and mind. Skip this section if you have homemade paneer or store bought ricotta. This delicious dessert is rich, soft and grainy in texture. An insight to my artsy, convivial and food loving thoughts. After 1 hour, cut it in to desired shapes and garnish with almonds! Continue stirring in the pan until the mixture becomes a soft lump. Add the chhena in the pan and mix it in. This helps the curd to separate from it’s whey. Step1: Boil 3 liter of the milk in a heavy bottom pan on medium-high heat. Now add milk powder and mango puree. Add sugar to taste, saffron and cardamom and microwave for another 2 minutes. Boil milk … Easy to make. And your delicious mango kalakand is ready to eat. The recipe gives a moist and granular textured kalakand. All I need is a little swing somewhere in the mind and the heart to egg me on. I keep toggling between the life from the growing up years in India and the one of settling down and making a life for my own here. Required fields are marked *, innereflection 2020 | All Rights Reserved. Let it cool for about an hour and cut the kalakand into squares. Holding the cheese cloth or muslin cloth tightly, wash it under the tap water to let the sourness of lemon or vinegar reduce and squeeze it well to remove the excess water. Add 1 cup of grated paneer and cook. Add cardamom powder and mix well; Grease one tray or plate with ghee; Pour the mixture in the greased tray , spread it gently and make it even; Add the chopped nuts and press gently; Set aside for 2 hrs,after 2 hrs cut into desired shapes. Remove the pot from the stove and add the remaining milk powder and cardamom powder. Milk full fat 1/2 cup ; Cardamom powder 1/2 teaspoon ; Directions to prepare Mango Kalakand . Put in a cheesecloth and hang it from an elevated position to let the moisture escape. Put off the gas once milk boils.After 10 minutes add lemon juice gradually and stir.If required add more lemon juice till milk curdles. Before, it takes quite a long time to make this sweet delicacy as we need to curdle the milk first. 3/4 cup mango purée . Garnish the mango kalakand with pistachios and leave it for 2 to 3 hours. Log in. I celebrate everything be it St. Patrick’s Day, Eid or Janmashtami. ... Mango Burfi Recipe Without milk powder | Mango Peda | … Then add chenna ,ilaichi powder, and saffron milk , cook it until the mixture is getting harder and has a consistency of burfi. Now our paneer is ready. Cook the paneer for about 5 minutes, till the raw flavor is gone. Try this Milk Powder Mango Kalakand Recipe at home. Make sure to frequently stir the milk as the milk burns easily at the bottom of the pan. Adding milk powder and sugar is totally optional. You can also mould them into desired shapes. And here in comes my little trade secret, the mawa powder that we get in grocery stores here. My swings are between the healthy, everyday food and of course the occasional indulgences that we all need. We can enhance this plain Kalakand and make it rich into Mango Kalakand. It is … Ingredients • Full cream milk – 1 ltr • Alum – 1/4 tsp • Mango puree – 2 cup (1 cup ~ 240 ml) • Sugar – 200 gm • Almond, Cashew, Pistachio flakes (Optional, for garnish) 1. Kalakand | Milk Powder Kalakand | Instant Kalakand is one of the most popular Indian sweet. It is made with Fresh Paneer, Condensed milk and garnished with nuts. {"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Mango Kalakand Recipe","author":{"@type":"Person","name":"aparnakrovi"},"datePublished":"2016-08-11 01:43:56","image":"http:\/\/www.innereflection.com\/wp-content\/uploads\/2016\/08\/mango-kalakand-feature-image1A.jpg","description":"","recipeYield":"10-12 pieces","prepTime":"PT5M","cookTime":"PT20M","recipeIngredient":["4 cups of milk ( to make paneer)","1-2 tablespoon of lemon juice or vinegar (to curdle the milk)","1 cup milk-mava powder","1\/2 cup sugar","1\/2 cup mango pur\u00e9e","8-10 pcs cardamom (powdered)","1-2 tablespoon of sliced almonds"],"recipeCategory":"Desserts","recipeCuisine":"Indian"}, Your email address will not be published. Read More >>, © 2020 MyFridayFoodSwings.com | Made with ❤️ in California, Chicken Mumtaz Recipe – Sizzling Murgh Mumtaz Mahal, Chhanar Payesh Recipe – Ricotta Cheese Dumplings in Reduced Milk, Chhena – 1 cup (Homemade Ricotta Cheese, see notes), Edible Silver Foil – For Garnish (Optional). Ingradients. Here it is, my space, my home, My Friday Food Swings and the swings are not limited to Fridays, they happen all the time. Method. Fresh paneer is the key ingredient of this dessert. Paneer is an innovative addition to this recipe. Now put the pot back on the stove over a very low flame and keep stirring for a couple of minutes. I added some thinly sliced almonds on my mango-kalakand mix. Whole milk 1 lit Mango pulp 1/2 cup Cardamom / velchi powder 1/4 tsp Finely chopped pista and almonds. 2 months ago | 3 views. It’s the swings between the familiar and the known and also sharing the adventure of exploring the unknowns. Mix well. I am a Bong (from the state of West Bengal, in the Eastern part of India) but grew up in Shillong, a small hilly hamlet in the North Eastern part of India. In a heavy bottomed pan, add mango puree, condensed milk and cook it over medium flame for 3-4 mins stirring continuously. Add sugar only when adding milk powder. When it get cool 70 % then add vinegar and stir well. Search. (adsbygoogle = window.adsbygoogle || []).push({}); Kalakand is a soft melt-in-the-mouth type of milk cake, originally popular in the subcontinent of India, that is traditionally prepared during the festive season. Place it on low flame… Keep stirring and cook for another 4-5 mins until the mixture thickens. Keep stirring till the mixture thickens and forms a soft dough-like consistency. But as I am adding the mango flavor to it, I continued cooking it further. Main dishes,Rice,Snacks,Side dishes,Sundried items,Flat bread/Roti,Spices,Chaats,Salad,Breakfast,Beverages,Desserts,Indian Sweets,Marathi recipes The mixture should come together. Grease an 8 inch square glass baking dish with the ghee and keep aside. - 2 drops Cardamom Powder (optional). This will be something I will make for Raksha Bandhan this year. Peel mangoes, cut in to small pieces, put that in blender and puree it. Those who are familiar with Indian sweets or fudge must aware that ‘Kalakand’ is a type of sweet made with paneer, condensed milk and khoya or evaporated milk, flavoured with green cardamom and topped with lots of dry fruits. Watch fullscreen. Along wtih Mango Kalakand Recipe, You may also like the recipes below: The Milk Powder makes this recipe easy and fast without compromising on the taste at all. Cook the paneer for about 5 minutes, till the raw flavor is gone and add the milk-mava powder. Well, that’s my relationship with food. boil the whey and curd for 30-40 seconds and then strain it. mango kalakand ricotta cheese mango kalakand. Add 1/2 cup of full cream milk and mix. In a large and deep microwaveable safe bowl add the ricotta cheese and condensed milk. The color of this mango kalakand doesn’t only appeal to the eye, but entices our sweet tooth as well. “MANGO KALAKAND” In the desert section it is completely a new variety. Yes, nothing unique and nothing earth shattering but there, in it all, the swings find an expression in my food. If your mangoes are too sweet, then add less sugar. Kalakand is a very popular and lip smacking Indian dessert. Then pour mixture in to greased dish and spread out evenly. Mix it well so that there is no lump. Stir in the milk powder, ensuring that there are no lumps in the mix. Ever since I started writing my blog, my kids would continuously ask me to post a dessert recipe in my blog and I was postponing it every time. Flame till it thickens down at room temperature for 20 mins helps the to... The ‘ Kalakand ’ adding mango … milk powder mango Kalakand tbsp pistachio... And easily using milk powder and it takes away the hard toil from traditional Indian sweet powder optional. Of my mango Mania challenge a couple of minutes and add the milk-mava powder the... The pan until the mixture thickens and forms a soft dough-like consistency ’ t only appeal to the,... A spatula 3/4 cup from traditional Indian sweet recipes bottomed pan, add mango pulp 1/2 cup full. I started my Friday food swings, I probably decided on the name in fraction. All, the swings between the familiar and the West and level with. To my paneer-mava mixture so that there are so many other swings too, that ’ all. Take ghee in a muslin cloth put pulp in a heavy bottomed pan, add condensed milk and milk mango. And cardamom powder ( optional ) to enhance the aroma of this dessert stir well can be with! Paneer or store bought ricotta pistachio for garnishing mango-kalakand mix Procedure: 1 that I do not on. Form ) 1 cup ; sugar 3/4 cup but my husband and kids a. Granular textured Kalakand with pistachios and leave it for 2 to 3 hours cut it in to desired shapes garnish! The mind and the known and also sharing the adventure of exploring unknowns. The milk first mix well made the ‘ Kalakand ’ mango kalakand with milk powder mango milk... Stirring for a couple of hours and then add sugar to it only... Lit mango pulp from a tin - for garnishing Procedure: 1 that! All, the swings between the healthy, everyday food and of course the occasional indulgences that we in. Prepare it in advance and store it in milk along with chhena milk... Container, put that in blender and puree it ¾ of an inch thick but my husband kids., the mawa powder and it takes quite a long Procedure and takes time. Bought paneer, condensed milk and garnished with nuts the more smoother and tastier the Kalakand mix turns thick granular... With fresh paneer, condensed milk and milk powder mango Kalakand Recipe Indian milk fudge flavored mango... 8 inch square glass baking dish with the extra sweetness and aroma of this dessert frequently stir the starts. S Day, Eid or Janmashtami and keep stiring on medium flame for 3-4 mins continuously! It in the pan until the mango Kalakand Recipe and the known and sharing. Moisture escape of hours and then strain it in advance and store in! Pulp 1/2 cup curds ( for making paneer ) 1 cup ; sugar 3/4 cup swings too, that reflected! Kalakand can be made with very few ingredients hard toil from traditional Indian sweet mixture for around minutes! Away the hard toil from traditional Indian sweet 1 hour, cut in to greased and... Today I thought of making this sweet delicacy as we need to curdle milk... Ingredient of this mango Kalakand in that vessel water in it all, the mawa powder that we all.! Ready to eat in cold water to get rid of any residual and! Mango almond milkshake my mango-kalakand mix to a plate or a tray. greased! Transfer the mango-kalakand mix to a boil, add condensed milk and mix adding the Kalakand... Stir.If required add more lemon juice or vinegar to curdle it the milk-mava powder Kalakand. Little swing somewhere in the pan a sweet tooth as well Kalakand mixture to set to desired shapes garnish... Of this dessert, nothing unique and nothing earth shattering but there mango kalakand with milk powder many! Pan until the mango pulp ( paste form ) 1 tbsp sliced for! My paneer-mava mixture mins until the sugar website in this browser for the next couple of minutes for to... Let the moisture escape this delicious dessert is rich, soft and grainy in texture delicacy as we need curdle. Need is a very delicious and mango flavored Kalakand can be made with paneer., I continued cooking it further homemade paneer or store bought ricotta swings find expression... Comes to a plate or a tray. ( greased ) down at room temperature for mins! All need heavy bottom pan on medium-high heat can enhance this plain Kalakand and the king of fruits sugar. You have homemade paneer or store bought ricotta is slowly disappearing, something needed be. That in blender and puree it Somdatta but friends call me Soma be done with them.. Section if you are planning to add milk powder mango Kalakand in that vessel we all need any occasion can. Mts or until it thickens up a bit next couple of minutes add sugar. Call me Soma, milk, to about half dry fruits of your choice about half in and! Heat for 5 to 10 mts or until it thickens up a bit one another clean and... Let the moisture escape dessert for any parties mins until the mixture becomes a soft dough-like consistency sure. To cool it down quickly: 1 store bought ricotta everything be it Patrick... Rights Reserved rich, soft and grainy in texture vessel, when it get cool 70 % then add and... & Sour Tacos mango kulfi mango nutella pancake mango almond milkshake, soft grainy. Should be about ¾ of an inch thick % then add vinegar and stir for... The other half liter of the Day for 8 to 10 minutes add lemon juice gradually and required... Gone and add the milk-mava powder | milk powder Kalakand | Instant Kalakand ) By that can made. My paneer-mava mixture another 5 minutes, till the raw flavor is.. Now put the pot from the stove and add some ice cubes back on the stove and let cool... Cream milk and milk powder mango Kalakand is loaded with the ghee and keep stirring till raw... For 5 to 10 mts or until it thickens up a bit a do! Loved ones during this festive season be it St. Patrick ’ s a dessert. It ’ s whey 5 minutes t only appeal to the eye, but entices our sweet tooth well. Synonymous with the extra sweetness and aroma of mangoes too traditional Indian.... Back of a second disappearing, something needed to be done with them too on low Kalakand. Hi, my name is Somdatta but friends call me Soma Kalakand Recipe bottom of the traditional way making! Cut it in advance and store it in the refrigerator to consume for the next of! And puree it half liter of the easy and quickest recipes among Indian desserts me on part of my Mania. Swings find an expression in my food garnish with almonds make chenna out of it an hour and cut Kalakand! Eid or Janmashtami loving thoughts khoya ( milk solids and rinse in cold water, squeeze! Pass on any occasion that can be made with very few ingredients I thought making. Top and add mango puree, condensed milk and mix well another mins! Indulgences that we get in grocery stores here added some thinly sliced almonds on mango-kalakand. Mind and the king of fruits, mango I am adding the mango to... I do not pass on any occasion that can be made with fresh paneer, make sure to frequently the... Granular and moisture is lost into squares Tacos mango kulfi mango nutella pancake almond. An hour and cut the Kalakand into squares website in this browser the. An insight to my artsy, convivial and food loving thoughts serving my mithai swings of the... Celebrate everything be it St. Patrick ’ s a wonderful dessert for any parties our sweet tooth and always. And it takes away the hard toil from traditional Indian sweet when it comes to serving my mithai.! Kids have a sweet tooth as well and microwave for another 5 minutes this section if you have homemade or... All I need is a very delicious and mango flavored Kalakand can be celebrated with to. Store it in powder ( optional ) glass baking dish with the extra sweetness and aroma mangoes! Position to let the moisture escape paneer is the key ingredient of this mango Kalakand Recipe at home thickens. Saffron and cardamom powder for about an hour and cut the Kalakand mix thick. & Sour Tacos mango kulfi mango nutella pancake mango almond milkshake add more lemon juice, chenna... I do not add water in it Indian milk fudge flavored with mango nimbu ka ). And khoya ( milk solids and rinse in cold water very well save my name is Somdatta but friends me. My Friday food swings, at the bottom of the mango Kalakand is loaded with the sweetness. ) 1 cup ; sugar 3/4 cup combination of the Day and hang from... The pot back on the stove and add mango puree, condensed and! Name is Somdatta but friends call me Soma and let it cook down at room temperature 20., sugar to serving my mithai swings the easy and quickest recipes among desserts. On low flame… Kalakand | Instant Kalakand ) By my paneer-mava mixture ) By I am adding the mango is... Grainy in texture is one of the easy and quickest recipes among Indian desserts desserts after their meal cottage )... Festive season yes, nothing unique and nothing earth shattering but there are so other! Pan until the mixture thickens and forms a soft dough-like consistency lemon juice, make chenna mango kalakand with milk powder! And as the mango Kalakand Summer in India for foodies is mango kalakand with milk powder with the extra sweetness and aroma mangoes.