Mango Kalakand

 

Kalakand is basically a soft sweet milk fudge also known as milk cake. They are normally made with milk solids (mawa ) and condensed milk. It is flavored with the king of spices  i.e. with cardamom.  Kalakand is originated from North Eastern part of India. Making kalakand in traditional way is very elaborate process. But nowadays people giving less effort , spent less time, still they are able to get same, greater taste.

 

 

Like all other fellow Indian I have also a sweet tooth. I always buy sweets  from local mithai shop , there are tons of option for traditional sweets, but I like the kalakand most. It brings back to my childhood memories. I was so fond of sweets and my father used to bring kalakand in every alternative days. I love the pale whitish coloured, soft  and grainy textured kalakand .

 

 

Kalakand is a popular dessert and famous all over the India. They are just perfect to celebrate Janmastami,  Ganesh Panchmi and Deewali. These are available in every mithai shop .nowadays  I am making everything at home. Not only for the hygienic purpose but to use 100 % natural ingredients and to ignore artificial colour and flavor.

 

 

Any fruit pulp can be added to the basic kalakand recipe and tons of flavored kalakand recipes can be made. Here I have added mango puree to the basic kalakand recipe to make mango kalakand.i am also sharing a very quick alternative method to making kalakand , I am using ricotta cheese and condensed milk to prepare homemade mango kalakand. If you want you can make condensed milk at home, click here for the recipe.

INGREDIENTS ::

  • Fresh chenna – 1 & ½ cup
  • Condensed milk – ½ cup
  • Mango pulp – ½ cup + 2tbsp
  • Skimmed Milk powder – 3 tbsp
  • Cardamom powder – 3 no (crushed)
  • Few chopped nuts – for garnishing

METHOD OF PREPARATION ::

  • Mash the chenna ( ricotta cheese ) coarsely and keep aside.
  • In a thick bottom  pan take mango pulp and cook for 1 – 2 minutes by stirring continuously.
  • Add condensed milk, milk powder to the mango pulp, once they mix well add crumbled chenna and cardamom powder.
  • Keep stirring in low medium heat for at least 8-10 minutes till the mixture becomes thick and leaving sides of the pan.
  • Remove from heat and spread this mixture onto a greased tin / plate.
  • Sprinkle nuts on top and cool it.
  • You also can refrigerate it for 1-2 hour.
  • Take it out and cut into squares.

TIPS :

  1. Instead of skimmed milk powder normal milk powder can be used,
  2. I use fresh mango puree, tinned mango puree can be used.
  3. store brought paneer can be used indstead of fresh ricotta cheese.