Mango Kalakand
This Mango Kalakand is gooey & flavorful that just melts in your mouth the moment you bite into it. This very few ingredient recipe of Mango Kalakand is super quick and easy-to-make.
Ever since I started writing my blog, my family members would continuously ask me to post Mango dessert recipes in my blog and I was postponing it every time. As Mango season is almost ended and to preserve the taste of Mangoes on your taste buds for entire year, here I am, with my new Mango invention – Mango Kalakand. A completely hassle-free and easy recipe with minimalistic ingredients – Paneer, Mango, Milkmaid, Saffron and Nuts. Honestly, I am not a huge fan of sweets but My family members have sweet tooth. And the color of this Mango Kalakand doesn’t only appeal to the eye, but entices their sweet tooth as well.
Sweet Cravings
Actually, Sweet cravings are hard to suppress. My family’s sweet tooth will settle for nothing but a melt-in-the-mouth type of dessert with sweetness overload. You may also come across those dreadful times when you itch for something sweet specially after lunch or dinner or in free time or in mid nights but can’t find anything at home. What if I tell you that you can make a delicious mango dessert at home in a jiffy? And not just ordinary Mango Dessert, but it’s a new version of Mango dessert and Kalakand you can say. This Mango Kalakand is gooey, flavorful sweet treat that just melts in your mouth the moment you bite into it. This very few ingredient recipe of Mango Kalakand is super quick and easy-to-make.
My sweet invention with Mango and Kalakand
This Mango kalakand recipe takes an ordinary Kalakand recipe to a new level altogether. Two layers of deliciousness that comes together in minutes. The secret of this quick and easy Mango kalakand recipe is using Paneer, Milkmaid, Mango, Corn flour, Saffron and the cooking and Presentation Style. Adding layer of Mango glaze just makes it better or I should say the best!
Kalakand vs Mango Kalakand
- Kalakand is a very popular Indian dessert made with Paneer, Milk and Sugar and infused with Cardamom and topped with nuts for extra richness. Traditional way of making Kalakand is quiet time consuming.
- Mango Kalakand is a modern take on the classic recipe of Kalakand. This Mango Kalakand saving you from eating those plain and boring Kalakand. Variation in ingredients to make it more attractive and tastier. It’s an instant and easier version with a fruity twist. Addition of Mango and Saffron makes it all the more tempting.
How does Mango Kalakand Look and Taste?
Mango Kalakand has two layers of deliciousness that comes together in minutes.
This Mango Kalakand is gooey and it has grainy and moist texture at bottom because of Paneer, Milkmaid and Milk powder.
The top layer is more attractive and colorful because of Saffron and Mango. It has transparent and gooey texture because of Corn flour. And chopped Mangoes and Pistachio Flakes give crunchiness to the top layer. I bet you can’t eat just one bite.
There is a Balanced Sweetness in both the layers.
Watch How to Make Mango Kalakand: Video Tutorial
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Best Mango Dessert - A treat For Mango Lovers
Mango Kalakand - A Healthy Sweet Treat
Mango Kalakand has the goodness of Paneer (Cottage Cheese) and Mango with some Nuts. Apart from its Milky and Mango flavors, Paneer (Cottage Cheese) and Mango possesses many health-promoting properties too. Paneer (Cottage Cheese) is highly rich in proteins and also contains Calcium and Magnesium, which makes it a great food for bones, muscles and dental health. And Mango is a king of Fruits which also has many health benefits. Mango Kalakand carrying a copious amount of Paneer, starts mouth melting when you chew it and spurts in a wealth of nutrients from Paneer (Cottage Cheese), Mango, Saffron (Kesar) and also nuts like Pistachios.
How long will Mango Kalakand last?
Mango Kalakand will last about 5 days in a refrigerator if store in an air tight container. You can serve it chill also. And if you do not prefer to serve chilled, you can leave it out for 15-20 mins before serving. It comes down to room temperature.
Can I use store-bought Paneer?
Yes, definitely you can use. But I Always prefer fresh homemade Paneer for best result.
If you want to make Homemade paneer – Simply boil 1 kg milk and turn off the gas and then curdle it with lemon juice or yogurt. Rinse it well. Drain the whey for 1 hour and then use.
Tips to make perfect Mango Kalakand
- Highly suggest to use heavy bottom pan or kadahi.
- While making bottom layer make sure the flame should be low and stirring continuously until the mixture comes together and leaves the sides of the pan. Don’t overcook else Bottom layer (Kalakand) will turn dry.
- While making Top layer again make sure that first you have to mix Water and Corn flour and then turn on the gas. Stir the mixture continuously until it has desired thickness.
- Turn of the flame and then only add chopped Mangoes.
- Set both layers evenly in ring mold and keep it in refrigerator for better result.
- Once the Both layers of Mango Kalakand has set in, unmold the ring slowly.
- You can use any fruit instead of Mango.
Just Remember – Making Perfect Mango Kalakand at home takes some practice and patience. Also just follow our tips and do few tries, and you’ll be making them like a pro!
Mango Kalakand Recipe
Mango Kalakand is a modern take on the classic recipe of famous Indian Dessert kalakand. It has two layers of deliciousness that comes together in minutes. Adding layer of mango glaze just makes it better or I should say the best!
[cooked-sharing]
Take Paneer (Cottage Cheese) and grate it for smooth texture. You can use ready made store bought Paneer as well but I prefer using fresh homemade paneer.
Now take a heavy bottom pan on medium-low heat, add grated paneer and saute it just for 1 min.
Add Milkmaid (Sweet condensed milk) and Milk Powder.
Mix everything together and then turns the heat to low and keep stirring the mixture continuously.
Add Mango jam in it and mix properly. The mixture will start to get really thick now.
After around 5-7 minutes of stirring the mixture on low heat, it will leave the sides of the pan. That’s when it’s done. Don’t overcook else kalakand will turn dry.
Remove pan from heat at this point. Transfer the mixture into a greased ring mold.
Use a spatula or back of a glass/katori to press it well into the ring mold.
Keep it aside or in refrigerator for 30 mins so that it sets properly.
Take a heavy bottom pan, add water and corn flour and mix both with a spatula and then turn on the flame.
Now add saffron (Kesar), Sugar, Mango Jam in it.
Mix everything together and keep stirring the mixture continuously or it will stick to the bottom of your vessel.
After around 5 minutes of stirring the mixture on low heat, it will become thick (look the exact consistency in the video tutorial of Mango Kalakand). That’s when it’s done. Don’t overcook else the glaze become too thick.
Turn off the gas and add chopped mangoes in it and mix properly.
Transfer the mixture over the settled Bottom layer (kalakand) into the greased ring mold. Use a spatula or spoon and spread evenly.
Garnish it with some Pistachio flakes.
Keep this ring mold in the refrigerator for another 30 mins so both the layers of Mango Kalakand set perfectly.
After 30 mins Once both the layers of Mango kalakand has set in, unmold the ring slowly.
And Voila!! Mango Kalakand is ready.
Ingredients
Directions
Take Paneer (Cottage Cheese) and grate it for smooth texture. You can use ready made store bought Paneer as well but I prefer using fresh homemade paneer.
Now take a heavy bottom pan on medium-low heat, add grated paneer and saute it just for 1 min.
Add Milkmaid (Sweet condensed milk) and Milk Powder.
Mix everything together and then turns the heat to low and keep stirring the mixture continuously.
Add Mango jam in it and mix properly. The mixture will start to get really thick now.
After around 5-7 minutes of stirring the mixture on low heat, it will leave the sides of the pan. That’s when it’s done. Don’t overcook else kalakand will turn dry.
Remove pan from heat at this point. Transfer the mixture into a greased ring mold.
Use a spatula or back of a glass/katori to press it well into the ring mold.
Keep it aside or in refrigerator for 30 mins so that it sets properly.
Take a heavy bottom pan, add water and corn flour and mix both with a spatula and then turn on the flame.
Now add saffron (Kesar), Sugar, Mango Jam in it.
Mix everything together and keep stirring the mixture continuously or it will stick to the bottom of your vessel.
After around 5 minutes of stirring the mixture on low heat, it will become thick (look the exact consistency in the video tutorial of Mango Kalakand). That’s when it’s done. Don’t overcook else the glaze become too thick.
Turn off the gas and add chopped mangoes in it and mix properly.
Transfer the mixture over the settled Bottom layer (kalakand) into the greased ring mold. Use a spatula or spoon and spread evenly.
Garnish it with some Pistachio flakes.
Keep this ring mold in the refrigerator for another 30 mins so both the layers of Mango Kalakand set perfectly.
After 30 mins Once both the layers of Mango kalakand has set in, unmold the ring slowly.
And Voila!! Mango Kalakand is ready.
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