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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