Mango Kalakand Recipe

A twist to the traditional Indian desert these mango kalakand makes a delicious dessert. Make these and serve to gets for your next festivities.

Neha paliwal On Tuesday, 12 July 2016 00:35

182 ratings.

Kalakand is a Rajasthani recipe and this Mango Kalakand recipe comes with added yumminess of ripe mangoes. This is an easy and quick recipe version of kalakand. This mango kalakand recipe is made with mangoes and solidified condensed milk, cottage cheese and flavored with cardamom and garnished with dry coconut strands. This Indian sweet recipe with mangoes can be had for a dessert after a sumptuous lunch or dinner.

Serve Mango Kalakand as a dessert with your part meal of Paneer Pulao With Green Peas, Cauliflower and Vegetable Curry and Tomato Onion Cucumber Raita.

Here are a few more Indian sweet recipes

Cuisine: North Indian Recipes

Course: Dessert

Diet: Vegetarian

Equipments Used: Kadai (Wok) / Heavy Bottomed Pan

Prep in

10 M

Cooks in

190 M

Total in

200 M

Makes:

4 Servings

Ingredients

2 Mango (Ripe) , deseeded and peeled
175 grams Paneer (Homemade Cottage Cheese) , crumbled
400 grams Condensed Milk , sweetened
3 Cardamom (Elaichi) Pods/Seeds , crushed
1 tablespoon Fresh coconut , strands for garnishing

How to make Mango Kalakand Recipe

To begin making Mango Kalakand recipe, peel the mango, extract the pulp from both the mangoes and discard the seeds.
Take a wok/kadai add mango pulp in it and heat on medium flame.
Stir it for 5 to 6 minutes till mango pulp is cooked.
Now add sweetened condensed milk to it and mix well.
Now add crumbled cottage cheese in the mixture.
Stir the mix slowly and well for 10 to 15 minutes. When you will find the mixture starts getting little dry and got mixed up properly, switch off the flame. Let it cool for 5 minutes.
Now take a greased tray, flat plate or a tray lined with butter paper and pour the mixture in the tray.
Pat it down with a flat spatula or spoon to free the mango kalakand from being bubbly with air bubbles.
Then take green cardamoms, crush it and sprinkle in on the kalakand.
Again with a flat spoon press it gently.
Keep Mango Kalakand in the fridge after bringing it down to room temperature, for 2 to 3 hours to get it set.
Take it out and cut Mango kalakand into your desired shapes and sprinkle with dried coconut strands to garnish.
Serve Mango Kalakand as a dessert with your part meal of Paneer Pulao With Green Peas, Cauliflower and Vegetable Curry and Tomato Onion Cucumber Raita.