Recipe: Yummy Mango Kalakand

Recipe: Yummy Mango Kalakand Delicious, fresh and tasty.

Mango Kalakand. Kalakand is a very popular Indian dessert made with Fresh Paneer, Condensed milk and garnished with nuts. We can enhance this plain kalakand by adding Mango puree and make it rich into Mango Kalakand. A very delicious mango flavoured Kalakand.

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.

You can have Mango Kalakand using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mango Kalakand

1. Prepare 1 cup of mango pulp (I used Alphonso variety).

2. Prepare 200 gms of paneer (I used Amul Paneer), crumbled.

3. Prepare 1/3 cup of milk powder.

4. You need 1/4 cup of sugar or to taste.

5. It’s 1/4 tsp of cardamom powder.

6. Prepare 1 tbsp. of ghee.

7. It’s pinch of salt.

8. Prepare 1/4 cup of milk.

9. You need 1 tsp of kewra water.

10. It’s 1 tsp of chopped almonds.

11. It’s 1 tsp of chopped pistachios.

12. You need few of dry rose petals.

King of fruits mango can be used to make numerous dishes and one of them is mango kalakand.

Mango kalakand is very delicious and can be prepared and served in any festival.

Kalakand burfi flavor can be enhanced by adding flavors like mango, and other fruit purees.

I love to prepare this sweet during Navratri for the Prasad as it is easy to make. #MangoRecipes #MangoKalakand Kalakand is very famous and yummy sweet in India.

Mango Kalakand step by step

1. In a non-stick pan, add the mango pulp, paneer, sugar, salt, milk powder and milk.

2. Mix everything well and simmer on a low flame. Keep stirring continuously till it is half reduced..

3. Add the ghee, cardamom powder and kewra water. Continue to stir till it turns into a thick mass and starts to leave the sides of the pan..

4. Transfer to a greased plate..

5. Garnish with the chopped pistachios, almonds and dry rose petals. Allow it to cool and refrigerate for some time. Cut as desired and enjoy..

6. Serve chilled or at room temperature..

On festivals or special occasions I cook it at home.

This time I gave it some fusion touch and made it in mango puree.

Introduction: A s mango season is round the corner with the availabilty of fresh mangoes all over, its a perfect time to jazz up something with it.

What if you make something juicy, lucious real quick.

Mango pulp is added to the kalakand to enhance the flavor of the kalakand and this gives a twist to the traditional kalakand.