Mango Kalakand Recipe
A vegetarian North Indian Recipes recipe with mango (ripe) - deseeded and peeled, paneer (homemade cottage cheese) - crumbled, condensed milk - sweetened. Ready in 3h 20m, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
15 steps- 1
To begin making Mango Kalakand recipe, peel the mango, extract the pulp from both the mangoes and discard the seeds
mango (ripe) - deseeded and peeled(2) - 2
Take a wok/kadai add mango pulp in it and heat on medium flame
mango (ripe) - deseeded and peeled(2) - 3
Stir it for 5 to 6 minutes till mango pulp is cooked
mango (ripe) - deseeded and peeled(2) - 4
Now add sweetened condensed milk to it and mix well
condensed milk - sweetened(400 grams) - 5
Now add crumbled cottage cheese in the mixture
paneer (homemade cottage cheese) - crumbled(175 grams) - 6
Stir the mix slowly and well for 10 to 15 minutes
- 7
When you will find the mixture starts getting little dry and got mixed up properly, switch off the flame
- 8
Let it cool for 5 minutes
- 9
Now take a greased tray, flat plate or a tray lined with butter paper and pour the mixture in the tray
- 10
Pat it down with a flat spatula or spoon to free the mango kalakand from being bubbly with air bubbles
mango (ripe) - deseeded and peeled(2) - 11
Then take green cardamoms, crush it and sprinkle in on the kalakand
cardamom (elaichi) pods/seeds - crushed(3) - 12
Again with a flat spoon press it gently
- 13
Keep Mango Kalakand in the fridge after bringing it down to room temperature, for 2 to 3 hours to get it set
mango (ripe) - deseeded and peeled(2) - 14
Take it out and cut Mango kalakand into your desired shapes and sprinkle with dried coconut strands to garnish
mango (ripe) - deseeded and peeled(2)fresh coconut - strands for garnishing(1 tablespoon) - 15
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
mango (ripe) - deseeded and peeled(2)paneer (homemade cottage cheese) - crumbled(175 grams)
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Mango Kalakand Recipe
A vegetarian North Indian Recipes recipe with mango (ripe) - deseeded and peeled, paneer (homemade cottage cheese) - crumbled, condensed milk - sweetened. Ready in 3h 20m, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
15 steps- 1
To begin making Mango Kalakand recipe, peel the mango, extract the pulp from both the mangoes and discard the seeds
mango (ripe) - deseeded and peeled(2) - 2
Take a wok/kadai add mango pulp in it and heat on medium flame
mango (ripe) - deseeded and peeled(2) - 3
Stir it for 5 to 6 minutes till mango pulp is cooked
mango (ripe) - deseeded and peeled(2) - 4
Now add sweetened condensed milk to it and mix well
condensed milk - sweetened(400 grams) - 5
Now add crumbled cottage cheese in the mixture
paneer (homemade cottage cheese) - crumbled(175 grams) - 6
Stir the mix slowly and well for 10 to 15 minutes
- 7
When you will find the mixture starts getting little dry and got mixed up properly, switch off the flame
- 8
Let it cool for 5 minutes
- 9
Now take a greased tray, flat plate or a tray lined with butter paper and pour the mixture in the tray
- 10
Pat it down with a flat spatula or spoon to free the mango kalakand from being bubbly with air bubbles
mango (ripe) - deseeded and peeled(2) - 11
Then take green cardamoms, crush it and sprinkle in on the kalakand
cardamom (elaichi) pods/seeds - crushed(3) - 12
Again with a flat spoon press it gently
- 13
Keep Mango Kalakand in the fridge after bringing it down to room temperature, for 2 to 3 hours to get it set
mango (ripe) - deseeded and peeled(2) - 14
Take it out and cut Mango kalakand into your desired shapes and sprinkle with dried coconut strands to garnish
mango (ripe) - deseeded and peeled(2)fresh coconut - strands for garnishing(1 tablespoon) - 15
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
mango (ripe) - deseeded and peeled(2)paneer (homemade cottage cheese) - crumbled(175 grams)
Rate this recipe
