Mango Kalakand / Easy Mango Kalakand Recipe
The Mango Kalakand is a delicious and flavorful twist on the traditional Kalakand. The dessert is made with fresh mango pulp and has an excellent summary and refreshing taste!
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Ingredients
For Chhena
- 2 liters 8 cups full-fat or whole milk
- 3-4 tablespoon white vinegar
For Mango Kalakand
- 2 cups of prepared chhena
- 1 cup condensed milk (or to taste)
- 1 cup mango pulp
- A generous pinch of ground cardamom
- 2 teaspoon chopped pistachios for garnishing
Instructions
Making The Chhena
- Bring 2 liters of milk to boil in a thick-bottomed pan, stirring frequently.
- Once the milk starts boiling, turn off the heat and add white vinegar, one tablespoon at a time, stirring gently.
- Soon, the milk will start curdling, and the greenish whey and milk solids will be separated. Milk solids are what we call chhena.
- Pour the curdled milk into a colander lined with muslin cloth and collect the chhena. Rinse the chhena well with fresh, cold water to remove the taste and smell of vinegar.
- Rinsing is an essential step; you can taste chhena to ensure it does not taste like vinegar.
- Bring the ends of the clothes together and gently squeeze the water out of the chhena. Remember not to squeeze too much, as the chhena should be moist, not dry.
- Set aside the chhena tied in a muslin cloth for 10 minutes. After 10 minutes, remove the chhena from the cloth and crumble it gently to loosen up big clumps.
Making The Mango Kalakand
- Grease a baking pan or glass container with butter or ghee and line it with parchment paper. Keep the parchment paper edges bigger than the pan so it is easy to pull Kalakand out of the container. Set aside.
- Add the chhena, condensed milk, and mango pulp to a thick-bottomed nonstick pan. Mix well and cook on low to medium heat, stirring continuously.
- Cook the mango kalakand mixture until it becomes thick, like a big lump, and stops sticking to the sides of the pan. It will take about anywhere between 20-30 minutes, depending on the heat's intensity and the pan's thickness.
- Once you get the right consistency, turn off the heat and add cardamom powder. Mix well.
- Transfer the mixture to a prepared pan and spread it evenly with a spatula. Press the mixture down with the spatula. Smooth the top and garnish with chopped pistachios.
- Allow the mango kalakand to chill in the fridge for at least 4 hours. Once it is set, cut it into the desired shape and size.
Serving and Storing Suggestions
- Serve chilled Mango Kalakand immediately, or store it in an airtight container in the fridge until serving time.
- Kalakand is a milk-based sweet that will not stay at room temperature. So, keep the leftovers tightly covered in the fridge for up to 5 days.
Notes
- Milk: Use whole or full-fat milk to make the chhena for a creamier and richer Mango Kalakand. Using low-fat chhena will turn into a chewy and unpleasant Kalakand. However, if you have only low-fat milk, you can replace half a cup with cream to make chhena.
- Vinegar: You can also use lemon juice instead of white vinegar. However, strain the juice before adding it to the milk.
- Chhena: Rinse the chhena properly to remove the vinegar taste and smell. After rinsing the chhena, squeeze it to remove water, but remember the chhena should be moist for soft and juicy Kalakand. So do not squeeze too much so that the chhena becomes dry.
- Condensed Milk: Adjust the amount of condensed milk to your taste. If mango pulp is very sweet, you may need less condensed milk. After mixing chhena, condensed milk, and mango pulp, taste the mixture and add more condensed milk if required.
- Serving: We like chilled Mango Kalakand. But if you prefer warm, you can serve it loose and warm in a serving bowl.
Nutrition (Approximate Values)
Calories : 157kcalCarbohydrates : 14gProtein : 6gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 1gCholesterol : 25mgSodium : 35mgPotassium : 72mgFiber : 1gSugar : 14gVitamin A : 406IUVitamin C : 3mgCalcium : 191mgIron : 2mg
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