Mango Kalakand
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About Mango Kalakand
Kalakand is a beloved Indian sweet from Alwar, Rajasthan, traditionally made with solidified, sweetened milk and paneer. While the classic process is time-intensive, modern recipes offer quick and easy ways to enjoy this rich milk cake at home. My Mango Kalakand is a delightful fusion, bringing together the creamy goodness of paneer with the vibrant flavor of fresh Alphonso mangoes.
This innovative twist on authentic Kalakand was inspired by my family's love for mangoes during the peak of mango season. The combination of mango and paneer creates a super yummy and surprisingly wholesome dessert that's perfect for festive occasions. Try this Mango Kalakand for Rakshabandhan and surprise your loved ones with a unique, homemade treat. Happy Rakshabandhan! #Rakshabandhan #mangokalakand
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Recipe Time & More
Ingredients
- 1 cup Milk (or)
- 3/4 cup cottage cheese (Paneer, fresh i used homemade fresh)
- 1 cup Mango Puree (or mango, or puree thick you use store bought thick mango puree)
- 1/2 can Condensed Milk (or or adjust as per sweetness you want)
- 1/2 tsp Alum. It Is Fitkari In Local Language Powder (alum it is fitkari in local language)
- 11 Almonds (soaked blanch and sliced)
- 11 Pistachios (soaked blanch and sliced)
- 1 pinch Saffron Strands (or milk soaked in milk)
- 1 tsp Cardamom Powder (Elaichi)
For Garnish
- Silver Vark
- Almonds (sliced)
- Pistachios (sliced)
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Instructions
- First soak saffron in milk and keep it aside. Soaked blanch and sliced almonds and pistachios. In a pan add milk. Let it boil add alum powder and when it starts curdling add fresh grated paneer/ chena. Mix well.
- Add mango puree, condensed milk and saffron milk. Mix all together. Keep stirring. Add cardamom powder, sliced almonds, sliced pistachios.
- Keep stirring on low medium flame till mixture leaves sides of pan and become dough like consistency. If sweetness is less than add sugar or condensed milk little more. Mix well keep stirring
- When mixture leaves sides of pan and become dough like consistency switch off the flame and let it cool. In Grease square pan pour this Kalakand mixture and spread it well with spatula.
- Garnish it with silver vark and sliced pistachios and almonds..let it cool in room temperature or keep it in fridge to set. Cut it in your desire shape. Serve your yummy Mango Kalakand. Enjoy this Rakshabandhan with this yummy recipe.
Recipe Notes
Additional Tips
- For an extra burst of flavor and color, fold in a few finely chopped pieces of ripe Alphonso mango along with the puree—this adds a pleasant textural contrast and intensifies the mango taste.
- If you prefer a firmer kalakand, allow the mixture to cook for a few extra minutes until it begins to leave the sides of the pan, and cool it completely before slicing for clean edges.
- Lightly toast the almonds and pistachios before garnishing; this enhances their crunch and brings out a fragrant nuttiness that pairs beautifully with the mango and paneer.
- To make a vegan version, substitute paneer with firm, unsweetened tofu and use coconut condensed milk for a tropical twist—this maintains the creamy texture while ensuring the dessert is dairy-free.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 1424kcal | Carbohydrates: 64g | Protein: 55g | Fat: 115g | Polyunsaturated Fat: 34.5g | Monounsaturated Fat: 69g | Cholesterol: 2mg | Fiber: 26g | Sugar: 19g
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Shikha Gupta
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This looks so inviting! Thank you.
I’m excited to try this recipe!
This looks divine! Can’t wait to make it.
just love it.
Awesome 🙂