Quick & Easy Mango Paneer Kalakand: A Refreshing Indian Dessert
3 hours 50 minutes
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About Quick & Easy Mango Paneer Kalakand: A Refreshing Indian Dessert
Craving a taste of India that's both quick and decadent? This Mango Paneer Kalakand is a vibrant twist on a classic, offering a melt-in-your-mouth experience you won't soon forget.Imagine the luscious creaminess of paneer mingling with the sweet, tropical burst of mango. This simplified recipe delivers that perfect balance, making it an irresistible treat for any occasion.Whether it's a weekend brunch, a festive potluck, or simply a sweet escape, this delightful Kalakand is sure to impress. Prepare to be swept away by its exquisite flavors!
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Recipe Time & More
Prep20 minutes
Cook3 hours 30 minutes
Total3 hours 50 minutes
Ingredients
For the Kalakand
- 2 cup Mango Pulp from about 2 ripe mangoes
- 175 gm Cottage Cheese crumbled
- 1 can (14 oz) Sweetened Milk adjust to taste, condensed
- 3-4 Cardamom crushed, green pods
For Garnishing (Optional)
- 2 tbsp Desiccated Coconut or shredded coconut
Instructions
- In a wok or large skillet, combine the mango pulp and sweetened condensed milk over medium heat.
- Cook for 5-6 minutes, stirring constantly, until the mixture slightly thickens. This helps to concentrate the mango flavor and begin the caramelization process.
- Add the crumbled paneer to the mango mixture and stir continuously for 10-15 minutes.
- Continue cooking and stirring until the mixture thickens further and starts to pull away from the sides of the pan. This indicates that the kalakand is reaching the desired consistency.
- Remove the pan from the heat and stir in the crushed cardamom pods. Allow the mixture to cool slightly for about 5 minutes.
- Lightly grease a tray or flat plate with a little oil or ghee. This will prevent the kalakand from sticking and ensure easy removal later.
- Pour the kalakand mixture into the prepared tray and spread it evenly using a spatula or the back of a spoon.
- Refrigerate the kalakand for at least 2-3 hours, or until it sets completely. This allows the kalakand to firm up and achieve its signature texture.
- Once set, cut the kalakand into desired shapes. Garnish with desiccated or shredded coconut, if desired.
- Serve chilled and enjoy!
Recipe Notes
Good To Know
- For a richer texture and flavor, use homemade paneer that is well-drained and slightly crumbly. Avoid paneer that's too soft or watery, as it may make the kalakand mushy.
- If you prefer a firmer kalakand that holds its shape well when cut, let the mixture cook a few minutes longer until it starts leaving the sides of the pan, then cool completely before slicing.
- To intensify the mango flavor, fold in a few finely chopped pieces of ripe mango along with the pulp just before transferring the mixture to the tray for setting.
- For an eye-catching presentation, garnish with a mix of chopped pistachios, edible dried rose petals, and a light sprinkle of saffron strands for added color and aroma.
Expert Tips
- For a smoother kalakand, blend the cooked mixture with an immersion blender before setting.
- Adjust the sweetness according to your preference by adding more or less sugar. Taste the mixture before setting to ensure it's to your liking.
- If using canned mango pulp, make sure it is of good quality and not overly sweet.
Storage Instructions
- Store leftover kalakand in an airtight container in the refrigerator for up to 3-4 days.
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Recipe Nutrition
Calories: 71kcalCarbohydrates: 4gProtein: 8gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSugar: 4g
Neha Paliwal
Articles: 87
4 Comments
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Such a perfect dish! Thank you.
Absolutely delicious! Can’t wait to try it.
I’m loving this recipe already!
This is fantastic! Thank you for sharing.