How to Make Quick Mango Kalakand

Easy Mango Dessert recipe

Wondering what could be better than kalakand? Well, the answer would have to be mango kalakand. Here’s a quick mango kalakand recipe for you to try out. From scratch if you want to, and starting with store bought paneer if you want to make it even quicker. Mango kalakand needs no artificial colour or flavour. It just bursts with the delicious flavour of mangoes.

To make this tasty, ready-in-minutes mango dessert, you could use freshly made mango puree or canned mango pulp. But whatever option you use, do try making this quick mango kalakand. Once you taste it, you’ll surely be glad you did give it a shot.

If you’re fond of mango desserts, you might like to check out the other two recipes in my mango dessert series – Suji Mango Cake and Mango Pudding.

Ingredients

1 litre full cream milk

(This will give you approx 210g of paneer)

2 mangoes (For extracting 1 cup pulp)

6 tbsp sugar

6 tbsp milk powder

Chopped nuts

1 ½ tbsp vinegar

2 tsp pure ghee

Procedure

1. Split the milk (setting aside ¼ cup of it) to make paneer. (See notes below.) Finely crumble the paneer using a fork or a potato masher.
2. Peel and chop the mangoes. Puree the mango pieces to get a smooth pulp
3. Heat this in a pan with the sugar till it thickens. Remove to a bowl.
4. In the same pan add the ¼ cup milk and finely crumbled/grated paneer. Heat for 2-3 minutes to soften the paneer, stirring continuously.
5. Mix in the thickened mango pulp. Continue heating for around 5-6 minutes.
6. Mix in the milk powder. Stir well and when almost done, add the ghee.
7. When completely done and leaves the sides of the pan, transfer the kalakand mix to a greased and lined tray or a tray lined with parchment paper that has been lightly greased. Sprinkle chopped nuts over the slab of mango kalakand. Press the nuts down lightly with a spatula.
8. Let the kalakand cool to room temperature.
9. Then chill it in the fridge for 1.5 to 2 hours. Cut the mango kalakand into squares or diamonds or rectangles according to your choice.
10. It being a milk-based sweet, store it in the fridge till you finish it all up.

Enjoy!

Making paneer from milk:

Bring the milk to a boil. Turn the heat to low. Stir in 1 .5 to 2 tbsp of sour lime juice, vinegar, or yogurt, a little at a time, till the milk splits completely and the whey is straw coloured. Turn off the heat.

Pour the split milk over a sieve lined with a thin, clean napkin, letting the whey collect in the vessel beneath. (This nutritious whey can be used in dals, soups, and other dishes.) Gather the ends of the napkin together and press the ball of paneer lightly to squeeze out most of the whey from it.

Rinse the paneer in plain water at least thrice to wash off all traces of the vinegar. Finally, squeeze the napkin with the paneer inside to drain off most of the water, so you can get a moist crumbly paneer.