Homemade Indian sweets are superb way of making picky kids eat food. If you can control sugar content or make it using natural sugar sweets are fabulous. Milk based sweets are a delight for those who have a sweet tooth. Be it Bengali sweets like rasmalai, rasagulla , halwa or kalakand. I love alwar kalakand barfi. Original kalakand of baba thakur das is compelling enough to visit that city again. This popular Indian dessert is much in demand during the festive season. You will find it across sweet shops. There are different varieties of milk cakes like Sindhi bhugal mawa , palangtod and fresh kalakand (white color).
Mango is the king of fruits and this is extensively used to make variation of most popular Indian dessert recipes. instant ricotta cheese kalakand helps me enjoy the goodness of both mango and Indian fudge by tweaking the traditional recipe.It still retains the delicate grainy structure but needs less added sugar. Mango burfi has a great yellow hue and is low in sugar as it derives its sweetness from pulp itself. I find it a great way of having whole milk. Sometimes kids don't want to have milk. Having sweets in moderation helps. Of course, kids are super active. They burn the extra calories in a jiffy. It is we who need to worry. whole milk ricotta cheese will help you enjoy the homemade kalakand and help you fall in love with this creamy dessert again.
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Using natural sugar instead of commercial one is always better. Adding sweet mango puree can also help us reduce white sugar in the recipe.. Natural sugars from fruits are better. They are not processed and digest easily. Also, making it at home ensures no adulterated mawa is used. Learn to make it here.There are many mango recipes you can make. Most common ones are mango payesh, mango sandesh, aamrakhand, mango peda, aam doi/mango mishti doi. We also use mango to make mango lassi, mango kulfi, pudding and cake.
Ingredients
Refer to recipe card below for details. Main ingredients are :
- Ricotta cheese
- milk powder
- sugar
- mango pulp or fresh mango puree
- strands of saffron soaked in 2 tbsp. milk
- Handful of sliced pistachios for garnish
refer to recipe card for details.
How to prepare mango kalakand? (step-wise)
1. Mix together the ricotta cheese and mango pulp in a pan. For a more vibrant flavor and color, include saffron at this point.
2. Mix the ingredients thoroughly and ensure any big chunks of ricotta are broken up while cooking on low heat.
3. When the mixture becomes smooth, incorporate the sugar & milk powder, keep cooking over low heat. Stir frequently to prevent it from sticking to the pan.
4. Continue cooking until the mixture thickens and separates from the pan, creating a dense texture like halwa.
5. Cook till you get a barfi/fudge like consistency. Stop cooking once it stops being sticky and has a crumbly texture.
6. Coat a tray with ghee or cover it with a baking sheet. Evenly distribute the mango kalakand mixture on the greased plate and use a spatula to make the surface smooth.
7. Decorate the kalakand with chopped pistachios or any nuts you prefer, gently pressing them onto the top. Let the kalakand cool down completely before setting, either at room temperature or in the fridge for faster results. Once set, cut the mango kalakand into squares or diamond shapes and serve.
Related links
Try more exciting recipes:
Mango Kalakand recipe | Mango milkcake recipe
Equipment
- heavy bottom pan
- spatula
- greased tray
Ingredients
- ½ kg whole-milk ricotta cheese
- 1-½ cup mango pulp From a canned tin, you can use fresh mango puree if you like
- ½ cup milk powder
- ⅔ cup sugar Canned mango is sweetened, adjust accordingly
- 8-10 strands of saffron soaked in 2 tbsp. milk
- Handful of sliced pistachios for garnish
Instructions
- Mix together the ricotta cheese and mango pulp in a pan. For a more vibrant flavor and color, include saffron at this point.
- Mix the ingredients thoroughly and ensure any big chunks of ricotta are broken up while cooking on low heat.
- When the mixture becomes smooth, incorporate the sugar & milk powder, keep cooking over low heat. Stir frequently to prevent it from sticking to the pan.
- Cook till you get a barfi/fudge like consistency. Stop cooking once it stops being sticky and has a grainy texture.
- Coat a tray with ghee or cover it with a baking sheet. Evenly distribute the mango kalakand mixture on the tray and use a spatula to make the surface smooth.
- Decorate the kalakand with chopped pistachios or any nuts you prefer, gently pressing them onto the top.Let the kalakand cool down completely before setting, either at room temperature or in the fridge for faster results.Once set, cut the mango kalakand into squares or diamond shapes and serve.
Variations and Substitutions
- You can use any fruit puree to make this Indian milk cake recipe. Strawberries are a good option to try out other than mango flavour.The color of the red strawberries is surely going to give it a nice color.
- You can also use frozen mango pulp to make this recipe if you do not have fresh sweet mangoes.
- You can also use homemade paneer or store-bought paneer to make this easy kalakand recipe.
Storage
Store the mango kalakand in an airtight container in the fridge for a few days(not more than a week).
FAQs
What is the other name of Kalakand?
mishri mawa, milk cake, qalaqand are other names for this mithai.
Which state is famous for kalakand?
Rajasthan
How long does kalakand last ?
Since this is a milk product, it does not have a long shelf life. once stored in a fridge it can last for a week.
Conclusion: Delicious mango kalakand recipe is a perfect recipe for special occasions. This milk burfi is an easy dessert to use extra fruit in the mango season.
bhavana bhatia says
great recipe