Kalakand is a simple yet famous Indian recipe.It originated in Alwar,Rajasthan in 1940s.
You must try Thakurdas Kalakand whenever you visit Alwar.
Another version is famous in Jhumari Talaiya,Jharkhand.
A creamier one.Created by Bhatia brothers who arrived post partition.
Nowadays, you get it in many fruity flavors.Popular ones are mango & strawberry.
I find it a great way of having 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.
By making it at home,we can avoid extra sugar.Adding fruit pulp can also help us reduce sugar.Also making it at home ensures no adulterated mawa.I find homemade sweets always better.
Scroll below to read the recipe of mango kalakand:
Ingredients
- 1.5 litre full fat milk
- 300 gram paneer or fresh cottage cheese(obtained from 1.5 ltr milk)
- ¾ cup sugar
- 1 cup mango pulp
- 2 tbsp ghee or clarified butter
- 8-10 strands of saffron soaked in 1/4th cup milk
- 2-3 cardamoms, crushed.
- Handful of sliced pistachios for garnish
Instructions
- Blend sugar along with mango pulp for 2 minutes.Keep it aside
- Boil full fat milk on a low flame till it is reduced to one third of the original quantity.
- Add the paneer to this reduced milk and add cardamoms and saffron to it.
- Mix well and cook for 15 minutes.
- Add blended mango pulp and ghee.
- Cook for another 10 minutes till you get a barfi/fudge like consistency.
- Line a tray with ghee and spread this mix to it.
- Press with a spatula and cut shapes using a knife.
- Refrigerate for 2 hours.
- Garnish with sliced pistachios and serve fresh.
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