Homemade 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.Be it Bengali sweets,halwa or kalakand.Nowadays, you get it in many fruity flavors.Popular ones are mango & strawberry.Mango Kalakand is a yummy treat.Especially if you have nut and egg allergies.This helps you indulge in a sweet tooth without missing out too much in life.
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.
History of Kalakand
Kalakand is a simple yet famous Indian recipe.
It originated in Alwar,Rajasthan in 1940s.
Travel tip: 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.
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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