Mango Kalakand

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 :

Mango Kalakand
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Prep Time: 10 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 30 minutes

Yield: 15

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

  1. Blend sugar along with mango pulp for 2 minutes.Keep it aside
  2. Boil full fat milk on a low flame till it is reduced to one third of the original quantity.
  3. Add the paneer to this reduced milk and add cardamoms and saffron to it.
  4. Mix well and cook for 15 minutes.
  5. Add blended mango pulp and ghee.
  6. Cook for another 10 minutes till you get a barfi/fudge like consistency.
  7. Line a tray with ghee and spread this mix to it.
  8. Press with a spatula and cut shapes using a knife.
  9. Refrigerate for 2 hours.
  10. Garnish with sliced pistachios and serve fresh.
https://www.secondrecipe.com/mango-kalakand/

 

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