Mango Kalakand recipe | Mango milkcake recipe
easy Mango kalakand recipe is a mango dessert which helps use surplus fruit and still enjoy a traditional sweet.
Servings: 8
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.