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mango kalakand
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4.13 from 8 votes

Mango Kalakand - Mango milkcake recipe

Mango kalakand can also be made with canned mango pulp and reduced milk.
Prep Time10 mins
Cook Time1 hr 21 mins
Course: Dessert
Cuisine: Indian
Keyword: kalakand, mango kalakand, milk cake, milkcake
Servings: 8


  • 250 gms/1 cup soft khoya
  • 250 gms/1 cup paneer or fresh cottage cheese obtained from 1.25 ltr milk
  • ¾ cup sugar
  • 2 cups mango pulp
  • 8-10 strands of saffron soaked in 2 tbsp. milk
  • 2-3 cardamoms crushed.
  • Handful of sliced pistachios for garnish


  • Blend mango pieces to get smooth mango pulp.
  • Add sugar and start cooking on low flame.
  • Add khoya and paneer to mango pulp with remaining ingredients
  • Continue cooking on low flame until it starts coming together.
  • Stop cooking once it stops being sticky.
  • place it in a greased tray to set for few hours.
  • Cut in pieces,garnish with pistachios.
  • 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.