Mango kalakand is a delicious spin to the favored Indian dessert – kalakand. This crumbly melt-in-the-mouth sweet is ideal for potlucks and dinner parties since half-hour is all it takes!
Soft, crumbly, with a melt-in-the-mouth texture, this mango kalakand makes for an ideal dessert for any occasion. My love for mangoes and kalakand inspired me to create this recipe.
What’s kalakand?
Kalakand or milk cake finds its origins in Rajasthan – a state within the western a part of India.
This popular Indian sweet made mostly during festivals is made by boiling milk and sugar till the mixture reaches a semi-solid consistency. This process takes anywhere between 1-2 hours.
Don’t worry this recipe doesn’t need that much time. Actually, you possibly can make it in lower than half-hour with half the hassle.
Reasons to like this recipe
- Takes lower than half-hour!
- Perfect for potlucks or at any time when you desire.
- It’s a fail-proof recipe that even newbies could make.
- Because it uses a microwave, you would like less muscle power. You don’t should stir it repeatedly like you would need to if making over the stove-top.
How one can make this recipe
Ingredients at a look
As an alternative of using milk as the standard recipe calls for, ricotta cheese and condensed milk are used. This helps shorten to cooking process by half.
- Ricotta cheese: There are frequently two varieties of ricotta cheese available in grocery stores – whole milk or part-skim. If possible use the entire milk variety for a richer taste. Should you can’t find it, part-skim will do.
- Sweetened condensed milk
- Store-bought unsweetened mango pulp, preferrably but should you can only find the sweetened one, go ahead and use it. You too can use homemade pulp as well.
- Sugar as needed – Most probably you won’t need the additional sugar but should you prefer it really sweet, you possibly can add a teaspoon or two.
- Ghee for flavor and for greasing
- Chopped nuts so as to add a little bit of crunch
Step-by-step instructions
- In a microwave-safe dish, add ricotta cheese, sugar, and condensed milk. Whisk them till no lumps remain.
- Place the dish within the microwave and cook it for five minutes uncovered.
- Take the mixture out and blend well. Cook it within the microwave for five more minutes.
- Microwave for 3 minutes, covered. Stir well.
- Add the mango pulp and blend well.
- Put it back within the microwave for two minutes, take out and blend. Repeat this process (microwaving it for two minutes and mixing) 2 more times, every time mixing it well until the mixture starts to go away the edges.
- Add in ½ of the chopped almonds (or every other nut) and powdered cardamom (if using) and blend well again.
- Transfer the mixture in a 9X9 pan and use the back of your spoon to flatten the mixture.
- Sprinkle the remaining chopped almonds and press them into the mixture.
- Let it cool for not less than 10 minutes before cutting into the specified size. Don’t separate the squares yet. Refrigerate for about 2 hours.
- When it is totally cold, separate the squares and store within the refrigerator. Devour it in 3-4 days.
Recipe notes
Ingredient swaps
As an alternative of ricotta cheese, you should use finely grated paneer.
Variations
There are various variations of kalakand available. You could possibly totally skip the mango pulp and make the fundamental kalakand (milk cake). One other favorite of mine is anjeer kalakand.
Equipment
This recipe calls for a microwave – use it at full power. You too can cook it over stove top. At all times cook on medium-low heat and stir repeatedly.
Storage
Store it refrigerated in an air-tight container for as much as 3-4 days.
Mango Kalakand
Mango kalakand is a delicious spin to the favored Indian dessert – kalakand. This crumbly melt-in-the-mouth sweet is ideal for potlucks and dinner parties since half-hour is all it takes!
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In a microwave-safe dish, add ricotta cheese, sugar, and condensed milk. Whisk them till no lumps remain.
Place the dish within the microwave and cook it for five minutes uncovered.
Take the mixture out and blend well. Cook it within the microwave for five more minutes.
Microwave for 3 minutes, covered. Stir well.
Add the mango pulp and blend well.
Put it back within the microwave for two minutes, take out and blend. Repeat this process (microwaving it for two minutes and mixing) 2 more times, every time mixing it well until the mixture starts to go away the edges.
Add in 1/2 of the chopped almonds (or every other nut) and powdered cardamom (if using) and blend well again.
Transfer the mixture in a 9X9 pan and use the back of your spoon to flatten the mixture.
Sprinkle the remaining chopped almonds and press them into the mixture.
Let it cool for not less than 10 minutes before cutting into the specified size. Don’t separate the squares yet. Refrigerate for about 2 hours.
When it is totally cold, separate the squares and store within the refrigerator. Devour it in 3-4 days.
Ingredient swaps
As an alternative of ricotta cheese, you should use finely grated paneer.Variations
There are various variations of kalakand available. You could possibly totally skip the mango pulp and make the fundamental kalakand (milk cake). One other favorite of mine is anjeer kalakand.Equipment
This recipe calls for a microwave but you may as well cook it over the stovetop. At all times cook on medium-low heat and stir repeatedly.Storage
Store it refrigerated in an air-tight container for as much as 3-4 days.Disclaimer: Approximate dietary information is provided as a courtesy and may vary depending on the precise ingredients/brands used. If you’ve gotten health issues, please work with a registered dietician or nutritionist.
Calories: 173kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 26mgSodium: 57mgPotassium: 136mgFiber: 1gSugar: 18gVitamin A: 539IUVitamin C: 3mgCalcium: 133mgIron: 2mg
Weight-reduction plan: Vegetarian
Course: Dessert
Method: microwave
Keywords: easy, Under 30-minutes
Cuisine: Indian
This post was originally written on Jan 7, 2020, and has been republished with additional information on Oct 11, 2021.
