Mango Kalakand Step By Step Recipe Ruchiskitchen

Since Kalakand cooks instantly, it is usually prepared for celebrations and tastes simply irresistible.

Traditionally, it is made by boiling the milk, then curdling it to form paneer/ chenna, and then simmering it until it thickens. Kalakand resembles the milk cake recipe, but it is richer, creamier, softer, and has a grainy texture. This recipe of Mango Kalakand has the flavor and fun of mangoes added to it. Cardamom powder and rose water bring subtle flavors that elevate this delicious recipe’s taste and entice every sweet buff. Cardamoms are added for flavor and aroma. Both have a grainy texture and milky flavor. However, they are both entirely different as they taste and look different. Below are the main differences between the two — Milk Cake —

Milk is simmered until milk solids caramelize slightly at the edges. Milk cake is prepared without adding any nuts. It attains a brown hue due to heat and caramelization. It has a firm and thick texture with a denser flavor.

Kalakand —

It is made by curdling milk and thickening it to form this delicious dessert. It has a very light color. Kalakand is delicate, juicy, moist, soft, and slightly crumbly with a melt-in-mouth texture.

Flavorful and aromatic Scaleable recipe Make-ahead delicacy As it is customizable, it can be flavored differently.

The best part is that Mango Kalakand is unbelievably easy to prepare and is a pure delight!

Cream — Heavy whipping cream is added to the kalakand mix to make it taste richer and brilliantly textured. Rose Water — Lends a fresh and mesmerizing aroma to the Mango Kalakand. Cardamom — Cardamom/ elaichi powder is added to the recipe for its bright flavor and fragrance. Sugar — Powdered sugar is added as the sweetener to this Instant Kalakand recipe. Ghee — Pure homemade ghee with exotic flavor and heavenly aroma is best for making this Kalakand. Mango puree — This is the star ingredient of this delicious Mango Kalakand, which renders flavor and texture to the recipe. Nuts — They lend a beautiful garnishing that turns the Kalakand recipe into more awesome and delectable. Use a heavy-bottomed pan — When making this quick and easy kalakand recipe, you need to boil the milk to prepare the paneer/ chenna. For this, it is essential to use a heavy-bottomed pan so that the milk doesn’t get burnt while cooking. Avoid store-bought chenna — Homemade fresh chenna (paneer)/ cottage cheese is best for making moist, soft, and delicious Kalakand. So, refrain from using the store-bought chenna. The secret to the granular-textured Kalakand — To achieve daanedar or granular-textured chenna/ paneer, do not stir the chenna briskly when it is in the pan. Keep stirring it intermittently, but do so gently. Also, do not mash up the paneer to form a paste. This way, it will not make the desired granular textured dessert, which it is known for.

Most flavorful mango puree — Fresh mangoes make the most flavorful puree that takes the recipe to another level! I like using fresh mangoes for the desired results, although you can use any mangoes. Just make sure they are perfectly ripe and sweet. You can also use canned mangoes, but I would recommend using fresh ones if possible. The canned ones are usually diluted and already sweetened, suppressing their flavor. Cardamom effect — This easy mango kalakand recipe instantly boosts flavor and aroma by adding cardamom powder. Just a little touch of this fantastic spice would do its magic to the dessert. You can pound the cardamom pods in a mortar pestle and add them to the mix. Add nuts or altogether skip — Adding your favorite nuts to this Diwali dessert recipe is entirely your choice. You can top it with pistachios or almonds and gently press them into the hot Mango Kalakand mixture so that it sticks perfectly. You can skip the nuts altogether to make it a nut-free recipe. Slicing the Kalakand — Do not rush through the process of cutting the Mango Kalakand, as this is an important step, and it needs to be handled patiently. Allow the hot Kalakand mixture to cool and set completely before you slice them into pieces. Removing hot slices from the tray will disintegrate the pieces and spoil the recipe. Therefore, it is best to let the mixture cool, set it correctly to hold its shape, and then remove it from the tray.

Variation of flavors and aromas — Cardamom and rose water are used for flavoring this easy Diwali recipe. However, you can also use different flavors to bring some delightful variations:

Use Kewra water to render a different aroma and flavor. Add a tablespoon of rose syrup to the thickened kalakand mix and transform this delicious recipe into a subtly-flavored Rose Mango Kalakand. Chocolatey Kalakand: This Mango Kalakand can be recreated to form chocolate Kalakand by adding cocoa powder to the kalakand mix. Add a tablespoon of cocoa powder as soon as the kalakand mix thickens. Also, adjust the sugar quantity by adding 2 or 3 tablespoons to bring in extra flavor.

A twist with Ricotta cheese — Traditionally, Kalakand is made by curdling the milk to form paneer or chenna. But for acquiring a perfect grainy texture, you can use part-skim Ricotta cheese. However, if you use whole-milk Ricotta cheese, cook it a little longer for the delectable twist. A yummy substitute for sugar — You can skip adding sugar altogether and add condensed milk instead. This gives a super yummy flavor and richness to the recipe. However, make sure to adjust the amount of condensed milk depending on the sweetness of the mangoes being used. If the mangoes are sweet, add ¾ cup condensed milk; add a full 1 cup.

Follow the step-by-step instructions to make the best Mango Kalakand Recipe

This delicious Mango Kalakand recipe is waiting to be explored. And what’s the better time to start than now? Should you make this Mango Kalakand, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.