Kalakand surely brings back a ton of childhood memories. Sharing an easy recipe of Instant Mango Kalakand Recipe.you need only 3 ingredients.
Ripe Mango Kalakand Recipe
What is Kalakand
Kalakand is an Indian milk based Dessert . It’s so flavourful that it’s hard not to ask for the second serving.
A milk cake that doesn’t need baking. All you need is three ingredients for this Instant Mango Kalakand Recipe.Mango , Paneer and Condenses milk.
Apart from Ripe Mangoes , everything else is milk based.
I have never tried a vegan version of it. You can choose any variety of Ripe Mangoes. I used Dasheri Mango , one of my favourites. Carefully peel the skin and take the seed out. You need only pulp.
You can use canned Mango pulp available throughout the year. But fresh Mango uplifts this delicacy a level up.
The easily available condensed milk in the super market is Milkmaid.It is a sweetened condensed milk. That’s why you don’t need extra sugar for this recipe.
Mango ,the king of fruit is also blessed with natural sweetness.
You may like to check the Recipe for Best Indian Cheesecake using Chenna
Instant Mango Milk Cake
This Mango Milk Cake is super delectable . I have added Green pistachio to garnish . You can also use almonds or cashew nuts.Finely chop them before garnishing.
It can be served without any nuts . It will taste equally good.
Homemade Cottage Cheese for Ripe Mango Kalakand Recipe
Paneer or Cottage Cheese can be prepared at Home. You can prepare Chenna aka cottage Cheese by curdling milk.
You need lemon juice or fruit vinegar to curdle fresh Milk. Boil the full fat milk. When it starts boiling , add lemon juice at that point. You can see the Cheese floating on the top. Switch off the flame and let it cool.
Use a Muslin cloth and strain the liquid to collect cottage cheese. Wash the Chenna with the cloth under running tap twice . It will remove the sourness.
Squeeze all water out before using Chenna to make Instant Mango Kalakand.
| Prep Time | 10 Minutes |
| Cook Time | 12 Minutes |
| Passive Time | 25 Minutes |
| Servings |
Pieces
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- 1 cup Mango Pulp
- 100 gm paneer Cottage Cheese
- 200 gm condensed milk
- 2 tblsp pistachio Optional
Ingredients
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|
- Heat a Pan . Add Mango puree and cook at low flame for 3-5 minutes.
- When it start thickening, add condensed milk. Mix well.
- Add Paneer (Chenna) and cook on slow flame. Keep stirring continuously.
- It will take 5-7 minutes. The mixture should be thick but not dry.
- Grease a plate and spread the mixture. Let it cool a bit at room temperature.
- Garnish with chopped Pistachio.
- Cut into small squares when it is still warm. Let it cool completely before you serve.
