Mango Kalakand is a delicious Indian sweet made with mango pulp, paneer, milk powder and cardamom. This easy mithai is perfect for festivals and special occasions. I shape them into balls for a fun twist!
Kalakand is traditionally prepared by splitting milk to prepare chhena which is then cooked with sugar until the moisture evaporates. Flavourings such as cardamom are then added and the mixture is set to cool. This soft set Kalakand is then cut into squares. It has a moist but grainy texture.
You can also make Instant Kalakand with ricotta cheese which only needs 2 main ingredients!
Different flavourings that you can add are pumpkin kalakand or beetroot kalakand.
This is a quick kalakand recipe because I have used ready-made paneer and milk powder. I love the traditional flavour but adding mango gives it a fresh summery feel.
Instead of setting the mango kalakand mixture and cutting into squares, I made round balls but you can use whichever method you fancy!
Ingredients
Mango pulp - you can use homemade mango pulp or store-bought. Check the pulp if store-bought before using as they can be sour. You will need more sugar if this is the case.
Paneer - you can use store bought paneer which is crumbled or use this homemade paneer method to make chhena.
Milk powder - use full cream milk powder
Cream or Whole milk - you may need a dash of whole milk if your paneer is hard. I used store-bought paneer when making these so needed whole milk to soften the paneer.
Sugar - use some white sugar as the mango pulp will not have enough sweetness to it
Cardamom powder - a must in most Indian mithai, add cardamom powder or crushed green cardamom seeds.
Pistachio slivers to garnish.
How to make Mango Kalakand
Firstly prepare your paneer. Follow my homemade paneer recipe for fresh paneer. Alternatively, crumble store-bought paneer using your hands, a grater or with a short pulse of a food processor.
In a heavy bottomed pan, add mango pulp and cook for a few minutes until it reduces slightly.
Tip in the grated paneer and stir. Add the sugar. The mixture may loosen slightly as the sugar releases moisture.
Cook for a few moments before adding in the milk powder and a splash of milk or cream.
Cook the mixture until it forms a mass and begins leaving the sides of the pan.
Do not overcook as the mango kalakand can become chewy.
Add cardamom powder and mix well.
For Kalakand squares: Pour the mixture into a lined tray and leave to set in the fridge for 2 hours. Once set, remove from the tray and cut into squares
For Kalakand "ladoo": shape the mixture into equal sized balls using the palm of your hands. You may need to grease your hands with ghee.
Garnish with pistachio slivers.
Storage
Mango Kalakand is a milk based sweet. If you're living in a warm climate, keep the kalakand in the fridge for up to 5 days.
If living somewhere cool, you can keep the kalakand at room temperature for around 2 days. Keep covered to prevent it from drying out.
Other Mango Desserts
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Mango Kalakand
Equipment
- 1 Frying pan
- 1 Spatula
Ingredients
- 2 cup paneer or chenna (grated)
- 1 cup mango puree
- ¼ cup sugar powdered
- ¼ cup milk powder
- â…› cup cream or whole milk
- ½ teaspoon cardamom powder
Instructions
- Grease the tray, baking pan or glass container and leave it aside.
- In a non-stick or heavy based frying pan add 1 cup mango puree
- Cook the puree for 3-4 minutes to burn off any moisture.
- Add grated 2 cup paneeror chenna, mix well.
- Cook on low to medium flame for 5 minutes, stirring continuously.
- Add ¼ cup sugar (if using) keep stirring the mixture.
- Then add ¼ cup milk powder, mix well.
- Pour ⅛ cup cream or milk, and cook. Once the mixture becomes thick, and does not sticking on the sides of the pan, add ½ teaspoon cardamom powder.
- Mix well, and then turn off the heat.
- If setting in the tray, pour in greased tray, smooth it out using spatula and leave it to cool.
- Allow mango Kalakand to cool and set for a few hours or at least for 3hours. Once it is set, cut the Kalakand in the desired shape and size.
- Garnish it with slivered nuts, rose petals and edible silver foil.
Peda Shape
- If you want to make rounds like peda, let the mixture cool in another plate.
- Grease your hands with little ghee, divide the mango kalakand in to equal portions.
- Give it a round shape by rolling it in your palms. Garnish it with slivered pistachio nuts.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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