This recipe offers a delightful fusion of creamy milk and the sweetness of mango, resulting in a luscious treat. Begin by heating milk in a pan over high flame until it reaches a boil. Maintain a medium flame thereafter to reduce the milk to half its original quantity, stirring periodically to prevent burning.
As the milk simmers, prepare the mango component by blending mango pulp into a smooth paste consistency.
Once the milk has reduced, lower the flame and incorporate sugar along with the mango paste. Stir the mixture thoroughly over low heat, ensuring the sugar dissolves completely. Continue to simmer the mixture on medium flame until it thickens and achieves a granular texture.
Once the desired consistency is reached, reduce the flame and add of ghee to the mixture. Stir well until the excess moisture evaporates, and the mixture begins to come together.
To set the kalakand, transfer the mixture to a greased mold or plate. Gently tap the container to remove any air bubbles and smooth out the surface. Allow the kalakand to cool and set for a minimum of 3 to 4 hours, ensuring it reaches the desired firmness.
This recipe yields a delectable kalakand infused with the tropical flavors of ripe mangoes, perfect for indulging in a sweet and creamy dessert experience. Enjoy the richness of this treat as it melts in your mouth, delivering a burst of fruity goodness with every bite.
Mango Kalakand
Table of Contents
Equipment
- Pan
- Spatula
- Bowl
- Measuring Cups
- Mixer Grinder
Ingredients
- 1½ litre Milk
- 1 cup Mango Pulp
- ½ cup Sugar
- 2 tsp Ghee
Instructions
- Take a pan, add 1½ litre Milk, and heat on high flame to get a boil. Keep boiling on medium flame to make the milk quantity half. Keep stirring in regular intervals.1½ litre Milk
- Take 1 cup Mango Pulp and mixer grind it to a paste consistency.1 cup Mango Pulp
- Lower the flame after the milk quantity gets half, add ½ cup Sugar and Mango paste to the milk. Mix them thoroughly on low flame. Keep stirring and boiling on medium flame until the milk gets granular consistency.½ cup Sugar
- Lower the flame and add 2 tsp Ghee. Mix thoroughly until the water content is finished. Transfer the kalakand to a greased mold or a plate. Tap it a little and let it cool down and set for 3-4 hours.2 tsp Ghee
- Cut them into pieces and garnish with some dry fruits like pistachio or almonds. Mango Kalakand is ready.
Video
Notes
Equipment’s:
Spatula https://amzn.to/4aw8SFc
Measuring Cups https://amzn.to/4abSLx1
Mixer Grinder https://amzn.to/4abosGw
One thought on “Mango Kalakand | How to make Aam Kalakand | Instant Mango Dessert”
This seasonal kalakhand is now one of my favourite and I like to eat every year now.