During my son’s wedding I prepared many different sweets. Many of you may know that Indian weddings lasts for few days. We had many events and every event has to have different sweets. I started preparing sweets few weeks earlier and freeze them. Everyone absolutely loved Nutella Peda. I also prepared Kesar Shrikhand, Puran Poli, Nutella Paneer Burfi and Mango Kalakand and plus I bought sweets from the store. When we had events I remember everyone were more interested in home-made sweets then store-bought one.
3 main ingredients and easy to prepare this dish is a perfect way to celebrate any festival or events. I have prepared Kesar Kalakand before so this time it was even easy to make this desert. I wanted try to make mango flavour. It came out absolutely delicious! Kalakand is like a milk cake or fudge very moist and flavourful.
This recipe makes around 40-45 squares depending on the size of each squares. You can cut the recipe in half if you want to prepare less kalakand.
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
3 ripe mangoes
2 lb full fat soft ricotta cheese
2 can (300 ml each) sweet condensed milk
1 tsp ghee or butter
Skinned sliced Almond and cardamom powder for garnishing
1. Prepare a tray/pan to set the kalakand. Grease an 12″ rectangle baking pan with ghee. I also layered parchment paper and then greased with ghee again. This helps in removing pieces easily.
2. Wash and clean mangoes, remove skin and chop in small pieces.
3. I used wide heavy bottom stainless steel pan to cook this dessert. Heat pan on low to medium heat, add chopped mango pieces and cook on low stirring continuous until mango becomes mushy and starts thicken. It takes about 3-4 mins.
4. Add ricotta cheese and condensed milk with cooked mango and continue to cook on low heat. Continuous stir the mixture with spatula so it does not stick to the bottom. You will have to be patient here, it take about 15-20 mins to thicken the mixture (as shown in the picture below). Do not over cook or mixture will be dry. Then add cardamom powder to the mixture. Mix well.
5. Spread the mixture in greased pan. Garnish with chopped almond and cardamom powder. Let it cool down at room temperature then transfer to refrigerator. Once it completely cools down then make square pieces of about 1″ diameter with sharp knife. I also made few modak using modak mould.
6. When you remove the pieces from the tray, be very careful. The pieces are very moist and can easily break. Store in any flat container in a single layer only. Keep in refrigerator until finished. It can stay good for few days. It also freezes well for later use.Mango adds a beautiful yellow colour and cardamom adds wonderful flavour. The texture is crumbly. It’s a perfect gift during any festival. Try it and I am sure you will be surprised how easy and how delicious it is!!
The pan in which you prepare kalakand will be sticky as soon as it dries out. Here is how you can clean it easily.
Please do leave a comment or let me know if you have any questions regarding this dish. .
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