Mango Kalakand Recipe | Mango Burfi Recipe | How to make Mango Kalakand at Home

Mango Kalakand
Mango Kalakand


Kalakand is a very well known sweet by all of us. If we are going to follow the authentic recipe, it will take lots of time, but I have got you all a very easy, simple and quick recipe. I have flavoured it with mangoes and hence it will be Mango Kalakand.


Perfect dessert for any parties. Mango desserts are always very appetizing and mouth-watering. Try this delicious Mango Kalakand and share your experience!!!!!!


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Ingredients for mango kalakand :

  • Milk - 1 Ltr
  • Lemon juice - 1-2 Tbsp
  • Sugar - ½ Cup
  • Mango Pulp - ½ Cup
  • Dry fruits - ½ Cup (Almonds, Pistachio, Cashew, or you can add as per your choice)
  • Roasted Sesame seeds - 2 tbsp


Directions for mango kalakand :

  • Take 1 litre of milk out in any utensil for boiling.  When milk starts boiling turn off the gas and let it cool down.  Keep it 80% hot. Now curdle the milk.
  • To make paneer, add lemon juice in milk and stir well.
  • The moment milk curdles stop adding lemon juice in the milk.
  • Pour the curdled milk on any cotton cloth. Strain the whey. Wrap the ends of the cloth over the paneer.  Press it hard to drain rest of the water. Remove all excess water.
  • Take out the prepared paneer in a plate.
  • Thinly slice almonds and pistachios and make powder of cardamom.
  • Take a pan, add mango pulp and sugar. Cook it until the sugar melts and mango pulp becomes thick.
  • Add Curdled milk (Paneer) in the cooked mango pulp and stir continuously until it becomes thick.
  • Add almond and pistachios in the mixture as well. Cook until it gets thick consistency.
  • Turn off the gas and add cardamom powder in the mixture.
  • Grease plate with ghee and pour the kalakand mixture evenly.
  • Sprenkle some  Roasted Sesame seed and dry fruits.
  • It takes 2-3 hours to freeze the kalakand. Once it freezes, cut it into any shape or size as per your desire.
  • Delicious and tasty Mango kalakand is ready to be served. It can be stored in refrigerator for 1 week.



Recipe Card for Mango Kalakand | Mango Burfi Recipe :


4.8 from 51 reviews
Mango Kalakand Recipe | Mango Burfi Recipe | How to make Mango Kalakand at Home
 
Prep time
Cook time
Total time
 
Mango Kalakand Recipe | Mango Burfi Recipe | How to make Mango Kalakand at Home
Author:
Recipe type: Dessert
Cuisine: Indian
Yield: 10 - 15 Pieces
Nutriction:
Serving size: 1 Piece
Calories per serving: 278 cal
Fat per serving: 9 g
Ingredients :
  • Milk - 1 Ltr
  • Lemon juice - 1-2 Tbsp
  • Sugar - ½ Cup
  • Mango Pulp - ½ Cup
  • Dry fruits - ½ Cup (Almonds, Pistachio, Cashew, or you can add as per your choice)
  • Roasted Sesame seeds - 2 tbsp
Instructions :
  1. Take 1 litre of milk out in any utensil for boiling. When milk starts boiling turn off the gas and let it cool down. Keep it 80% hot. Now curdle the milk.
  2. To make paneer, add lemon juice in milk and stir well.
  3. The moment milk curdles stop adding lemon juice in the milk.
  4. Pour the curdled milk on any cotton cloth. Strain the whey. Wrap the ends of the cloth over the paneer. Press it hard to drain rest of the water. Remove all excess water.
  5. Take out the prepared paneer in a plate.
  6. Thinly slice almonds and pistachios and make powder of cardamom.
  7. Take a pan, add mango pulp and sugar. Cook it until the sugar melts and mango pulp becomes thick.
  8. Add Curdled milk (Paneer) in the cooked mango pulp and stir continuously until it becomes thick.
  9. Add almond and pistachios in the mixture as well. Cook until it gets thick consistency.
  10. Turn off the gas and add cardamom powder in the mixture.
  11. Grease plate with ghee and pour the kalakand mixture evenly.
  12. Sprenkle some Roasted Sesame seed and dry fruits.
  13. It takes 2-3 hours to freeze the kalakand. Once it freezes, cut it into any shape or size as per your desire.
  14. Delicious and tasty Mango kalakand is ready to be served. It can be stored in refrigerator for 1 week.

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