Mango Kalakand

5 from 2 votes

Grainy textured, moderately sweet, and subtly flavored with rose water and cardamoms, Kalakand is a well-known Indian delicacy widely sold in confectioners’ shops across the country. Since Kalakand cooks instantly, it is usually prepared for celebrations and tastes simply irresistible.

Prep: 20

Cook: 15

SET TIME1

Total: 1 35

Course: Dessert

Cuisine: Egg-free, Gluten-free

Servings: PIECES

Calories: 167kcal

Author: Ruchi

Ingredients

FOR CHENNA

1½ liters Whole Milk
2½ tablespoons Vinegar

REST INGREDIENTS

¾ cup Heavy whipping cream
¾ cup Powdered Sugar
¾ cup Mango Puree
1 teaspoon Rose water
⅛ teaspoon Cardamom Powder

GARNISHES

- - Pistachios
- - Saffron strands

Instructions

PREPARE THE MANGO PURÉE

Wash, pat dry, and cut mangoes in half.
Scoop out the pulp from the mangoes and scrape the pulp off the seed too. Transfer it to a blender.
Blend the mangoes until smooth.
Pour the puréed mango through a wire mesh strainer. Set aside.

REDUCE MANGO PURÉE

In a heavy-bottomed pan, add the prepared mango pulp.
Cook for 4-6 minutes over medium-low heat until the pulp is reduced in volume and becomes thicker. Stir continuously to prevent burning. Once the pulp becomes thicker, take it off the heat. Transfer it to a container and allow it to cool completely.

PREPARE CHENNA

Add whole milk to a heavy-bottomed pan and bring it to a boil over medium heat.
Tip — Full-fat milk produces the best chenna (paneer) that makes the creamiest and richest Kalakand; therefore, I highly recommend using whole-fat dairy. Low-fat milk can be used, but you must compromise with the result.
Keep stirring the milk at regular intervals.
Tip — Maintain the heat at all times. Keep the flame at the lowest setting and maintain the heat while cooking the milk, as it may stick to the bottom of the pan and burn.
Once it comes to a full boil, turn off the heat and add vinegar to the milk. Keep stirring the milk as it curdles. You will see chunky pieces of paneer floating in a lime-colored liquid. The milk has separated, and you can progress to the next step.
But if it doesn't curdle, please add an extra tablespoon of vinegar.
Line a strainer with cheesecloth or muslin cloth and pour the curdled milk through it. Chenna/paneer will stay in the cheesecloth, and the buttermilk will drain through.
Rinse the chenna/paneer with tap water to eliminate the vinegar's taste and smell.
Bring the ends of the cheesecloth together and press the paneer to squeeze the water out of it.
Tip — Do not press the chenna hard to get rid of water, as this will result in dried-up chenna that makes Kalakand hard. Moist chenna is preferred for the juicy and soft Kalakand.
For the juiciest and softest chenna, tie the ends of the cheesecloth together and hang the chenna for some time to squeeze extra water from it. Hanging the freshly prepared chenna for 15 minutes will remove excess water. Your homemade moist and crumbly paneer is ready.

ASSEMBLE MANGO KALAKAND

Combine cream, paneer, and powdered sugar in a heavy-bottomed pan.
Stir to combine. Once everything is well-blended, lower the heat to the medium-low setting and start stirring until the mixture resembles a creamy yet crumbly mix.
Add rose water and cardamom powder, and mix again.
Add ghee and mix until everything is fully incorporated.
Tip — Ghee is important. Ghee elevates the overall flavor and fragrance of the Kalakand; therefore, we cannot skip adding it to the recipe.
Add mango puree.
Cook this mixture over low heat for 20-25 minutes until the mango mixture starts to come together like a thick mix and will leave the pan's sides.
To check if kalakand is at the right consistency, press the mixture with the spatula; it should not be sticky.
Do not wait for the prepared kalakand mix to cool down. Grease the tray by brushing it with ghee.
Tip — Greasing the tray and parchment paper will help the kalakand slices to come out easily when serving.
Immediately transfer the kalakand mix to this tray from the pan.
Even it with a spatula and press it down as you spread it across the pan.
Garnish it with slivered pistachios and saffron strands. Allow it to set in the fridge for 3-4 hours.
Once set, cut into squares and enjoy!
Tip — For a clean slicing — When slicing the Kalakand, clean the knife between each cut. This prevents the Kalakand from sticking to the blade and allows cleaner cuts without crumbling the Kalakand.

Notes

Frequently Asked Questions

How can I store Mango Kalakand?

You need to take a little care while storing this Mango Kalakand dessert, as it requires different kinds of storage during other times of the year.

During winters, you can easily store this dessert at room temperature for a day in an air-tight container.

However, storing it in a refrigerator in the hot summer months would be best. As this is a milk-based dessert, it is not advisable to put it at room temperature. As soon as it cools down, transfer it into an air-tight container and store it in the fridge.

Can I freeze this Mango Kalakand?

Yes, it is a freezer-friendly dessert and keeps well in the freezer. To freeze this Kalakand -

First, cut the Kalakand into squares and place it at a distance of 1- 2 inches between each piece on a small baking sheet.
Freeze it for 2 to 3 hours, then transfer it to an air-tight container with parchment liners between each piece.
Now, you can freeze them for up to 1 month.
Before serving, thaw them and bring the frozen pieces to room temperature for 10- 15 minutes.

Can I make this Mango Kalakand ahead of time?

Yes, you can make this sweet delicacy one day before you plan to serve your guests the next day. I assure you, this will be a great hit with them.

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