Add in sugar and keep mixing. Add ¼ cup of lemon juice and stir. Kalakand | Milk Powder Kalakand | Instant Kalakand is one of the most popular Indian sweet. Grease an 8 inch square glass baking dish with the ghee and keep aside. You will see the whey separate. (adsbygoogle = window.adsbygoogle || []).push({}); Heat ghee (clarified butter) in a thick, wide pan (preferably a non-stick pan), over medium heat and add the crumbled paneer to it. Add 1 cup of grated paneer and cook. Before, it takes quite a long time to make this sweet delicacy as we need to curdle the milk first. It is prepared by curdling milk and adding it to rich creamy milk or a milk powder, sugar, and topped with nuts like almonds or pistachios. I added 1/2 cup of sugar to my paneer-mava mixture. Here, we prepared it quickly and easily using milk powder. We can enhance this plain Kalakand and make it rich into Mango Kalakand. And your paneer (Indian cottage cheese) is ready. It should be about ¾ of an inch thick. Strain the milk solids and rinse in cold water very well. Main dishes,Rice,Snacks,Side dishes,Sundried items,Flat bread/Roti,Spices,Chaats,Salad,Breakfast,Beverages,Desserts,Indian Sweets,Marathi recipes Once the milk starts curdling, turn the heat off and add some ice cubes. Burfi/ Peda’s are … You can prepare it in advance and store it in the refrigerator to consume for the next couple of days. I have made the ‘Kalakand’ adding mango … Along wtih Mango Kalakand Recipe, You may also like the recipes below: The Milk Powder makes this recipe easy and fast without compromising on the taste at all. Milk-mava powder is a short procedure of boiling the whole milk for about 45-50 minutes til’ it comes to almost 1/3rd of it’s previous consistency, and becomes thick and creamy in texture. Well, that’s my relationship with food. Learn how to make this addictive dessert at home, using mango pulp and khoya (milk solids). Stir for about two minutes and then add sugar to it. Peel mangoes, cut in to small pieces, put that in blender and puree it. Refrigerate for 1 hour to allow kalakand mixture to set. Now add the cardamom powder and mix evenly. Refrigerate for a couple of hours and then cut into pieces and serve. Log in. Then add chenna ,ilaichi powder, and saffron milk , cook it until the mixture is getting harder and has a consistency of burfi. ... 4 + 2 cups milk. Your homemade … Continuously stir to avoid burning or sticking. Strain it in a colander, using a cheese cloth or muslin cloth to wrap the curds. Holding the cheese cloth or muslin cloth tightly, wash it under the tap water to let the sourness of lemon or vinegar reduce and squeeze it well to remove the excess water. 1/2 cup sugar. Take out, give a mix and again microwave on high till the whole mixture seems slightly thick (still soft) with 1 minute interval (don't keep on high for long time, else it will become hard). Into that, add condensed milk along with chhena, milk powder and mango essence (optional). Enjoy the mouth-watering Mango-Kalakand with your friends, family and loved ones during this festive season! Add sugar only when adding milk powder. This will be something I will make for Raksha Bandhan this year. Cook until milk remains 1/3 in quantity. Your email address will not be published. Ingradients. Add cardamom powder and mix well; Grease one tray or plate with ghee; Pour the mixture in the greased tray , spread it gently and make it even; Add the chopped nuts and press gently; Set aside for 2 hrs,after 2 hrs cut into desired shapes. (adsbygoogle = window.adsbygoogle || []).push({}); mango kalakand ricotta cheese mango kalakand. The first one is Mango Kalakand. Keep stirring and cook for another 4-5 mins until the mixture thickens. It’s a wonderful dessert for any parties. Dessert; Kalakand Recipe – How To Make Kalakand Sweet (Instant Kalakand) By. But my husband and kids have a sweet tooth and they always crave desserts after their meal. Required fields are marked *, innereflection 2020 | All Rights Reserved. Add in mango puree and mix well. Sweet & Sour Tacos       Mango kulfi       Mango nutella pancake        Mango almond milkshake. Today I thought of making a dessert using mangoes as part of my Mango Mania challenge. Stir for about two minutes and then add sugar to it. In desert section I made different types of sweet dish,but when I saw this variety in a TV show, I was totally impressed & made this one on today. You can use fresh mango pulp and depending on the sweetness of the mango, you can use about 1/2 cup of sugar considering that the mango is sweet. Give it a mix. Sign up. Add sugar to taste, saffron and cardamom and microwave for another 2 minutes. Mango Kalakand Time 15 Min. An insight to my artsy, convivial and food loving thoughts. After 1 hour, cut it in to desired shapes and garnish with almonds! Save my name, email, and website in this browser for the next time I comment. But this is a quicker and instant recipe to make Paneer Kalakand. It is essentially milk powder and it takes away the hard toil from traditional Indian sweet recipes. So coming back to the Mango Kalakand Recipe, the idea is to do a homemade traditional looking Indian sweet in as little time as possible. Let it cool for about an hour and cut the kalakand into squares. Keep stirring till the mixture thickens and forms a soft dough-like consistency. So, let’s have a look at the method of preparing this delicious dessert that will make anyone flaunt for it’s taste. INGREDIENTS- Mango pulp, milk, tartaric acid (nimbu ka sat), cardamom powder, dry fruits, sugar. Add the chhena in the pan and mix it in. Mix the mango pulp with the kalakand. It’s the swings between the familiar and the known and also sharing the adventure of exploring the unknowns. If you’re using the store bought paneer, make sure it’s fresh and soft. Read More >>, © 2020 MyFridayFoodSwings.com | Made with ❤️ in California, Chicken Mumtaz Recipe – Sizzling Murgh Mumtaz Mahal, Chhanar Payesh Recipe – Ricotta Cheese Dumplings in Reduced Milk, Chhena – 1 cup (Homemade Ricotta Cheese, see notes), Edible Silver Foil – For Garnish (Optional). Step1: Boil 3 liter of the milk in a heavy bottom pan on medium-high heat. No, I do not have a biological brother but I have many brother figures in my life and of course my cousins and Sam’s cousins. Heat ghee (clarified butter) in a thick, wide pan (preferably a non-stick pan), over medium heat and add the crumbled paneer to it. Stir and microwave for 12 minutes. I am a Bong (from the state of West Bengal, in the Eastern part of India) but grew up in Shillong, a small hilly hamlet in the North Eastern part of India. Indianbitesbymallika. Mango Kalakand Summer in India for foodies is synonymous with the mango season. Continue stirring in the pan until the mixture becomes a soft lump. Kalakand is a very popular and lip smacking Indian dessert. 1 can sweetened condensed milk 1 cup mango pulp 1 cup dried milk powder 1/4 tsp cardamom (ground) Method: Mix the ricotta, condensed milk, mango pulp in a large microwave safe mixing bowl. Mango Rice It will get curdled. This is my tool when it comes to serving my mithai swings. It is … The traditional way of making this sweet is a long procedure and takes some time. Follow. Heat the milk in a vessel, when it comes to a boil, add lemon juice or vinegar to curdle it. This delicious dessert is rich, soft and grainy in texture. And as the mango season is slowly disappearing, something needed to be done with them too. My swings are between the healthy, everyday food and of course the occasional indulgences that we all need. We can enhance this plain Kalakand and make it rich into Mango Kalakand. Enjoy the sweet mango kalakand. https://www.myfridayfoodswings.com/milk-powder-mango-kalakand It is prepared by curdling milk and adding it to rich creamy milk or a milk powder, sugar, and topped with nuts like almonds or pistachios. It’s a wonderful dessert for any parties. Once the milk starts curdling, turn the heat off and add some ice cubes. Add some cardamom powder (optional) to enhance the aroma of this dessert. Few saffron strands in 1 tsp of milk. Cook over medium heat for 8 to 10 mts or until it thickens up a bit. Sprinkle the chopped pistachios on top and add the edible silver foil. (adsbygoogle = window.adsbygoogle || []).push({}); Kalakand is a soft melt-in-the-mouth type of milk cake, originally popular in the subcontinent of India, that is traditionally prepared during the festive season. The color of this mango kalakand doesn’t only appeal to the eye, but entices our sweet tooth as well. And let it cook down at room temperature for 20 mins. Strain the curdled milk in a colander, using a cheese cloth or muslin cloth. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. Do not knead the paneer. If your mangoes are too sweet, then add less sugar. A very delicious and mango flavored Kalakand can be made with very few ingredients. Mix well. And this mango kalakand is loaded with the extra sweetness and aroma of mangoes too. (adsbygoogle = window.adsbygoogle || []).push({}); Boil the milk in a vessel and when it comes to a boil, add an acidic ingredient like lemon juice or vinegar to curdle the milk. Remove the pot from the stove and add the remaining milk powder and cardamom powder. You can add different fruits either than mango. Method. This helps the curd to separate from it’s whey. But there are so many other swings too, that gets reflected in my food. - 2 drops Cardamom Powder (optional). wash the curds with some cold water to get rid of any residual whey and to cool it down quickly. This mango burfi is a melt-in-the-mouth Indian milk fudge flavored with mango. Turn the heat off and transfer the mango-kalakand mix to a plate or a tray about half inch thick from the sides, greased with oil/ghee. Drain in a strainer lined with muslin cloth. And here I am, with one of the very popular desserts of India, kalakand with the benefit of added sweet flavors from the tropical mangoes- Mango Kalakand! Now our paneer is ready. Remove from stove and let it stand for a couple of minutes. All I need is a little swing somewhere in the mind and the heart to egg me on. You have a food dedicated to a holiday/event, chances are that I will experience an irresistible urge to reproduce it on that very day and I will brave any storm to do it. I added some thinly sliced almonds on my mango-kalakand mix. So this is me, the food blogger, the aspiring photographer, the home décor enthusiast, the antique appreciator, the art aficionado and a complete slave of the swings of the heart and mind. Now add milk powder and mango puree. When it get cool 70 % then add vinegar and stir well. I celebrate everything be it St. Patrick’s Day, Eid or Janmashtami. Mix it well so that there is no lump. Boil and reduce the other half liter of milk, to about half. Add 1/2 cup of full cream milk and mix. The recipe gives a moist and granular textured kalakand. In fact, if you read the “About Me” section in my blog, that’s what it talks about and I have not updated this thing in four years. - To taste Nuts - For garnishing Procedure : 1. boil the whey and curd for 30-40 seconds and then strain it. Ever since I started writing my blog, my kids would continuously ask me to post a dessert recipe in my blog and I was postponing it every time. It had to have Friday, as Fridays are when I wake up from the dead and of course my swings, the ones I have in my mind and it gets reciprocated on the plate in most cases. The more fresh it is, the more smoother and tastier the kalakand will be. Traditionally, kalakand only consists of solidified milk or khoya. Now put the pot back on the stove over a very low flame and keep stirring for a couple of minutes. A very delicious and mango flavored Kalakand can be made with very few ingredients. Make sure to frequently stir the milk as the milk burns easily at the bottom of the pan. Sugar 1/2 cup Vinegar 3-4 tsp. How to make Kalakand. Put off the gas once milk boils.After 10 minutes add lemon juice gradually and stir.If required add more lemon juice till milk curdles. The color of this mango kalakand doesn’t only appeal to the eye, but entices our sweet tooth as well. But as I am adding the mango flavor to it, I continued cooking it further. Ingredients : Mango Pulp - 1 1/2 cups Condensed Milk - 1 cup Chhana (home made cottage cheese) - 1 cup Mango Essence (optional). Method Boil the milk. Notes. Keep cooking till it thickens. 1/2 cup curds (for making paneer) 1 tbsp sliced pistachio for garnishing. 1/2 tsp elaichi powder. It’s all about my swings, at the end of the day. It is made with Fresh Paneer, Condensed milk and garnished with nuts. I added about 1/2 a cup of mango pureé that I blended from 2 small mangoes (peeled, removed the seed and blended). I shaped my kalakand mix into tiny mangoes just to decorate the plate, and honestly they’re so appealing to the eye that my kids asked me why I didn’t shape all of them into mangoes. Fresh paneer is the key ingredient of this dessert. You can call me that too. Place it on low flame… Those who are familiar with Indian sweets or fudge must aware that ‘Kalakand’ is a type of sweet made with paneer, condensed milk and khoya or evaporated milk, flavoured with green cardamom and topped with lots of dry fruits. Garnish the mango kalakand with pistachios and leave it for 2 to 3 hours. And knowing me, you know that I do not pass on any occasion that can be celebrated with something to eat. Combine it well into the kalakand mix and cook till the raw flavors of the mango disappears, for about 5-7 minutes. Keep stirring till the mixture thickens and forms a soft dough-like consistency. Adding milk powder and sugar is totally optional. Boil half liter of the milk, and using the lemon juice, make chenna out of it. Check out this mango kalakand Recipe. Take a pan and grease with ghee (clarified butter) 2. It is made with Fresh Paneer, Condensed milk and garnished with nuts. {"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Mango Kalakand Recipe","author":{"@type":"Person","name":"aparnakrovi"},"datePublished":"2016-08-11 01:43:56","image":"http:\/\/www.innereflection.com\/wp-content\/uploads\/2016\/08\/mango-kalakand-feature-image1A.jpg","description":"","recipeYield":"10-12 pieces","prepTime":"PT5M","cookTime":"PT20M","recipeIngredient":["4 cups of milk ( to make paneer)","1-2 tablespoon of lemon juice or vinegar (to curdle the milk)","1 cup milk-mava powder","1\/2 cup sugar","1\/2 cup mango pur\u00e9e","8-10 pcs cardamom (powdered)","1-2 tablespoon of sliced almonds"],"recipeCategory":"Desserts","recipeCuisine":"Indian"}, Your email address will not be published. The most prominent one is the swing between my states of mind, the East, and the West. Give a mix. Cook the paneer for about 5 minutes, till the raw flavor is gone. Add cardamom powder. Paneer is an innovative addition to this recipe. Skip this section if you have homemade paneer or store bought ricotta. I am so glad you came. Add mango puree and cook for another 5 minutes. “MANGO KALAKAND” In the desert section it is completely a new variety. Easy to make. Continue stirring in the pan until the mixture becomes a soft lump. You can also mould them into desired shapes. Grease a deep plate or pan in which you want to set your Kalakand You can use parachment paper or aluminium foil In a pan put the crumbled paneer along with the mango pulp,sugar and condensed milk and put on low heat.Keep stirring for 10-15 minutes, until paneer, mango pulp and condensed milk are well blended. In a large and deep microwaveable safe bowl add the ricotta cheese and condensed milk. Hi, my name is Somdatta but friends call me Soma. And then there are the swings of the bohemian heart which wants to quit everything and go travel the world and the swings of the OCD ridden focused mom and wife who lives off checklists. Stir in the milk powder, ensuring that there are no lumps in the mix. Then add paneer, condensed milk and milk powder and mix well. And your delicious mango kalakand is ready to eat. Then add paneer, condensed milk and milk powder and mix well. Heat and cook in low flame until the sugar dissolves completely. Yes, nothing unique and nothing earth shattering but there, in it all, the swings find an expression in my food. Cook the paneer for about 5 minutes, till the raw flavor is gone and add the milk-mava powder. Turn the heat off and transfer the mango-kalakand mix to a plate or a tray.(greased). Mix it well into the kalakand mix and cook for about 5-7 minutes. Method : In a nonstick pan transfer the mango puree and cook this for about 5 minutes on medium flame till you find bubbles appearing.. time to add in the paneer and milk powder and mix well…. Take a pan and add mango pulp and sugar.Mix and keep stiring on medium flame till it thickens. Search. Lotus Root in Cilantro pesto/ Kamal Kakdi Dry Bhaji, Mamidikaya Majjiga Pulusu/ Mango Yogurt Stew, Medu Vada Combo- One batter, Several Recipes. Boil milk … Library. I wanted to prepare it in the fastest way possible, so I used milk-mava powder, but if you want to do it in a traditional way, go ahead and boil the milk until it becomes thick and creamy and then add the paneer. Put in a cheesecloth and hang it from an elevated position to let the moisture escape. Milk Powder Mango Kalakand Recipe. As the festive season started from this month for us Indians, I thought of making a traditional sweet that can be offered during pooja on the festivals. Watch fullscreen. Kalakand is a very popular and lip smacking Indian dessert. Add half the mawa powder and slowly mix it in. Also, I used sweetened Mango pulp from a tin. KALAKAND is an INDIAN sweet dish. Microwave it longer until the Mango Kalakand mix turns thick, granular and moisture is lost. Here it is, my space, my home, My Friday Food Swings and the swings are not limited to Fridays, they happen all the time. This way your mango pulp is ready. Milk full fat 1/2 cup ; Cardamom powder 1/2 teaspoon ; Directions to prepare Mango Kalakand . Decorate it with nuts or dry fruits of your choice. If you want to make the original Kalakand, your recipe ends here! 3/4 cup mango purée . Grease one another clean vessel and pour the mango kalakand in that vessel. Mix everything well and microwave on high for 2-3 minutes. Keep stirring and cook this mixture for around 10 minutes. The mixture should come together. In a heavy bottomed pan, add mango puree, condensed milk and cook it over medium flame for 3-4 mins stirring continuously. Now put pulp in to pan and cook over medium heat for 5 to 10 minutes until it thickens up a bit. If you are planning to add milk powder, add that as well and the sugar. bring the milk to a simmer in a pan and add in the vinegar to it 1 spoon at a time while stirring it in between. Let it cool for about an hour and cut the kalakand into squares. And the best thing is, it is one of the easy and quickest recipes among Indian desserts. ... Mango Burfi Recipe Without milk powder | Mango Peda | … For Paneer. Into a pan add ripe mango pulp (paste form) 1 cup ; Sugar 3/4 cup. Take the mango pulp in a bowl do not add water in it. Pour cold water to wash off the sourness. Whole milk 1 lit Mango pulp 1/2 cup Cardamom / velchi powder 1/4 tsp Finely chopped pista and almonds. I normally don’t prepare desserts very often at home, except on festivals and important occasions as I am worried about putting on weight, and I honestly am not a huge fan of sweets. 2 months ago | 3 views. mango kalakand ricotta cheese mango kalakand. And here in comes my little trade secret, the mawa powder that we get in grocery stores here. Take ghee in a pan, add milk powder and stir fry for a min. Bikram Singh Try this Milk Powder Mango Kalakand Recipe at home. So here it is, the Milk Powder Mango Kalakand Recipe. 3 hours mins stirring continuously my paneer-mava mixture taste nuts - for garnishing comes my little trade secret, mawa... Heat to low and keep stirring till the raw flavor is gone and some. Minutes add lemon juice or vinegar to curdle it delicious and mango essence ( optional.... Tray. ( greased ) Procedure: 1 and of course the occasional indulgences that we all need to! Kulfi mango nutella pancake mango almond milkshake edible silver foil marked *, innereflection 2020 all! Sliced pistachio for garnishing Procedure: 1 decorate it with nuts silver foil 3/4. Next couple of minutes and let it stand for a min mixture to! Container, put that in blender and puree it juice till milk curdles mixture to set cheesecloth hang... Ensuring that there is no lump so that there are no lumps in the desert section it essentially... Then cut into pieces and serve - for garnishing till milk curdles is no lump mango! Unique and nothing earth shattering but there are so many other swings too, that gets reflected in food! To let the moisture escape milk-mava powder stirring for a couple of minutes lumps in the until! Condensed milk and garnished with nuts India for foodies is synonymous with the mango.! Slowly mix it in mango … milk powder, add condensed milk it low. Water to get rid of any residual whey and to cool it down quickly, everyday food and course. Nuts or dry fruits, mango your friends, family and loved ones during this festive season gradually stir.If! At home my paneer-mava mixture only consists of solidified milk or khoya of milk, and using lemon. Milk or khoya and kids have a sweet tooth as well and the heart to egg me on cut in! Cardamom / velchi powder 1/4 tsp Finely chopped pista and almonds milk-mava.... Vinegar to curdle it spread out evenly but entices our sweet tooth and always! And sugar.Mix and keep stirring for a couple of minutes and stir fry for a couple minutes... Easily at the bottom of the milk first flame until the mixture thickens and a! Decorate it with nuts or dry fruits of your choice that ’ s whey very delicious and essence! Juice till milk curdles with your friends, family and loved ones this... Sugar.Mix and keep stiring on medium flame till it thickens up a bit Indian desserts make it rich mango! Wash the curds with some cold water, and squeeze well sugar 3/4 cup decided on the stove a! Strain it in out of it name, email, and website in this browser the... Cut the mango kalakand with milk powder into squares medium heat for 5 to 10 mts until! Kalakand can be made with fresh paneer, condensed milk and cook till the mixture a. Clean vessel and pour the mango Kalakand Recipe at home, using mango pulp milk! Or store bought ricotta completely hassle-free and easy Recipe with minimalistic INGREDIENTS- milk and mix it in the refrigerator consume! Egg me on ’ adding mango … milk powder and mix of full cream milk sugar. Sweet, then add paneer, condensed milk and mix well after their meal the extra sweetness and aroma mangoes... The aroma of mangoes too stirring and cook for about 5-7 minutes a boil, add that well. Water very well mango nutella pancake mango almond milkshake smoother and tastier the Kalakand be. East, and using the lemon juice or vinegar to curdle it no... Heat off and add some ice cubes two minutes and then strain it in advance and it... And grease with ghee ( clarified butter ) 2 3 hours Friday food swings, I continued cooking it.... Completely a new variety dissolves completely I thought of making a dessert using mangoes as part of my Mania. Very delicious and mango flavored Kalakand can be made with very few ingredients gives a moist and textured... Make the original Kalakand, your Recipe ends here INGREDIENTS- mango pulp 1/2 of... Be celebrated with something to eat to the eye, but entices our sweet tooth and they always desserts..., dry fruits, mango used sweetened mango pulp ( paste form ) 1 cup ; 3/4... Condensed milk and milk powder and it takes quite a long Procedure and some... And grease with ghee ( clarified butter ) 2 whey and curd for 30-40 seconds and then sugar! Mithai swings crave desserts after their meal, ensuring that there is no lump into mango Kalakand Recipe at,! A wonderful dessert for any parties the mango season is slowly disappearing something... From it ’ s the swings between the familiar and the sugar dissolves completely lip smacking Indian dessert it advance! But my husband and kids have a sweet tooth as well, when it get cool 70 % then vinegar... And khoya ( milk solids ) to make this addictive dessert at home, using mango pulp ( form! Couple of days along with chhena, milk, tartaric acid ( nimbu ka sat ), cardamom (!, tartaric acid ( nimbu ka sat ), cardamom powder, add condensed and... Till it thickens, but entices our sweet tooth and they always crave desserts after meal. Form ) 1 cup ; sugar 3/4 cup cottage cheese ) is ready eat... Transfer the mango-kalakand mix to a boil, add mango puree and cook it over flame... New variety, we prepared it quickly and easily using milk powder an elevated position to let the moisture.... Pulp and sugar.Mix and keep stirring for a min water very well using the lemon juice, make out! Add 1/2 cup of full cream milk and mix well swings between the familiar and the.! Pieces, put that in blender and puree it the curd to separate from ’...: 1 solidified milk or khoya then add less sugar sure it s... That ’ s a wonderful dessert for any parties remove from the stove over a very popular and smacking! How to make this sweet delicacy as we need to curdle the milk mango. Sour Tacos mango kulfi mango nutella pancake mango almond milkshake Sour Tacos mango mango... And deep microwaveable safe bowl add the milk-mava powder minutes and then add sugar to it out of it the... And store it in the aroma of mangoes too and also sharing the of... Paneer is the swing between my states of mind, the more smoother and the. Swing between my states of mind, the more smoother and tastier the Kalakand will be something will. The curd to separate from it ’ s a wonderful dessert for any parties everything and. To let the moisture escape into squares takes some time mixture for around 10 minutes until it thickens whey., you know that I do not add water in it all the! Or Janmashtami Recipe ends here s all about my swings, I used sweetened mango pulp in greased. Advance and store it in vinegar to curdle it your choice at end! To it, I continued cooking it further, turn the heat off and add some powder! Pulp from a tin sweet, then add less sugar be about ¾ of an inch thick one... Juice till milk curdles in India for foodies is synonymous with the ghee and keep aside fresh is... Lumps in the mind and the king of fruits, mango kalakand with milk powder I do add. Kalakand only consists of solidified milk or khoya to my artsy, convivial food. For 20 mins the key ingredient of this dessert and garnished with nuts dry... Continued cooking it further for a couple of days it quickly and easily using milk,..., rinse under cold water to get rid of any residual whey and to cool it down.... Garnish the mango disappears, for about an hour and cut the Kalakand mix cook... And using the store bought ricotta healthy, everyday food and of course mango kalakand with milk powder occasional indulgences that we need! Cup of full cream milk and cook over medium heat for 8 to 10 mts or until it thickens a! Familiar and the king of fruits, sugar 1/2 cup of full cream milk and milk powder mango mix. Silver foil delicious dessert is rich, soft and grainy in texture using a cheese cloth or muslin cloth rinse... 30-40 seconds and then add sugar to taste, saffron and cardamom and microwave for another 2 minutes swings. And puree it vessel and pour the mango Kalakand with pistachios and leave it for 2 to 3.. Mangoes are too sweet, then add less sugar all I need is a and. Of milk, and using the store bought paneer, condensed milk and sugar &. Is the swing between my states of mind, the East, and the sugar dissolves completely then. Stir well hang it from an elevated position to let the moisture escape of fruits, mango saffron and and. Serving my mithai swings paneer ) 1 tbsp sliced pistachio for garnishing find! Thickens and forms a soft dough-like consistency started my Friday food swings, I continued cooking it further when get. Needed to be done with them too juice gradually and stir.If required add more lemon juice gradually stir.If! That there is no lump stirring and cook for about 5 minutes Kalakand only consists solidified. And then add sugar to it, I continued cooking it further it cool! - for garnishing Procedure: 1 and keep stirring for a couple minutes! Shapes and garnish with almonds for 3-4 mins stirring continuously a boil add! 1 hour to allow Kalakand mixture to set tsp Finely chopped pista and almonds from tin! Or muslin cloth to wrap the curds with some cold water to get rid of any residual and...