Mango Kalakand

Mango Kalakand is a delectable Indian dessert (mithai) made from whole milk and  mango puree. This one-pan dessert is made from scratch.

Recipe Source Link:https://www.mygingergarlickitchen.com/mango-kalakand/

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RECIPE INGREDIENTS

» For Mango Kalakand

• 2 liters of full-cream (whole) milk
• 2 tablespoons of white vinegar
• 1 1/4 cups of fresh mango puree or mango pulp
• 8-10 saffron strands soaked in 2 tablespoons warm milk
• 1/2 teaspoon of optional cardamom powder
• 1 cup of sweetened condensed milk, adjust to taste
• 1-2 tablespoons of chopped pistachios for garnish (optional)
• 7-8 saffron strands for garnish (optional)
• 5-6 crushed dried rose petals for garnish (optional)
• Edible sliver/golden leaves for garnish (optional)

RECIPE INSTRUCTIONS

» For making Mango Kalakand

1. In a thick-bottomed pan, pour 2 liters of full-cream milk over medium heat. Allow it to come to a boil while stirring constantly to prevent sticking. This should take around 10 minutes. Once the milk is boiling, add23 tablespoons of white vinegar and stir thoroughly. You'll notice the milk curdling, and it will separate into curds and whey. If the curdling is insufficient, even after adding vinegar, it indicates that more vinegar is needed. In such a case, add another tablespoon of vinegar.
2. Increase the heat to medium-high and continue boiling the mixture until it reduces by half, stirring occasionally. After this, incorporate the mango puree and stir again to combine. Add 2 tablespoons of saffron-soaked milk and sweetened condensed milk. Stir well and cook for 2 more minutes. Then, cover the pan with a lid and let it cook for 5-7 minutes, stirring occasionally.
3. Remove the lid, stir the mixture thoroughly, and then lower the heat to low-medium. Keep stirring and cooking for 10-12 minutes. As the mixture thickens, it will start to leave the sides of the pan. At this stage, mix in the cardamom powder and cook for an additional 3-4 minutes.
4. The kalakand mixture is ready when it forms a non-sticky ball. This process usually takes about 5-6 minutes over low heat. To check the setting consistency, take a small portion of the mixture in your hand and roll it between your fingers. If it's non-sticky and holds its shape, it's ready to set. Grease and line a pan or container with parchment paper.
5. Transfer the mango kalakand mixture into the prepared pan and spread it evenly with a spatula. Garnish with chopped pistachios, saffron strands, dried rose petals, and edible silver leaves if desired. Gently press down with the spatula so that the nuts stick to the mango kalakand.
6. Allow the kalakand to set for about two hours at room temperature, or for 1 hour in the refrigerator, or 15 minutes in the freezer. Once set, remove the kalakand from the pan and cut it into your desired pieces. Mango kalakand can be stored in the refrigerator for up to 7-8 days.

RECIPE NOTES

1. Simmering on medium heat, stirring constantly is recommended to prevent it from sticking to the bottom of the pan.
2. For a lovely color and profound saffron flavor, it is recommended to soak crushed saffron strands in warm milk for at least 10 minutes before adding to the mixture.
3. Using fresh mango puree or pulp ensures the best taste and texture. But if you are making it in the off season then you can make the same recipe with store-bought mango puree.
4. When slicing the Kalakand, make sure to use a sharp knife to get the clean cuts.
5. You can swap white vinegar with the same amount of lemon juice.