I hope you all are having a fun time cooking and eating! I am having the time of my life experimenting, recreating recipes, and of course, eating all of it.
My Parents sent me mangoes from our farmhouse. At my native place, our farmhouse has more than 100 mango trees.Every variety is different and unique.
one of the trees is approx 100 years old.
here’s the picture …
So I decided to use mangoes for the dessert. I had milkmaid kept in the fridge and so my most immediate thoughts drifted to making kalakand.
I do believe the dish looks good if you present it in a creative manner and none is better than a short glass plating
This mango kalakand is very delicious and appetizing. It is made from fresh mango pulp, condensed milk, and homemade paneer. It is a perfect homemade sweet. Do try this mango kalakand before this season comes to an end.
Honestly, I had great fun styling kalakand and mangoes just give a tangy sweet flavor .loved the dessert.
Step- by -Step recipe with pictures to make Mango Kalakand / Mango Cheese Fudge Bites
Mango Pulp: 1 cup
Condensed milk: 150 ml
Fresh Paneer: 1/2 cup crumbled
Green Cardamom Powder : 1/4 tsp
Ghee/butter/oil : 1 tbsp (To grease)
Chopped Pistachios : to garnish
- In a heavy bottom pan heat mango pulp for a 3-4 minutes. Once started reducing, add condensed milk and paneer and mix well.
- Cook it unless the water content is reduced and it starts leaving sides of the pan.
- Once done, add cardamom powder, mix and take it out on a greased plate or a board.
- When cooled at room temperature put it in a shot bowls and decorate with whipped cream and pistachios.
- Served chilled.
- Try to use fresh mango pulp, if using store bought pulp, you may need to cook that for a longer time to make it thick.
- If using store bought paneer, be sure to grate it fine using a grater.
- This kalakand stays good for 5 to 7 days at room temperature.
- Store it in a refrigerator for longer use.
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