About Mango Kalakand Recipe
Mango Kalakand Recipe | Mango Barfi Recipe | How to make mango kalakand with step by step photos and video recipe:
Kalakand is a very well know Indian Dessert 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 kalakand recipe. I have flavored it with mangoes and hence it will be mango kalakand.
Perfect dessert for any party. Mango Recipes are always very appetizing and mouth-watering. Try this delicious mango kalakand recipe and share your experience!
Other Popular Recipes
Similarly, If you are looking for more Indian Dessert Recipes, I would like to share my other dessert recipes collection with this post of Mango Kalakand Recipe | Mango Burfi Recipe | How to make mango barfi.
Do try other Dessert Recipes
Mango Kulfi
Aam Papad
Mango Rabri
Nankhatai
Khoya Meeng Burfi
Banana Bread
In addition, I would also like to highlight my other recipes categories like,
Breakfast Recipes
North Indian Recipes
Paneer Recipes
Sabzi Recipes
Recipe Card
Mango Kalakand Recipe | Mango Burfi Recipe | How to make mango kalakand
Ingredients
- 1 liter Milk
- 1 tbsp Lemon Juice
- ½ cup Sugar
- ½ cup Mango Pulp
- ½ cup Mix Dry Fruits (almonds, pistachio, cashew)
- 2 tbsp Roasted Sesame Seeds
Instructions
- Firstly, Take 1 liter of milk out in any utensil for boiling. When the milk starts boiling turn off the gas and lets it cool down and Keep it 80% hot. Now curdle the milk.
- To make paneer, add lemon juice to milk and stir well.
- Further, The moment milk curdles stop adding lemon juice to 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 the rest of the water. Remove all excess water.
- Take out the prepared paneer on a plate.
- Thinly slice almonds and pistachios and make powder of cardamom.
- After that, take a pan, and add mango pulp and sugar. Cook it until the sugar melts and mango pulp becomes thick.
- Additionally, add curdled milk (paneer) to the cooked mango pulp and stir continuously until it becomes thick.
- Add almond and pistachios to the mixture as well. Cook until it gets thick consistency.
- Further, turn off the gas and add cardamom powder to the mixture.
- After that, grease plate with ghee and pour the kalakand mixture evenly.
- Sprinkle 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.
- Finally, delicious and tasty Mango Kalakand or Mango Burfi is ready to be served. It can be stored in a refrigerator for one week.
Step by Step Recipe
How to make mango kalakand | Mango Barfi Recipe with step by step photos:
1. Firstly, Take 1 liter of milk out in any utensil for boiling. When the milk starts boiling turn off the gas and lets it cool down and Keep it 80% hot. Now curdle the milk.
2. To make paneer, add lemon juice to milk and stir well.
3. Further, The moment milk curdles stop adding lemon juice to 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 the rest of the water. Remove all excess water.
5. Take out the prepared paneer on a plate.
6. Thinly slice almonds and pistachios and make powder of cardamom.
7. After that, take a pan, and add mango pulp and sugar. Cook it until the sugar melts and mango pulp becomes thick.
8. Additionally, add curdled milk (paneer) to the cooked mango pulp and stir continuously until it becomes thick.
9. Add almond and pistachios to the mixture as well. Cook until it gets thick consistency.
10. Further, turn off the gas and add cardamom powder to the mixture.
11. After that, grease plate with ghee and pour the kalakand mixture evenly.
12. Sprinkle 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. Finally, delicious and tasty Mango Kalakand or Mango Barfi is ready to be served. It can be stored in a refrigerator for one week.
