Make the most of mangoes this summer with this delightful Mango Kalakand recipe. Easy, quick, and absolutely delicious!
Total Cook Time: 1 hr 10 mins
Prep Time: 25 mins
Cook Time: 45 mins
Recipe Servings: 2
Ingredients:
- 1 Litre high-fat milk
- 1 cup Alphonso mango, chopped
- 2 pinches of saffron
- 2 tsp ghee
- 2 tsp vinegar
- 4-5 tsp sugar
- For Mango Cream Topping:
- 1/2 cup mango pulp
- 4 tsp cream
Instructions:
Prepare Chenna:
- Divide milk into two equal parts and boil separately.
- Add vinegar to one part of the boiled milk. Once it splits, add cold water. Strain the curdled milk through a muslin cloth to separate the chenna. Rinse with water to remove any remaining vinegar.
Reduce Milk:
- Add saffron to the other part of the boiled milk and reduce it to half.
Make Kalakand Mixture:
- Combine the reduced milk with the chenna.
- Add chopped mangoes and sugar to the mixture. Continue to reduce until thickened. Stir in 2 tsp of ghee.
Set Kalakand:
- Grease a steel tray or thali with ghee and spread the kalakand mixture evenly. Garnish with shredded pistachios.
- Let it cool, then cut into pieces or set in a pie mold and refrigerate until firm.
Serve:
- Once set, top the kalakand with mango cream and chopped mangoes.
Enjoy the creamy goodness of Mango Kalakand, a perfect summer treat!