Mango kalakand

Mouth watering combination of the traditional kalakand and the king of fruits, mango! Check out this mango kalakand 🥭

Recipe

Ingredients
• Full cream milk – 1 ltr
• Alum – 1/4 tsp
• Mango puree – 2 cup (1 cup ~ 240 ml)
• Sugar – 200 gm
• Almond, Cashew, Pistachio flakes (Optional, for garnish)

1. Boil milk in a heavy bottom pan, stirring occasionally

2. If you have chunky alum then grate/ground it to fine powder so that you can measure it accurately

3. When the milk comes to a boil, add the alum powder and stir

4. Reduce the milk and alum mixture to half of its quantity. You will start observing small curds forming (looking slightly like paneer)

5. Add the mango puree and stir. 🥭
I personally prefer Alphonso mangoes as they’re sweeter and smoother than most other mangoes. You can use any mangoes of your choice as long as they’re not sour!

6. Cook the mixture on a medium low flame until it reduces

7. Add sugar and cook for 7-8 minutes on high flame stirring continuously.
Warning ⚠️ If you don’t stir continuously, the mixture is going to attack you in full swing while it is boiling and bubbling 😅

8. Cook till the mixture starts to gather in the pan

9. Grease a mould with some ghee. Pour the kalakand mixture evenly. Cool it down and let it set for a couple of hours in the fridge

Garnish this beautiful mango kalakand with dry fruits of your choice and enjoy! 😋