Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:20 mins   Cuisine:Indian

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Table of Contents⇓ RecipeCard⇓

Hello, my lovely readers!! 🙂 Today I’m sharing this recipe with a mixture of emotions, happiness and gratitude!

Happiness, for its the occasion, my blog had turned ‘2’ on the 27th of December. Hence showing my gratitude towards all my readers, because all your constant appreciation & support, is what matters to me!!

Hope you give me more good wishes for many more years of blogging. Of course, with a promise to share healthy & nutritious recipes from my side!!  🙂 

‘Kalakand’ is one of the super simple ancient traditional Indian dessert recipes prepared for special occasions. The basic recipe actually uses only 2 main ingredients, crumbled milk extracts (fresh paneer with whole milk) called as Indian cottage cheese and sugar.

This Indian mithai, Easy Mango kalakand recipe is just an extended version, with the addition of sweet mango puree.

Table of Contents:

Click to Expand / Collapse

1. Possible Alterations for the recipe, ‘Instant Mango Kalakand’:
2. How to make Fresh Mango Puree:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Easy Mango kalakand / Instant Mango Burfi / Mango Fudge’:
5. Tips & Storage:
6. Result:
7. Recipe Card & Print:

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Possible Alterations for the recipe, ‘Instant Mango Kalakand’:

The crumbled milk extracts / fresh paneer which I used here is homemade by me. I shall make a separate post for making the same.

Alternatively, you can use store-bought paneer pieces, bring it room temperature and then just crumble them with your hands. 

I have used store bought canned mango puree for this recipe. But I did try the same recipe using fresh sweet mango puree which I made myself.

How to make Fresh Mango Puree:

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Dessert recipes collection⇒  Desserts / Mithayi

Appetiser recipes collection⇒  Starters / Snacks

Quick to make dessert recipes⇒  After School / Lunch Box Sweet Treats

Related Posts:

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Ingredients:

• Sweet Mango Puree / Sweetened Mango Pulp – 2 cups
• Sugar – 1 cup
• Fresh Paneer / Curdled Milk Extract – 3 cups (crumbled)
• Cardamom Powder / Elaichi Powder – ¼ teaspoon
• Pistachios – 15 (finely chopped)
• Dry Rose Petals – 6 (optional)

Special Ingredients:

• Pistachios

Step wise pics Procedure for ‘Easy Mango kalakand / Instant Mango Burfi / Mango Fudge’:

Firstly, grease an entire tray with ghee / butter and keep it aside.

Take the mango puree and sugar into a wide, thick bottomed vessel or a non-stick pan.

Switch the flame on over medium heat. Keep stirring continuously.

When the sugar dissolves well, add the crumbled paneer / curdled milk extracts into the same pan.

Keep stirring continuously, in between add the powdered cardamom power.

At one stage, after 20 mins, the content starts to leave the sides of the pan.

At this stage, transfer the entire content from the pan onto a greased tray.

Garnish with finely chopped pistachios.

Using a sharp knife make desired markings. Let it cool completely before you cut the pieces.

Or else put the tray in the freezer for about 30 mins. Take it out and cut into pieces. Done!!

Tips & Storage:

• Try the same recipe with store bought canned mango puree or with homemade puree from fresh sweet mangoes. The measurements would be the same.
• I have used store bought canned mango puree for this recipe. 
• But I did try the same recipe using fresh sweet mango puree which I made myself.
• The crumbled milk extracts which I used here is homemade by me. I shall make a separate post for making the same.
• Alternatively, you can use store bought paneer pieces, bring it to room temperature and then just crumble them with your hands. 
• Don’t stop stirring while making the kalakand. If not there is high possibility for a burnt bottom.
• If you wish to have the fudge pieces a bit hard when compared to mine (in pic), continue to put on stove top for 5 mins more. 
• Storage: Store the tray directly or the fudge pieces in the fridge or even in the freezer.

Result:

• In one word, the taste of this, Easy Kalakand Recipe / Aam ka kalakand, is exemplary.
• The texture is very soft and melt in mouth type, which makes suitable for toddlers and older adults too.
• Kalakand itself is a prefect dessert which is a crowd pleasing, delicious Indian sweet. And adding Mango, the King of fruits to it, makes it super delicious. 🙂 

Recipe Card & Print:

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