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Mango Kalakand Burfi / Fudge

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:20 mins   Cuisine:Indian

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!!  🙂 

mango kalakand burfi / fudge

‘Kalakand’ is one of the super simple ancient traditional Indian dessert recipes. The basic recipe actually uses only 2 ingredients, crumbled milk extracts (paneer) and sugar. This recipe of Mango kalakand is just an extended version, with the addition of sweet mango puree.

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 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

Instructions

  • Take fresh sweet yellow mangoes and wash them thoroughly.
  • Peel the skin off, cut the mango into chunks of pieces.
  • Transfer these mango chunks into a blender / processor / mixer. Blend them thoroughly into fine paste.
  • Using a muslin cloth, strain the puree and take the strained content for the recipe. Done!!
mango kalakand burfi / fudge

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

Dessert recipes collection here⇒  Desserts / Mithayi

Appetiser recipes collection⇒  Starters / Snacks

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

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mango kalakand burfi / fudge

Ingredients:

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

Special Ingredients:

  • Pistachios
mango kalakand burfi / fudge

Step wise pics Procedure for Mango kalakand burfi / fudge:

  • Firstly, grease an entire tray with ghee / butter and keep it aside.
mango kalakand burfi / fudge
Take the mango puree and sugar into a wide, thick bottomed vessel. Switch the flame on under medium. 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.
mango kalakand burfi / fudge
At this stage,transfer the entire content from the pan onto a greased tray. Garnish with finely chopped pistachios.
mango kalakand burfi / fudge
Using a sharp knife make desired markings. Let it cool completely before you cut the pieces. Done!!

Tips:

  • 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. 
  • Store the tray directly or the fudge pieces in the fridge or even in the freezer.

Result:

  • In one word, the taste of this, Mango kalakand burfi / fudge, 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 crowd pleasing delicious dessert, and adding the King of fruits to it, makes it super delicious. 🙂 
mango kalakand burfi / fudge

Mango Kalakand Burfi / Fudge

VegCookBook by Praveena
Mango kalakand burfi / fudge is a traditional Indian dessert made with fresh sweet mango puree / canned mango puree. Easy, quick make ahead party recipe.
Prep Time 5 mins
Cook Time 20 mins
Total Time 22 mins
Course Dessert
Cuisine Indian

Equipment

  • Thick bottomed vessel
  • Stove top

Ingredients
  

  • 2 cups Sweet Mango Puree / Canned Mango Puree
  • 1 cup Sugar
  • 3 cups Paneer / Curdled Milk Extract (crumbled)
  • ¼ teaspoon Cardamom / Elaichi Powder
  • 15 count Pistachios (finely chopped)

Instructions
 

  • Firstly, grease an entire tray with ghee / butter and keep it aside.
  • Take the mango puree and sugar into a wide, thick bottomed vessel.
  • Switch the flame on under medium. 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 this stage, after 20 mins, when the content starts to leave the sides of the pan,
  • Transfer the entire content from the pan onto the greased tray.
  • Garnish with finely chopped pistachios.
  • Using a sharp knife make desired markings.
  • Let it cool completely before you cut the pieces. Done!!

Notes

Please see the main post for step wise pics recipe and TIPS. at htps://vegcookbook.net
Keyword fudge, kalakand burfi, mango dessert, mango fudge recipe, Mango kalakand burfi, party dessert

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2 comments

  1. Thanks for the recipe….I made this here in USA with leaving the paneer out and adding 8 ounces of cream cheese and one cup of milk powder…and added cinnamon.cardomom,and nutmeg half teaspoon…with half stick of unsalted butter….whisked it allup in a microwaveable dish…made it in the microwave for cooking this in three minutes at a time for twenty five stirring it to solidify…and greased the casserole dish with butter and sprinkled….almond flour and coconut flour mixed…and then poured the mixture…spread it thick enough to solidify. Took a het of waxpaper..and pressed down the mixture…garnish with yellow raisins and pistachios..and slivered almonds and almond flakes..Kept this to cool on the counter for five minutes…and then in the frying for one hour…Before putting it in the frig…cut them into one inch squares…stored this in the frin in airtight container…the barfi has a shelf life of a week to ten days. I am diabetic…so instead of sugar..added stevia..a natural sugar one half cup…and organic light sugar of quartercup..It was a perfect sweet..not too sweet. Each piece has a calorie content of 200+ calories. Thanks for sharing your lovely recipes…and all the best for 2020..Continue to share your great recipes.

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