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!! 🙂

‘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!!

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

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

Step wise pics Procedure for ‘Mango kalakand burfi / fudge’:

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

***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***.

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

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.

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Prep Time 5

Cook Time 20

Total Time 22

Course Dessert

Cuisine Indian

Equipment

Thick bottomed vessel
Stove top