an absolutely delightful Indian Milk Fudge (kalakand) with the flavor of the king of fruit, Mango (JUST 4 INGREDIENTS & 10 MINUTES)
This year raksha bandhan is day after tomorrow. What better than to please your brother or even sister with home made food for Rakhi, I like to cook everything that my brother likes rather than going outside, even if it is simple dish it makes the spread much more special. This year I have planned to make sweet dishes using Mango for this celebration along with some other dishes as well. So in this post i am going to share Mango Kalakand in microwave 😊
STAY CONNECTED to us as the next sweet dish using Mango is coming just after this post !!!
so What is Kalakand ?
Apart from the traditional method, there is another way where one can make kalakand INSTANTLY. In instant method, some chhena / grated soft paneer and condensed milk is used to make kalakand. However, whether it is cooked in traditional way / in instant way, the taste and texture of the end result is quite similar. Only the difference is one can make the dish with much less effort in instant method. Though the basic kalakand is made only of chhena and sweetened milk (milkmaid), still these days there are some varieties of kalakand are being prepared which contain fruits or vegetables flavors and those flavorings are blended pretty well with this milky dessert. Here is a fruity flavored kalakand 👇
Mango Kalakand !!
Well, from the name itself one can guess the flavoring agent of this sweet dish is the king of fruit, Mango. I have the last batch of mangoes in my pantry, so before finishing all and waiting for next summer to have mango, I am here with this sweet dish Mango Kalakand. And yes, this kalakand is the Instant one and that too in microwave.
Dietary note :
✔ Festival sweet dish
✔ Vegetarian
✔ Gluten free
✔ Instant Dessert
Ingredients of this mango kalakand :
- Chhena - I have used fresh homemade chhena. So for homemade chhena always pick full fat milk if the chhena is used for making any sweet dish, do check how to make CHHENA at home. Instead of chhena, one can use paneer here. But in that case the paneer has to grate well. If using the store bought paneer then pick the soft and fresh paneer.
- Condensed milk - The sweet factor of the dish is due to this ingredient. One can increase or decrease its amount as per the sweetness desired. In addition to this, some amount of regular sugar also can be added.
- Mango pulp - This is the fruity touch in the kalakand. I have simply peel ripe mangoes, roughly chopped the flesh and make a fine puree from it without adding any water. The natural sweetness also affect the overall sweet taste of the kalakand. So after adding the mango pulp adjust the amount of condensed milk, little more or less.
- Mango essence - This is optional. The mango essence enhances the fruit flavor in the kalakand. But this is optional and I have not added.
- Milk powder - This is used as the binding factor here. Also the milk powder gives a richness to the kalakand. So I always use this in any kind of kalakand.
- Chopped nut & Rose petals - These are optional, but gives an eye-catchy look to the dish. I have used some chopped almonds and pistachio along with some rose petals. One can opt any other like cashew, varak / edible silver / golden leaf for the toppings.
- Ghee - Ghee is used to grease the tray onto which the kalakand is transfered and allowed to set. By greasing, the kalakand slices come out easily from the tray.
Method of preparation :
💡FEW TIPS TO MAKE PERFECT KALAKAND :
- Always use fresh homemade chhena or paneer to make kalakand which leads into so soft and moist Kalakand.
- If using paneer, then grate them first and then use in the preparation method.
- Avoid using frozen hard paneer for making this sweet.
- Mango and cardamom pairs pretty well. So don't skip adding the cardamom powder while making the mango kalakand.
- I have greased my tray with ghee here. Alternatively, you can line your tray with the parchment paper. This way it would be easier to lift the paper and then cut the sweet dish into squares.
- Don't be hurry in slicing the kalakand. If it is well set in refrigerator then one can easily take out the slices.
- Always keep in mind not to place the kalakand bowl on high for long time, else the kalakand will become hard.
Serving suggestion :
Kalakand is usually prepared in India during the weddings, parties, festive seasons like Diwali, Raksha Bandhan, Holi, Eid etc. This is a perfect make-ahead kind of sweet dish prepared using some fresh mango pulp. During the mango season this is I often make if some fresh chhena is there with me. The whole process is super simple, easy and quick. Just mix everything and microwave on high in some interval till becomes slightly thick (but must have soft texture). Allow to set well and cut into slices. That's it, the sweet dish is ready ! This kalakand stays good for 4-5 days in the refrigerator keeping in an airtight container. So as the celebration days are here and then why to wait, try out this super delightful slices with mango and indulge with all near & dear ones !
Now let’s go through how to make "Mango Kalakand in microwave" at home 👇
: Recipe Card :
Mango Kalakand in microwave
Prep time: 5 MCook time: 10 MTotal time: 15 M
an absolutely delightful Indian Milk Fudge (kalakand) with the flavor of the king of fruit, Mango
Ingredients:
- Chhena 3/4 cup
- Condensed milk 1/2 cup
- Mango pulp 3/4 cup
- Milk powder 1/4 cup
- mango essence (optional) 1-2 drops
- Chopped nut for toppings
- Rose petals for toppings
- Ghee for greasing
Instructions:
- Take all the mango pulp in a large microwave safe bowl and microwave on high for 2 minutes.
- Take out, give a mix and again microwave on high for 1-2 minutes more.
- Meanwhile grease a tray (preferable square tray more than 1 inch height) with little ghee. Keep aside.
- Take out from the oven.
- Into that, add condensed milk along with chhena, milk powder and mango essence (optional).
- Mix everything well and microwave on high for 2-3 minutes.
- Take out, give a mix and again microwave on high till the whole mixture seems slightly thick (still soft) with 1 minute interval (don't keep on high for long time, else it will become hard).
- Transfer the mixture immediately onto the greased tray.
- Flatten evenly and press using a spatula.
- Sprinkle chopped nuts and some crushed rose petals on top and again slightly press so that these will stick well.
- Cover the tray and keep aside to cool down a bit.
- Transfer to the refrigerator for 1 hour till set well.
- Cut into square pieces or any other shapes and enjoy !
Notes:
I have used fresh homemade chhena. One can use paneer here, just grate and use like chhena. The sweet factor of the kalakand here depends upon the sweetness of the mango pulp, hence adjust the condensed milk accordingly. Don't overcook the mixture, else the kalakand will be hard in texture. Simply keep an eye on when the whole mixture starts to thicken (but still has the soft texture).
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