Kalakand is a traditional dish originated from Akwar, Rajasthan, India. It is prepared out of Indian Cottage cheese called paneer  and solidified sweetened milk. It has a nice grainy texture because of paneer. 

Normally it is prepared during different festivals like Holi,Diwali,Navratri.

Traditionally to prepare kalakand is a long process. A pan is kept on a flame , with milk in it. After milk boils, it is continuously stirred till it gets thikened . And then sugar and dry fruits are mixed and it is thickened again. Then it is poured on a plate and then cut into pieces. This takes hours.

But I am going to cut short all this process and am going to show you how to prepare mango kalakand quickly and easily with no compromise on the flavor and taste. Here , I have used sweetened condensed milk instead of plain milk, which fastens  the process.

So , let’s start with quick and easy mango kalakand .

Yields: 9 pieces

Total Time: 20 Minutes

Ingredients:

• 1 Cup Mango Pulp
• 1/2 Cup Paneer /Cottage Cheese
• 1/2 Cup Sweetened Condensed milk
• Almond slices for garnishing.
• Kesar/Saffron strands for garnishing
• Ghee / Clarified butter to grease the plate.

Method:

Grease a plate with ghee  and keep aside.

Heat a non stick skillet and cook mango pulp on medium heat for about 2 minutes , stirring continuously.

Crush cottage cheese(Paneer) really well to get nice small grains. Pour it in the mango pulp. Mix .

Add condensed milk. Mix and cook everything together , mixing continuously scrapping sides in between .

Make sure that the heat is on medium. Cook until the mixture leaves the sides of the skillet. This will take about 10-15 minutes.

Pour it in the plate and spread . Make a square shape . Don’t make it too thin . Keep the thickness to at least 1 inch. Garnish with some almond pieces and press a little.

Let it cool for 1 hour. Cut with sharp knife making square pieces.

Garnish the pieces nicely with some saffron strands and serve.

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