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
- 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.
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.