Mango Kalakand

Summer in India for foodies is synonymous with the mango season. 

The King of fruits can be used to make numerous dishes & one of them is mango kalakand that can be prepared & served in any festival. 

Ingredients (makes 12 to 15 pieces)

4 + 2 cups milk

1/2 cup sugar

1/2 tsp elaichi powder

3/4 cup mango purée 

Few saffron strands in 1 tsp of milk

1/2 cup curds (for making paneer)

1 tbsp sliced pistachio for garnishing

Method

For Paneer

Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

As the milk comes to a boil, add the curds gradually and stir the milk gently. 

The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with muslin cloth.

Wrap the curds in a muslin cloth and squeeze well. 

To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

For Kalakand

Boil remaining 2 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about a cup.

Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.

Add mango purée keep stirring till the mixture thickens a little.

Add the sugar, ealichi powder & saffron and continue to cook.

Add the paneer and keep stirring until the mixture become soft lump and start leaving the pan from sides.

Pour it over greased plate keeping about half inch thick.

Sprinkle pistachio.

Let it cool for about one hour & refrigerate it for an hour.

Cut the kalakand in squares & enjoy fresh & delicious mango kalakand 

Tips

* Putting few spoons of water in pot before putting milk reduces burning the milk at the bottom of the pan.

* Do check for sweetness of mango to reduce or increase the amount of sugar.

* Make sure kalakand don’t become too dry.

* I used fresh mango purée in this recipe but it can be made with canned one. 

* You can make paneer with lemon juice or citric acid instead of curds, but then you have to wash the paneer in running water to remove the sourness. Personally I would suggest curds only as it makes soft paneer always.