Kalakand is a popular Indian sweet mainly made during festivals in North India. Its core ingredient is thickened milk. Here is an interesting variation of the traditional dish with a mango flavor. This turned out so yummy that it got over within minutes. In fact we didn’t even allow it to set completely ?
Its fairly simple to make needing not too many ingredients. The only time consuming step is the thickening of the mixture. But since I made in less quantity, it didn’t feel too long. But I suggest you try this with at least one liter of milk as with half liter I could get only six pieces of this mouth watering sweet.
Also you can make this dish with self-curdled milk. I have tried this with both ways -i.e. with curdled milk and by using lemon and milk and as mentioned below. Its a great way to use up the curdled milk. So curdled milk no longer makes me sad ?
Makes: 6 pieces
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients:
Milk : 500 ml
Lemon juice : 2 tbsp
Sugar : 1/2 cup
Mango pulp : 1/2 cup
Dry fruits : 2 tbsp or more (chopped – almonds and pista)
Method of Preparation:
- Take 500ml of milk in a bowl bring to boil. Add lemon juice. The milk will begin to curdle.
- Once the milk has completely curdled (that is the water has completely separated from the milk part) remove from heat.
- Drain out the water. Press lightly with back of spoon to remove any access water.
- Take a thick bottomed pan. Add mango pulp and sugar and keep on medium flame. Once the sugar has completely dissolved add the collected milk.
- Keep stirring till the mixture thickens. Once it reaches the desired consistency, remove from flame.
- Take a dish and grease it with ghee. Transfer the kalakand to the greased dish. You can flatten the top with a greased spoon or greased finger while the mixture is still hot.
- Garnish with loads of chopped dry fruits and keep aside for an hour. Cut into pieces and serve.
