BM #129 Week 2 Day 3 -
Mango Kalakand is a simple dessert made with homemade crumbled paneer, mango puree and sugar. This delightful dessert is perfect for any festive occasion.
This is one of the easiest and quickest desserts to make if the homemade crumbled soft paneer is ready.
Ingredients -
**Mango Puree 2 cups
Sugar 3/4 - 1 cup (I added 3/4 cup and it was enough for us)
*Paneer crumbled 2.5 - 3 cups
Crushed Nuts (Almonds, Pistachios and Cashews) as needed
Elaichi / Cardamom Powder 1/2 tsp
Ghee 1 tsp
*I made paneer out of 3 liters of full fat milk
** I used canned Mango Puree with no added sugar
Method Of Preparation -
Boil 3 liters of milk and add about 1/4 cup of lemon juice until the milk solids separate. Collect the cheese/chenna in a muslin cloth, rinse, drain and set aside.
In a non stick pan, heat mango pulp and sugar until the sugar is dissolved.
Add the chenna from step 1 into the simmering mango pulp. Keep stirring until the mixture comes together as a single mass without sticking to the pan.
Sprinkle some nuts and cardamom powder. Mix well and transfer into a greased pan or parchment paper lined pan, pat it evenly, sprinkle nuts and allow it to set. slice as needed. Refrigerate until ready to serve.
Preparation Time 1 hr 15 minutes
Makes 24 pieces
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You are giving me a lot of ideas to try with the upcoming mango season. This makes me mouthwatering. Wish I can pick from the screen and enjoy right away.