Milk Powder Mango Kalakand Recipe. This will be something I will make for Raksha Bandhan this year. No, I do not have a biological brother but I have many brother figures in my life and of course my cousins and Sam’s cousins. And knowing me, you know that I do not pass on any occasion that can be celebrated with something to eat. I celebrate everything be it St. Patrick’s Day, Eid or Janmashtami. You have a food dedicated to a holiday/event, chances are that I will experience an irresistible urge to reproduce it on that very day and I will brave any storm to do it. Well, that’s my relationship with food. All I need is a little swing somewhere in the mind and the heart to egg me on. It’s all about my swings, at the end of the day.

Milk Powder Mango Kalakand Recipe – Easy to Cook

When I started My Friday Food Swings, I probably decided on the name in a fraction of a second. It had to have Friday, as Fridays are when I wake up from the dead and of course my swings, the ones I have in my mind and it gets reciprocated on the plate in most cases. My swings are between the healthy, everyday food and of course the occasional indulgences that we all need. In fact, if you read the “About Me” section in my blog, that’s what it talks about and I have not updated this thing in four years. But there are so many other swings too, that gets reflected in my food. The most prominent one is the swing between my states of mind, the East, and the West. I keep toggling between the life from the growing up years in India and the one of settling down and making a life for my own here. It’s the swings between the familiar and the known and also sharing the adventure of exploring the unknowns.

And then there are the swings of the bohemian heart which wants to quit everything and go travel the world and the swings of the OCD ridden focused mom and wife who lives off checklists. So this is me, the food blogger, the aspiring photographer, the home décor enthusiast, the antique appreciator, the art aficionado and a complete slave of the swings of the heart and mind. Yes, nothing unique and nothing earth shattering but there, in it all, the swings find an expression in my food. Here it is, my space, my home, My Friday Food Swings and the swings are not limited to Fridays, they happen all the time.

So coming back to the Mango Kalakand Recipe, the idea is to do a homemade traditional looking Indian sweet in as little time as possible. And here in comes my little trade secret, the mawa powder that we get in grocery stores here. It is essentially milk powder and it takes away the hard toil from traditional Indian sweet recipes. This is my tool when it comes to serving my mithai swings. And as the mango season is slowly disappearing, something needed to be done with them too. So here it is, the Milk Powder Mango Kalakand Recipe.

Let me know how it turns out for you.

Along wtih Mango Kalakand Recipe, You may also like the recipes below:

Milk Powder Mango Kalakand

Author: Soma
Prep Time: 15
Cook Time: 20
Total Time: 35

Print Recipe

Description

The Milk Powder makes this recipe easy and fast without compromising on the taste at all. Try this Milk Powder Mango Kalakand Recipe at home.

Ingredients

Sweetened Mango Puree- 2/3 cup
Condensed Milk – ½ cup
Chhena – 1 cup (Homemade Ricotta Cheese, see notes)
Khoya Powder – 11/4 cup
Cardamom – 2 tsp
Pistachios – 2 tbsp, thinly sliced
Edible Silver Foil – For Garnish (Optional)
Ghee – 1 tsp (to grease container)

Instructions

Grease an 8 inch square glass baking dish with the ghee and keep aside.
Mash the chhena well.
In a heavy bottomed pan, add mango puree, condensed milk and cook it over medium flame for 3-4 mins stirring continuously.
Add the chhena in the pan and mix it in. Keep stirring and cook for another 4-5 mins until the mixture thickens.
Add half the mawa powder and slowly mix it in. The mixture should come together.
Remove the pot from the stove and add the remaining milk powder and cardamom powder. Mix it well so that there is no lump.
Now put the pot back on the stove over a very low flame and keep stirring for a couple of minutes.
Remove from the stove and in a greased container, put the mixture and level it with the back of a spatula. It should be about ¾ of an inch thick.
Sprinkle the chopped pistachios on top and add the edible silver foil. And let it cook down at room temperature for 20 mins.
Refrigerate for a couple of hours and then cut into pieces and serve.

Notes

To make chhena

Boil 1.5 liters of milk.
Add ¼ cup of lemon juice and stir. You will see the whey separate.
Remove from stove and let it stand for a couple of minutes.
Strain the milk solids and rinse in cold water very well.
Put in a cheesecloth and hang it from an elevated position to let the moisture escape.
Also, I used sweetened Mango pulp from a tin. You can use fresh mango pulp and depending on the sweetness of the mango, you can use about 1/2 cup of sugar considering that the mango is sweet.

Nutrition

Serving Size: 12
Calories: 0
Sugar: 0
Sodium: 0
Fat: 0
Saturated Fat: 0
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 0
Protein: 0
Cholesterol: 0

Keywords: Mango Kalakand Recipe

Milk Powder Mango Kalakand Recipe – Cook Kalakand at Home