🥭 Mango Kalakand Recipe – A Perfect Fusion Indian Sweet for Festivals

Mango Kalakand is a delightful twist on the traditional Indian Kalakand sweet. It combines the juicy tropical flavor of fresh mangoes with the creamy richness of milk solids (khoya or paneer). This fusion dessert recipe is a summertime favorite, especially during mango season and festive occasions like Diwali, Raksha Bandhan, Holi, and Eid.

With ripe Alphonso mango pulp, fresh paneer, condensed milk, and a touch of cardamom, this easy kalakand recipe offers a melt-in-the-mouth texture. Whether you want a homemade mango dessert for guests or a quick festival sweet, Mango Kalakand is an irresistible choice.

🛒 Ingredients for Mango Kalakand (Serves 10–12)

Main Ingredients

• Ripe mango pulp (preferably Alphonso) – 1 cup

• Paneer (freshly crumbled) – 250 g

• Sweetened condensed milk – 1 cup

• Ghee – 2 tbsp

• Cardamom powder – ½ tsp

• Sugar – 2–3 tbsp (adjust depending on mango sweetness)

Garnish

• Chopped pistachios – 2 tbsp

• Chopped almonds – 2 tbsp

• Saffron strands – a few (optional)

🍳 Step-by-Step Preparation – Mango Kalakand Recipe

Step 1 – Prepare the Tray

1. Grease a square tray or thali with ghee.

2. Line with butter paper for easy removal later.

Step 2 – Cook the Mango Pulp

1. In a non-stick pan, pour mango pulp and cook on medium flame.

2. Stir continuously for 4–5 minutes until it thickens slightly and loses raw smell.

3. Keep aside.

Step 3 – Make the Kalakand Mixture

1. In another heavy-bottomed pan, add crumbled paneer, condensed milk, and ghee.

2. Cook on low flame, stirring constantly to avoid sticking.

3. When the mixture starts thickening, add the cooked mango pulp.

Step 4 – Flavor and Final Cook

1. Mix well until the mango blends with the paneer mixture.

2. Add cardamom powder and sugar if needed.

3. Continue cooking until the mixture starts leaving the sides of the pan.

Step 5 – Set the Kalakand

1. Transfer the mixture into the prepared tray.

2. Spread evenly and garnish with chopped pistachios, almonds, and saffron strands.

3. Let it set for 2–3 hours at room temperature or 1 hour in the refrigerator.

Step 6 – Cut and Serve

1. Cut into squares or diamond shapes.

2. Serve fresh or pack in festive gift boxes.

🍛 Serving Suggestions

• Best enjoyed chilled as a summer dessert.

• Serve alongside other mango-based sweets for a festive platter.

• Wrap pieces in butter paper for Diwali and Raksha Bandhan gifts.

📊 Nutrition Facts (Per Piece – approx.)

💡 Tips for Perfect Mango Kalakand

• Use ripe Alphonso mangoes for the best color and flavor.

• If using store-bought pulp, reduce sugar as it may already be sweetened.

• Always cook on low to medium flame to avoid burning.

• Store in an airtight container in the refrigerator for up to 5 days.

🌟 Why You’ll Love This Mango Kalakand Recipe

• Seasonal Delight: Captures the freshness of summer mangoes.

• Quick & Easy: Ready in under 30 minutes.

• Festive Favorite: Perfect for Indian festivals and family gatherings.

• Fusion Dessert: A modern twist on the classic kalakand sweet.

📍 Location & Origin

• Cuisine: Indian

• Region: Popular across North India, especially in Uttar Pradesh, Rajasthan, and Gujarat

• Best Served During: Mango season (April–July) and festivals

• Serving Style: Cut into squares or served in decorative sweet boxes

History & Background:
Kalakand originated in Alwar, Rajasthan, as a rich milk-based sweet made with reduced milk and sugar. The Mango Kalakand is a modern innovation, blending the tropical taste of ripe mango pulp into the traditional recipe, making it a refreshing summer treat.

Interesting Facts :-
This Mango Kalakand Recipe is the perfect combination of traditional Indian mithai and refreshing mango flavor. Creamy, rich, and fragrant, it’s a dessert you’ll want to make every mango season. Whether served for a festival or a weekend treat, it will surely impress your family and guests.

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