Mango Kalakand with Split Milk

Name: Mango Kalakand with Split Milk
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 litres full fat Cow's Milk; 3 tbsp Sugar; 1 cup full fat Cow's Milk; 3 tbsp slivered Almonds; 1 large pureed Mango (Alphonso or Kesar); 1/4 tsp Cardamom powder

ZMA @zesty5

#PFR
#cookpadindia
A unique Kalakand recipe made with Split Milk and Mango puree that is absolutely awesome. A sweet that is purely desi and very much loved by almost all of us. There is no one who doesn't like this sweet. The process is also very much easy and absolutely hassle free. It can be very well made in the comfort of your homes just like the confectioners. The beautiful colour adds to it's awesome looks even more. This is something that can be relished on any given day as long as the King of Fruits lasts. And what better way to enjoy them with your loved ones by making and treating them to this stunning beauty on a festive occasion or a party. Isn't it people? Addition of Sugar depends on your choice and preferences.
Relish with your loved one's whenever you have Split Milk at your disposal giving it a lovely twist by adding your favourite Fruits to it or even as it is. Let your imagination run wild and use your creativity and cooking skills. All the best! Enjoy! Yum!

Mango puree adds that perfect bit of glitz and glamour to this stunning beauty. A great treat for all your loved ones and friends. And it's damn easy too. Nothing much complicated at all. Let's get rolling!

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

20-25 minutes

4 servings

2 litresfull fat Cow's Milk
3 tbspSugar
1 cupfull fat Cow's Milk
3 tbspslivered Almonds
1large pureed Mango (Alphonso or Kesar)
1/4 tspCardamom powder

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Steps

20-25 minutes

1

The spoilt Milk or the Split Milk is first of all drained thoroughly through a sieve. After done keep aside. Meanwhile add Milk to a kadai or a pan. Cook it on a low to medium high flame by stirring at regular intervals. After about 10-12 minutes, when you see that it looks almost half the quantity, add the Split Milk and the Mango puree to it along with Sugar and Cardamom powder. Cook for a further 10-12 minutes on a high heat.
2

Keep stirring until it thickens. Add a teaspoon of Ghee and slivered Almonds as it changes to a lovely pink colour. It usually thickens in no time but even if it has not, no need to worry, as it thickens and solidifies once cooled. Grease a dish and remove the Kalakand onto it. Leave it for an hour or two either outside or refrigerate it well covered.
3

Cut into desired shapes and serve garnished with sliced Almonds. The lovely Yellowish hue is due to the Mango puree added to it. And since it's already Split Milk that is being used here, it gets done in almost half the time compared to the normal Kalakand that we make using Cottage Cheese and the reduced Milk. That's it.
4

Serve it chilled either as it is or cut into required shapes. Enjoy!

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ZMA @zesty5

on June 15, 2022 15:49

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.