Mango Kalakand

Name: Mango Kalakand
Total time: 2700 s
Yield: 1 tray
Cuisine: Indian
Ingredients: 1 L Full-fat milk; 2 tbsp Vinegar; 100 g Sugar; 150 g Homemade mango pulp; 50 g Milk powder; 2 tbsp Chopped mixed nuts; 1 tbsp Ghee; 1/2 tsp Cardamom powder; 1 tbsp Sliced nuts (for garnish); a few Saffron strands

Hetal Poonjani @HetalPoonjani_441

Gondal, Gujarat, India

Mango Kalakand is very close to my heart not only because I just love it, but also it's one of my Mom's best recipes. She used to prepare it as a prasad for our Thakorji. And as I loved it dearly, she used to prepare it without failing, every mango season when I visited her. I also make it every season for my kids but I personally miss the taste and touch of her hands in it. I dedicate this recipe to her. Thankyou Cookpad ❤️
#CA26
#week6
#cookwithloveformom
#mothersdayspecial

Hetal Poonjani @HetalPoonjani_441

Gondal, Gujarat, India

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Ingredients

45 mins

1 tray

1 LFull-fat milk
2 tbspVinegar
100 gSugar
150 gHomemade mango pulp
50 gMilk powder
2 tbspChopped mixed nuts
1 tbspGhee
1/2 tspCardamom powder
1 tbspSliced nuts (for garnish)
a fewSaffron strands

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Steps

45 mins

1

Assemble the ingredients.
2

Boil milk in a pan. Add vinegar to curdle and form paneer.
3

Strain and wash paneer with water. Drain well.
4

In a pan, mix paneer, sugar, and mango pulp. Cook on low heat.
5

Add milk powder and chopped nuts. Stir until mixture thickens.
6

Add ghee and cardamom powder. Mix well.
7

Transfer mixture to a greased tin. Flatten and smooth the top.
8

Garnish with sliced nuts and saffron. Let it cool and set.
9

Cut into pieces and serve and enjoy

Tips

Ensure the paneer is well-drained for the best texture. Adjust sugar according to your taste.

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Cooksnaps

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Hetal Poonjani @HetalPoonjani_441

on May 09, 2026 17:32

Gondal, Gujarat, India

Cooking is my passion. I love to explore new recipes whether traditional or continental, and try it. Cookpad has given me a platform to learn and also showcase my passion.