Easy Mango Kalakand

Note: This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Mango kalakand is a delicious spin to the popular Indian dessert – kalakand. This crumbly melt-in-the-mouth sweet is perfect for potlucks and dinner parties since 30 minutes is all it takes!

6 pieces of mango kalakand placed in a dark pink and golden tray
Mango Kalakand

Soft, crumbly, with a melt-in-the-mouth texture, this mango kalakand makes for a perfect dessert for any occasion. My love for mangoes and kalakand inspired me to create this recipe.

What is kalakand?

Kalakand or milk cake finds its origins in Rajasthan – a state in the western part of India.

This popular Indian sweet made mostly during festivals is made by boiling milk and sugar till the mixture reaches a semi-solid consistency. This process takes anywhere between 1-2 hours.

Don’t worry this recipe doesn’t need that much time. In fact, you can make it in less than 30 minutes with half the effort.

Reasons to love this recipe

  • Takes less than 30 minutes!
  • Perfect for potlucks or whenever you desire.
  • It is a fail-proof recipe that even newbies can make.
  • Since it uses a microwave, you need less muscle power. You don’t have to stir it continuously like you would have to if making over the stove-top.

How to make this recipe

Ingredients at a glance

Instead of using milk as the traditional recipe calls for, ricotta cheese and condensed milk are used. This helps shorten to cooking process by half.

  • Ricotta cheese: There are usually two varieties of ricotta cheese available in grocery stores – whole milk or part-skim. If possible use the whole milk variety for a richer taste. If you can’t find it, part-skim will do.
  • Sweetened condensed milk
  • Store-bought unsweetened mango pulp, preferrably but if you can only find the sweetened one, go ahead and use it. You can also use homemade pulp as well.
  • Sugar as needed – Most likely you won’t need the extra sugar but if you like it really sweet, you can add a teaspoon or two.
  • Ghee for flavor and for greasing
  • Chopped nuts to add a bit of crunch

Step by step instructions

  1. In a microwave-safe dish, add ricotta cheese, sugar, and condensed milk. Whisk them till no lumps remain.
  2. Place the dish in the microwave and cook it for 5 minutes uncovered.
  3. Take the mixture out and mix well. Cook it in the microwave for 5 more minutes.
  4. Microwave for 3 minutes, covered. Stir well.
  5. Add the mango pulp and mix well.
  6. Put it back in the microwave for 2 minutes, take out and mix. Repeat this process (microwaving it for 2 minutes and mixing) 2 more times, each time mixing it well until the mixture starts to leave the sides.
  7. Add in ½ of the chopped almonds (or any other nut) and powdered cardamom (if using) and mix well again.
  8. Transfer the mixture in a 9X9 pan and use the back of your spoon to flatten the mixture.
  9. Sprinkle the remaining chopped almonds and press them into the mixture.
  10. Let it cool for at least 10 minutes before cutting into the desired size. Do not separate the squares yet. Refrigerate for about 2 hours.
  11. When it is completely cold, separate the squares and store in the refrigerator. Consume it in 3-4 days.

Recipe notes

Ingredient swaps

Instead of ricotta cheese, you can use finely grated paneer.

Variations

There are many variations of kalakand available. You could totally skip the mango pulp and make the basic kalakand (milk cake). Another favorite of mine is anjeer kalakand.

Equipment

This recipe calls for a microwave – use it at full power. You can also cook it over stove top. Always cook on medium-low heat and stir continuously.

Storage

Store it refrigerated in an air-tight container for up to 3-4 days.

Mango kalakand in a glass pan
Mango kalakand


Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -  
6 pieces of mango kalakand placed on a pink and golden tray
Click on the stars to rate!
4.67 from 3 votes

Mango Kalakand

Author : Anushree Shetty
Mango kalakand is a delicious spin to the popular Indian dessert – kalakand. This crumbly melt-in-the-mouth sweet is perfect for potlucks and dinner parties since 30 minutes is all it takes!
Prep Time : 5 mins
Cook Time : 20 mins
Total Time : 25 mins
Servings : 16 pieces

Ingredients
  

For greasing

Instructions
 

  • In a microwave-safe dish, add ricotta cheese, sugar, and condensed milk. Whisk them till no lumps remain.
  • Place the dish in the microwave and cook it for 5 minutes uncovered.
  • Take the mixture out and mix well. Cook it in the microwave for 5 more minutes.
  • Microwave for 3 minutes, covered. Stir well.
  • Add the mango pulp and mix well.
  • Put it back in the microwave for 2 minutes, take out and mix. Repeat this process (microwaving it for 2 minutes and mixing) 2 more times, each time mixing it well until the mixture starts to leave the sides.
  • Add in 1/2 of the chopped almonds (or any other nut) and powdered cardamom (if using) and mix well again.
  • Transfer the mixture in a 9X9 pan and use the back of your spoon to flatten the mixture.
  • Sprinkle the remaining chopped almonds and press them into the mixture.
  • Let it cool for at least 10 minutes before cutting into the desired size. Do not separate the squares yet. Refrigerate for about 2 hours.
  • When it is completely cold, separate the squares and store in the refrigerator. Consume it in 3-4 days.

Notes

Ingredient swaps

Instead of ricotta cheese, you can use finely grated paneer.

Variations

There are many variations of kalakand available. You could totally skip the mango pulp and make the basic kalakand (milk cake). Another favorite of mine is anjeer kalakand.

Equipment

This recipe calls for a microwave but you can also cook it over the stovetop. Always cook on medium-low heat and stir continuously.

Storage

Store it refrigerated in an air-tight container for up to 3-4 days.
For additional tipsCheck the post for more info on storage tips, meal prep ideas and variations!

Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

Nutrition

Calories: 173kcalCarbohydrates: 20gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 26mgSodium: 57mgPotassium: 136mgFiber: 1gSugar: 18gVitamin A: 539IUVitamin C: 3mgCalcium: 133mgIron: 2mg
Diet : Vegetarian
Course : Dessert
Method: microwave
Keyword : easy, Under 30-minutes
Cuisine : Indian

This post was originally written on Jan 7, 2020, and has been republished with additional information on Oct 11, 2021.

Mango-Kalakand1

Get dinner on the table faster!

Learn my meal planning + prepping secrets to make fresh Indian food without spending hours in the kitchen.

An overhead shot of Gujarathi kadhi along with rice, rotis and a side of lemon

FREE EMAIL COURSE

Simmer to Slimmer Logo

5 Comments

      1. Thank you Anushree. It came out perfect. I had to run it for 2 more 2 mins cycle for perfect consistency. I did have a question though for next time – after mixing the mango pulp, should we keep in microwave covered or uncovered?

        Thanks again for an easy recipe!

  1. Hi Anu,

    Really loved your style of narration and cooking basics especially on what is must have to help any reader you is a absolute beginner in kitchen and thinks it is too silly to ask anyone except their Mommy dearest.Your approach is more contemporary .Keep it up!Thank you:)

    Thanks
    Rajashree

Leave a Reply

Your email address will not be published.

Recipe Rating