Easy Mango Kalakand

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!

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

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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.

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