Mango Kesar Kalakand
The husband and I both have a sweet tooth and the festivities adds to our craze for desserts. Though I am all for healthy substitutions, not when it’s festival time. I stick to classics and only tweak it a bit to adjust to our taste buds.
This is a simple and easy recipe and perfect for those who are trying to attempt Indian sweets for the first time.
How to make it?
Soak a few saffron strands in a tsp of milk. I a heavy bottomed pan, add 2 tbsps ghee. Add 1/3 cup crumbled mawa (evaporated unsweetened condensed milk) and 1/3 cup grated paneer (grating the paneer gives it a beautiful texture). Mix and stir it for 2-3 mins. Add 1/4 cup sweetened condensed milk and continue to stir it until it releases ghee and starts coming together. Add the soaked kesar milk and continue to stir for another 2-3 mins.
Switch off the flame, add 2 tbsps of preserved/fresh mango pulp and chopped pistachios (optional). Line a tray with parchment paper or grease it. Spread the kalakand mix evenly. Top it up with more mango pulp, rose petals, edible foil and slivered pistachios. Let it rest until set (takes about 3-4 hours).
Give them the desired shape. Enjoy!!!
If you like this mango kesar kalakand do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
You may also like –
Mango Kesar Kalakand
Ingredients
- 1/3 Cup Mawa (evaporated unsweetened condensed milk)
- 1/3 Cup Paneer (cottage cheese)
- 1/4 Cup Condensed milk
- 2 Tbsps Mango pulp - preserved or fresh
- 2 Tsps Pistachios (chopped)
- 4-5 Strands Saffron
- 1 Tsp Milk
Instructions
- Soak a few saffron strands in a tsp of milk. I a heavy bottomed pan, add 2 tbsps ghee. Add 1/3 cup crumbled mawa (evaporated unsweetened condensed milk) and 1/3 cup grated paneer (grating the paneer gives it a beautiful texture). Mix and stir it for 2-3 mins. Add 1/4 cup sweetened condensed milk and continue to stir it until it releases ghee and starts coming together. Add the soaked kesar milk and continue to stir for another 2-3 mins.
- Switch off the flame, add 2 tbsps of preserved/fresh mango pulp and chopped pistachios (optional). Line a tray with parchment paper or grease it. Spread the kalakand mix evenly. Top it up with more mango pulp, rose petals, edible foil and slivered pistachios. Let it rest until set (takes about 3-4 hours).
- Give them the desired shape. Enjoy!!!
