Mango Kalakand

Step 1: Boil Milk

Pour 1.5 litres of milk into a pan and bring it to a boil over medium heat. Stir occasionally to prevent scorching.

Step 2: Prepare Maida Mixture

In a glass, mix 2 tablespoons of maida (all-purpose flour) with 1/2 cup of water until smooth and lump-free. Add this mixture to the boiling milk and mix well.

Step 3: Prepare Vinegar Mixture

In a separate glass, mix 1/4 cup of vinegar with 1/4 cup of water.

Step 4: Curdle the Milk

Slowly pour the vinegar-water mixture into the hot milk, little by little, while gently stirring continuously. After a few seconds, the milk will begin to curdle and separate into soft curds and light greenish whey water. If the milk doesn't curdle completely, add a little more vinegar water and continue stirring gently until the curds fully separate. Once done, turn off the flame and let it rest for 2-3 minutes.

Step 5: Strain and Wash Curds (Chhena)

Once the milk has completely curdled, strain it using a muslin cloth or fine strainer to separate the curds from the whey water. Immediately rinse the curds under cold running water thoroughly. This helps remove the sour taste and smell of the vinegar while also stopping the cooking process. Gently wash and squeeze the curds a few times until they feel fresh and clean. After washing, squeeze out the excess water carefully and let it rest for 30 minutes.

Step 6: Prepare Mango Puree

Meanwhile, take 500g of fresh ripe mangoes and wash them thoroughly under running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel. Using a sharp knife or peeler, carefully peel off the skin. Cut the mango flesh away from the seed and chop it into small cubes or pieces. Transfer the chopped mango pieces into a blender jar and blend until completely smooth and creamy. Make sure there are no lumps or chunks left in the puree. Once the mangoes turn into a rich, thick, and glossy paste, transfer the puree to a bowl and keep it aside for later use in the recipe.

Step 7: Cook Chhena

In a pan, add the prepared chhena. Gently crumble it using your hands if there are any large lumps. Mash it well with your fingers or the back of a spatula until the texture becomes soft and smooth. Place the pan on low heat and cook the chhena for about 2-3 minutes while stirring continuously. This helps remove excess moisture and makes the texture creamy and perfect for the kalakand.

Step 8: Combine with Mango and Condensed Milk

Now add the prepared mango pulp and 200g of condensed milk to the chhena in the pan. Turn the flame to medium and continue cooking while stirring continuously to prevent the mixture from sticking to the bottom of the pan. As it cooks, the mixture will gradually start thickening and become rich, glossy, and aromatic with the delicious flavor of mangoes. Add 1/4 tsp of cardamom powder and mix well. Keep stirring patiently until the moisture reduces and the mixture starts leaving the sides of the pan while coming together like a soft dough. This step is very important to achieve the perfect soft and juicy kalakand texture. Turn off the flame.

Step 9: Set the Kalakand

Once the mixture reaches the perfect thick consistency, transfer it immediately into a tray or cake tin lined with butter paper. Spread the mixture evenly using a spatula or the back of a spoon and smooth out the top nicely. Garnish generously with chopped dry fruits like pistachios, almonds, or cashews, gently pressing them slightly so they stick well to the surface. Allow the kalakand to cool down completely at room temperature, then let it set for about 1-2 hours or until firm.

Step 10: Cut and Serve

Once properly set, carefully remove it from the tray and cut into equal squares or desired shapes. Your soft, juicy, and delicious Mango Kalakand is now ready to serve and enjoy!

• Use sweet and juicy mangoes for the best flavor and texture.

• Stir continuously while cooking the chhena and mango mixture to prevent sticking and ensure even cooking.

• Mashing the chhena well is crucial for a soft and smooth kalakand texture.