With festive season in full swing, its time to begin preparing sweets. The first sweet I made this season is Mango Kalakand. If you love Kalakand, this is your treat. And if you love mangoes, what better way to extend the mango season in to late autumn and indeed even winter.
I love Kalakand - its sweet, milky taste and its wonderfully grainy texture make it the queen of all sweets. Adding nuts or fruits to it only enhances its appeal. In the past I have posted two kalakand recipes. This is my first time posting the delectable Mango Kalakand. The recipe is very simple, but this kalakand may take a little longer to get done in the microwave, as the water content of the ingredients is much higher. The result is completely worth the effort.
15 oz ricotta cheese
1 can sweetened condensed milk
1 cup mango pulp
1 cup dried milk powder
1/4 tsp cardamom (ground)
- Mix the ricotta, condensed milk, mango pulp in a large microwave safe mixing bowl.
- Stir in the milk powder, ensuring that there are no lumps in the mix.
- Now add the cardamom powder and mix evenly.
- Place the bowl in the microwave and cook for 5 minutes.
- Stir the mix and microwave another 3 minutes
- Repeat 2 more times for 3 minutes each stirring each time the cycle ends.
- Now microwave for one minute at a time until the mix comes together.
- Turn the mix out onto a greased tray. Flatten the mix to 1/2" thickness using the back of a wooden spoon.
- Allow to set, cool, then cut into squares.
- The actual cooking time of the Kaladand will depend on the power settings of your microwave.
- Stir the mix at regular intervals to ensure even cookinf.
- I did not add any nuts, but if you like sprinkle chopped pistachios after Step 3.
All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2016. All Rights Reserved. Kindly do not reproduce without permission.