The classic Indian dessert, Mango Kalakand with Ricotta Cheese, is a traditional dish that blends the sweetness of ripe mangoes and creamy ricotta cheese.
This delectable treat is popular in many regions of India and is often served during festivals or special occasions. The combination of juicy mango pulp, rich condensed milk, and velvety smooth cheese creates a melt-in-your-mouth experience that is sure to satisfy any sweet cravings.
In this article, we will guide you through the simple steps of creating this indulgent dessert in your own kitchen. So, gather your ingredients and get ready to learn how to make the perfect Mango Kalakand with Ricotta Cheese.
What is Mango Kalakand with Ricotta Cheese?
Mango Kalakand with Ricotta Cheese is a traditional Indian sweet that originated in the state of Rajasthan. The word “kalakand” translates to “soft milk cake”, which describes the texture and consistency of this dessert.
It is made by simmering milk for a long period of time until it thickens into a solid mass, then adding in other ingredients such as fruits, nuts, and spices.
In this version of kalakand, the addition of sweetened condensed milk and ricotta cheese provides a unique twist to the traditional recipe, resulting in a creamy and decadent dessert that is loved by many. It is often served during festivals like Diwali or Holi, but can also be enjoyed as a special treat anytime.
Why You’ll Love this Mango Kalakand with Ricotta Cheese?
The Ingredients
- Mango pulp: This calls for unsweetened mango pulp, which can be found in most grocery stores or can easily be made at home using fresh ripe mangoes.
- Ricotta cheese: This soft and creamy cheese adds a delicious texture to the kalakand. You can also substitute with paneer if ricotta is not available.
- Ghee: This clarified butter is used for cooking the mango pulp and for greasing the pan. It adds a rich flavor to the dish.
- Nuts: You can use any nuts of your choice, but almonds, pistachios, or cashews work best in this recipe.
- Sweetened condensed milk: This is used as a sweetener and also helps to thicken the mixture.
- Sugar (optional): If you prefer a sweeter kalakand, you can add a little sugar to the recipe. However, with the sweetness from mango and condensed milk, this is entirely optional.
- Cardamom powder: This spice adds a warm and fragrant flavor to the dish.
Step by Step Instructions
Step 1
Prepare the Mango Kalakand mixture
- In a large pan, heat 2 tbsp of ghee on medium heat.
- Once heated, add 2 cups of mango pulp to the pan and stir it continuously for about 10 minutes or until the excess moisture evaporates.
- Add 30 oz of ricotta cheese to the pan and mix well until fully combined.
- Next, add 28 oz of sweetened condensed milk and stir continuously for about 10 minutes or until the mixture thickens.
Step 2
Add in the remaining ingredients
- Once the mixture has thickened, add 1 tsp of cardamom powder and mix well.
- If desired, you can also add 4 tbsp of sugar for additional sweetness.
- Then, add in a half cup of finely chopped nuts and mix well until evenly distributed.
Step 3
Transfer the mixture to a greased pan
- Grease a square or rectangular pan with 4 tsp of ghee.
- Transfer the mango kalakand mixture to a spatula. the pan, spreading it evenly
- Let it cool and set in the refrigerator for 2-3 hours.
Step 4
Cut and serve the Mango Kalakand
- Once set, cut the kalakand into desired shapes and sizes.
- Garnish with additional chopped nuts on top if desired.
- Serve chilled and enjoy the delicious mango kalakand with ricotta cheese!
Notes
- Make sure to continuously stir the mango pulp and ricotta cheese mixture to prevent it from sticking or burning.
- Use a non-stick pan for easier cooking and cleaning.
- For a more pronounced cardamom flavor, you can add in 1/2 tsp of whole cardamom seeds and remove them before serving.
- Let the kalakand set in the refrigerator for at least 2-3 hours for best results.
Nutrition Information
How to store Mango Kalakand with Ricotta Cheese?
If you have any leftovers, store the Mango Kalakand with Ricotta Cheese in an airtight container and refrigerate for up to 3 days. Make sure to let it come to room temperature before serving.
You can also freeze the kalakand for up to a month, but make sure to thaw it completely before consuming it. This is a great option for making a larger batch and saving it for later. Enjoy this delicious dessert anytime by simply heating it in the microwave or letting it thaw on the counter.
Variations
- Use different types of fruits such as strawberries, raspberries, or peaches instead of mango to create a unique flavor.
- Add in some chopped dates or figs for additional sweetness and texture.
- For a vegan version, use coconut milk instead of ricotta cheese.
Wrapping Up
Thank you for reading this article on how to make Mango Kalakand with Ricotta Cheese. We hope you give this delicious dessert a try and experiment with different flavors and variations.
Don’t forget to share this with your friends and family, and let us know in the comments below how yours turned out!
Mango Kalakand With Ricotta Cheese
Description
The classic Indian dessert, Mango Kalakand with Ricotta Cheese, is a traditional dish that blends the sweetness of ripe mangoes and creamy ricotta cheese.
Ingredients You’ll Need
Instructions
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Begin by heating a large pan over medium heat and adding 2 tablespoons of ghee. Once the ghee is heated, add 2 cups of unsweetened mango pulp to the pan and continuously stir for approximately 10 minutes. The goal is to evaporate any excess moisture from the mango pulp. Next, incorporate 30 ounces of ricotta cheese into the pan, ensuring it is thoroughly mixed with the mango pulp.
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After approximately 10 minutes of stirring, add in 28 ounces of sweetened condensed milk to the mixture and continue to stir until it thickens. At this point, you can also add a teaspoon of cardamom powder for a warm and fragrant flavor. If you have a sweet tooth, feel free to incorporate 4 tablespoons of sugar into the mixture as well.
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Once the mixture has thickened and all ingredients are evenly incorporated, it is time to transfer it to a greased square or rectangular pan. Use 4 teaspoons of ghee to grease the pan before spreading the mango kalakand mixture evenly using a spatula. Allow the mixture to cool and set in the refrigerator for 2-3 hours.
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After the kalakand has been set, it is time to cut and serve! Cut the dish into desired shapes and sizes before garnishing with additional chopped nuts on top if desired. The mango kalakand can be served chilled for a refreshing and delicious treat.
Frequently Asked Questions
Yes, you can use fresh ripe mangoes to make the pulp at home. Simply puree them in a blender until smooth and strain to remove any fibers before using them in the recipe.
No, evaporated milk is not a suitable substitute for sweetened condensed milk as it is much thinner and does not have the same level of sweetness. You can use unsweetened condensed milk as an alternative.
Ghee adds a rich flavor to the dish, but you can substitute it with any neutral-tasting oil if desired.
Yes, you can substitute some or all of the condensed milk with regular sugar to control the sweetness levels. However, it may alter the texture and consistency slightly.
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