Last Updated on February 19, 2024
Indulging in a rich and creamy dessert is a pleasure that no one can resist. And when that dessert combines the tropical sweetness of mangoes with the smoothness of ricotta cheese, it becomes truly irresistible.
Mango Kalakand with Ricotta Cheese is a delightful fusion of flavors and textures that will leave your taste buds tingling with joy.
In this blog post, we will explore what exactly this mouthwatering dessert is, why you’ll love it, the ingredients you’ll need to make it, the step-by-step directions, useful tips, storage tips, nutrition information, serving suggestions, alternative substitutes, and even answer some frequently asked questions.
What is Mango Kalakand with Ricotta Cheese?
Kalakand is a traditional Indian sweet made from condensed milk and paneer (Indian cottage cheese). It is often flavored with cardamom and garnished with nuts like pistachios.
Mango Kalakand is a modern twist on this classic dessert, where the mango pulp is added to the kalakand mixture to create a refreshing and fruity variation. The addition of ricotta cheese further enhances the creamy texture and adds depth to the flavor profile.
Why You’ll Love this Mango Kalakand with Ricotta Cheese?
There are several reasons why you’ll fall head over heels in love with this delightful dessert. Firstly, the combination of mango and ricotta cheese creates a harmonious balance of sweet and creamy flavors that is simply divine.
Secondly, it is an excellent way to enjoy the juicy goodness of mangoes during the peak of mango season. Thirdly, the creamy texture of ricotta cheese adds a luxurious touch to the kalakand, making it even more indulgent.
Lastly, the ease of preparation makes it an ideal recipe for both seasoned dessert-makers and beginners alike.
Descriptive Ingredients:
- Milk powder: Milk powder adds richness and creaminess to the mango kalakand. It helps to enhance the milk flavor in the dessert and contributes to its smooth and velvety texture.
- Pistachios, chopped: Pistachios add a nutty crunch and a burst of flavor to the mango kalakand. They provide a contrast in texture to the creamy base of the dessert and add a delightful visual appeal.
- Cardamom powder: Cardamom powder adds a warm and aromatic flavor to the mango kalakand. Its fragrant and slightly citrusy notes complement the sweetness of the mango and the richness of the dairy ingredients, enhancing the overall taste of the dessert.
- Sweetened condensed milk: Sweetened condensed milk provides sweetness and creaminess to the mango kalakand. It serves as a key ingredient in binding the other components together and contributes to the luscious and decadent texture of the dessert.
- Fresh mango pulp: Fresh mango pulp infuses the kalakand with a vibrant and fruity flavor. It adds natural sweetness and a tropical essence to the dessert, making it refreshing and delightful.
- Fresh unsalted paneer grated (or ricotta cheese): Fresh unsalted paneer or ricotta cheese serves as the base for the mango kalakand. It provides a creamy and dense texture to the dessert, allowing it to set properly and hold its shape. The mild flavor of paneer or ricotta cheese allows the mango and cardamom flavors to shine through.
- Silver varq for garnishing: Silver varq adds a touch of elegance and sophistication to the mango kalakand. It is a traditional decorative element in Indian desserts, signifying celebration and festivity.
- Skimmed milk: Skimmed milk is used to cook down and thicken the kalakand mixture. It provides additional creaminess to the dessert while keeping the calorie content lower compared to using whole milk or cream.
Directions:
Step 1: Prepare the Mango Kalakand Mixture
Firstly, take a non-stick pan and heat it on low flame. Add the fresh mango pulp and cook it for a few minutes until it thickens slightly. If you are using canned or frozen mango pulp, make sure to thaw it before adding it to the pan.
Step 2: Add the Condensed Milk and Ricotta Cheese
Once the mango pulp has thickened, add the sweetened condensed milk to the pan. Stir well to combine the flavors. Then, gradually add the grated ricotta cheese (or paneer) to the mixture, stirring continuously to ensure a smooth consistency.
Step 3: Incorporate Milk and Milk Powder
Next, pour in the skimmed milk and mix it well with the mango kalakand mixture. This will help to loosen the consistency and add a creamy element to the dessert. Additionally, sprinkle the milk powder over the mixture and stir it in thoroughly.
Step 4: Infuse with Cardamom Flavor and Pistachios
To impart a fragrant touch, sprinkle the cardamom powder over the mixture and give it a good mix. The aroma of cardamom will elevate the flavors of the dessert. Then, add the chopped pistachios for a delightful crunch and extra visual appeal.
Step 5: Set and Garnish
Transfer the prepared mango kalakand mixture to a greased tray or plate. Flatten it evenly using the back of a spoon or a spatula. Allow it to cool and set for a few hours. Once set, cut it into desired shapes and garnish with silver varq and additional pistachios for a stunning presentation.
Notes:
Here are some essential tips to keep in mind while preparing Mango Kalakand with Ricotta Cheese:
1. Use ripe, aromatic mangoes for the best flavor. Ensure that they are not overly fibrous.
2. Grate the paneer or ricotta cheese finely to ensure a smooth texture.
3. Adjust the sweetness according to your preference by adding more or less condensed milk.
4. For a creamier texture, use whole milk instead of skimmed milk.
5. Experiment with different garnishing options like shredded coconut or saffron strands for variety.
Storage Tips:
If you have any leftovers (which is rare with such a delicious dessert!), you can store the Mango Kalakand with Ricotta Cheese in an airtight container in the refrigerator for up to 3-4 days.
However, it is best enjoyed fresh, as the texture and flavors may gradually change over time.
Nutrition Information:
Mango Kalakand with Ricotta Cheese is a rich dessert that should be enjoyed in moderation. Here is a rough estimate of the nutritional information per serving (based on an average yield):
– Calories: 250-300
– Fat: 15-20g
– Carbohydrates: 20-25g
– Protein: 10-15g
– Fiber: 2-3g
– Sugar: 15-20g
Serving Suggestions:
Here are some exciting serving suggestions to enhance your mango kalakand experience:
1. Serve chilled mango kalakand cubes with a dollop of whipped cream and a sprinkle of pistachios on top.
2. Pair it with a scoop of vanilla ice cream for a delectable contrast of temperatures and flavors.
3. Create a dessert parfait by layering mango kalakand, fresh mango slices, and crushed biscuits or granola.
4. Serve it as a filling in a homemade crepe and drizzle some honey or maple syrup over it.
5. Crush some mango kalakand and use it as a topping for pancakes or waffles.
What other substitute can I use in Mango Kalakand with Ricotta Cheese?
If you don’t have access to ricotta cheese or paneer, there are a few alternative substitutes you can try:
1. Cream Cheese: Cream cheese can be used as a substitute for both ricotta cheese and paneer. It will contribute a smoother and creamier texture to the dessert.
2. Mascarpone Cheese: Similar to cream cheese, mascarpone cheese is a rich and creamy alternative that can be used in equal proportions.
3. Greek Yogurt: Though the texture will differ slightly, Greek yogurt can be used as a tangy alternative to ricotta cheese or paneer. It will provide a refreshing twist to the dessert.
4. Silken Tofu: For a vegan alternative, silken tofu can be used instead of ricotta cheese or paneer. However, the flavors will be different, so it’s important to adjust the sweetness and spices accordingly.
5. Cottage Cheese: If paneer is not readily available, cottage cheese can be a suitable substitute. However, make sure to drain off any excess liquid before using it in the recipe.
Mango Kalakand With Ricotta Cheese
Ingredients
- 1 tbsp of milk powder
- 1 cup of pistachios chopped
- 2 tsp of cardamom powder
- ½ can of sweetened condensed milk
- 3 cups of fresh mango pulp
- ½ kg of fresh unsalted paneer grated or ricotta cheese as a substitute
- 1 silver varq for garnishing
- 1 cup of skimmed milk
Instructions
Step 1: Prepare the Mango Kalakand Mixture
- Firstly, take a non-stick pan and heat it on low flame. Add the fresh mango pulp and cook it for a few minutes until it thickens slightly. If you are using canned or frozen mango pulp, make sure to thaw it before adding it to the pan.
Step 2: Add the Condensed Milk and Ricotta Cheese
- Once the mango pulp has thickened, add the sweetened condensed milk to the pan. Stir well to combine the flavors. Then, gradually add the grated ricotta cheese (or paneer) to the mixture, stirring continuously to ensure a smooth consistency.
Step 3: Incorporate Milk and Milk Powder
- Next, pour in the skimmed milk and mix it well with the mango kalakand mixture. This will help to loosen the consistency and add a creamy element to the dessert. Additionally, sprinkle the milk powder over the mixture and stir it in thoroughly.
Step 4: Infuse with Cardamom Flavor and Pistachios
- To impart a fragrant touch, sprinkle the cardamom powder over the mixture and give it a good mix. The aroma of cardamom will elevate the flavors of the dessert. Then, add the chopped pistachios for a delightful crunch and extra visual appeal.
Step 5: Set and Garnish
- Transfer the prepared mango kalakand mixture to a greased tray or plate. Flatten it evenly using the back of a spoon or a spatula. Allow it to cool and set for a few hours. Once set, cut it into desired shapes and garnish with silver varq and additional pistachios for a stunning presentation.
Notes
- Use ripe, aromatic mangoes for the best flavor. Ensure that they are not overly fibrous.
- Grate the paneer or ricotta cheese finely to ensure a smooth texture.
- Adjust the sweetness according to your preference by adding more or less condensed milk.
- For a creamier texture, use whole milk instead of skimmed milk.
- Experiment with different garnishing options like shredded coconut or saffron strands for variety.
Frequently Asked Questions:
1. Can I use mango puree instead of mango pulp?
Yes, mango puree can be used as a substitute for mango pulp. However, puree tends to be thicker, so you may need to adjust the cooking time accordingly to prevent the mixture from becoming too thick.
2. Can I use other nuts instead of pistachios for garnishing?
Absolutely! Feel free to experiment with different nuts like almonds, cashews, or even shredded coconut for a unique and personalized touch.
3. Can I use evaporated milk instead of condensed milk?
While evaporated milk can be used as a substitute for condensed milk, keep in mind that it is unsweetened. Adjust the sweetness by adding sugar or another sweetener of your choice.
4. Can I freeze mango kalakand?
It is not recommended to freeze mango kalakand, as the texture may change considerably upon thawing. It is best enjoyed fresh or stored in the refrigerator for a few days.
5. Can I add saffron strands for flavor enhancement?
Certainly! Saffron strands can be added to the kalakand mixture while heating the mango pulp to infuse a subtle saffron flavor and add a vibrant golden hue to the dessert.
6. Can I use canned mango pulp instead of fresh mangoes?
Yes, canned mango pulp can be used if fresh mangoes are not available. Make sure to check the sweetness of the pulp and adjust the condensed milk accordingly.
Conclusion:
Mango Kalakand with Ricotta Cheese is an exquisite dessert that perfectly captures the essence of summer and indulgence. Its luscious blend of mangoes, ricotta cheese, and cardamom creates a symphony of flavors that will leave you craving more.
Whether you’re a fan of Indian sweets or simply looking to explore a new dessert territory, this recipe is worth a try. With its simple preparation process and versatile serving options, it is sure to impress both your family and friends.
So, grab some mangoes and ricotta cheese and embark on a culinary journey that will delight your taste buds and create lasting memories.
