Indulge in the flavors of India with our irresistible Mango Kalakand recipe. This delightful dessert beautifully marries the richness of milk and ricotta cheese with the tropical sweetness of ripe mangoes. Each bite is a symphony of creamy textures and fruity nuances. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is surprisingly simple to follow, promising a burst of fruity goodness in every bite. Get ready to savor the essence of mangoes like never before!
2 cups whole milk ricotta cheese
1 cup condensed milk
1 1/4 cups mango pulp
Pinch of saffron (optional)
1 tablespoon sliced pistachios
1 tablespoon dried rose petals
Pinch of edible glitter stars
01Add ricotta cheese, condensed milk, mango pulp, and saffron to a 12-inch non-stick pan.
02Using a silicone spatula, mix well and cook on medium heat stirring frequently for 30 to 40 minutes. Be careful as the hot mixture will splatter initially. You can partially cover the pan or lower the heat.
03As you stir, scrape the stuck mixture from the sides of the pan back into the mix. Cook until the mixture does not stick to the sides and forms a soft dough ball.
04Carefully take out the mixture on a parchment-lined baking sheet. Using a clean and dry silicone spatula press the mixture to form an 8 X 12 rectangle with 3/4 inch thickness.
05Garnish with sliced pistachios and press down gently with the spatula.
06Allow to cool down for an hour. Cut into 2-inch squares. Refrigerate in an airtight container for up to 2 weeks.