Kalakand might just be one of the most popular Indian desserts. This is a creamy, cardamom-spiced milk cake that melts in your mouth! Well, we are combining everyone's favorite fruit with everyone's favorite dessert. Introducing… Aam Kalakand!
What is Mango Kalakand?
When I first shared my recipe Instant Pot Kalakand, it was a huge hit – many of you made it and loved it! This is the easiest recipe out there, I'm sure. Since then, I have been wondering how to make the mango version. Coming up with Amer Kalakand recipe is not as easy as you might think. No, you can't just mix in mango puree or mango pulp – not if you want it to be perfect. So, after a lot of experimentation, we came up with the best mango kalakand recipe here, and it's very easy to make.
This mango-flavored kalakand is a fun twist on the traditional version. It has everything you love about kalakand, plus a burst of mango flavor. This is the perfect celebratory dessert for this festive season!
The main part? You can easily make it in an instant pot!
How does the mango taste?
If you've never tried kalakand, it tastes like a mix between a cake and soft fudge. I like to describe it as Indian tres leches. Think: a soft, and moist but still firm cake that crumbles slightly and melts in your mouth. I'm sure there are many varieties of kalakand out there – this version is mango flavored.
How is this a shortcut recipe?
If you make this dessert traditionally, you will spend hours in the kitchen. It is made by reducing milk and sugar until it forms a crumbly, soft fudge. You're supposed to see a pot of milk boiling until it basically reduces to nothing.
That's why most of the time, people prefer to buy kalakand from store rather than making it at home. But, if you follow my blog, you know I'm all about quick and easy recipes. my original Kalakand Recipe Taste is not sacrificed one bit. My sweets taste like store bought. This mango kalakand is no exception – just as good as anything you'll find in any store!
Ingredients for making mango kalakand
- Ricotta Cheese: Use whole milk ricotta!
- sugar
- Mango Pulp: Use sweetened canned mango pulp
- Ghee: At room temperature
- Dry Milk Powder: You can use whole dry milk powder or reduced fat – both work fine. You can find this ingredient at most local grocery stores – I get it from Indian Grocery Stores, Giant Eagle, or Wegmans.
- Cardamom: Fresh soil is essential when it comes to confectionery.
- Pistachios: Use raw pistachios, they are a gorgeous bright green color versus roasted, which look dull/brown.
- Dry Rose Petals: Optional for garnish
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Canned mango pulp vs. fresh mango
I have only tried this recipe with canned mango pulp and there are a few reasons.
- To ensure consistent results. There is a lot of variability with fresh mangoes – some are sweet, and some are not. Some are juicy, and some are firm. Sweet canned mango pulp always tastes the same. I use the dip brand, but I'm sure any brand will work as long as it's sweet. It is also important to use canned mangoes because we rely on the sugar in the canned pulp. You'll notice that the recipe calls for very little added sugar since the decoration already calls for it.
- So even when the mango season is over, you can still enjoy this sweet throughout the year.
Kalakand vs. Barfi
There are many types of milk-based Indian sweets. Kalakand is like a soft and creamy cake, whereas barfi is like a hard fudge. The main difference is in texture. Again, Kalakand is much softer than Barfi. If you are looking for a barfi recipe, then give me a try Milk ice cream A try. And for those of you who have been reading my blog posts closely, I'll let you in on a secret – I'll be sharing a mango barfi recipe very soon! 😉
I hope you love this recipe as much as my original Kalakand! I know what you think about me!
More Festive Indian Sweets:
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Add ricotta cheese, sugar and mango pulp to the bowl and mix well.
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Secure the lid, close the pressure valve and cook on high pressure for 10 minutes. (This is a good time to grind cardamom if you don't have any on hand).
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Quick release pressure.
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Press Saute and adjust the heat to the highest setting. Add ghee, milk powder and cardamom to the pot and stir continuously for 5 minutes (you can wear a glove to hold the hot pot while stirring). If the mixture still looks a little runny, you can stir for another minute if needed.
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Pour the mixture into a parchment-lined 8×8 pan and, if necessary, even out the top with a spatula. Sprinkle the chopped pistachios on top, then shake the pan gently to help even out the fudge and help the pistachios stick.
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Let the milk cake cool (takes about an hour), then refrigerate for 4 hours to set. You can also leave it overnight.
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Once cool, remove from pan using parchment, then cut into 5 rows (about 1.5-inch x 1.5-inch squares). Trim off any uneven edges.
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This dessert can be stored in an air-tight container in the refrigerator for about a week.
- You can use non-fat or full-fat dry milk powder in this recipe. You can get dry milk powder at your local Indian grocery store – mine has the Nido brand, which I use often. I have also used This brand as well as This brand. I also used Wegman's brand Village Farms.
- If for some reason the mixture looks runny, feel free to fry for an additional minute or so if necessary.
- Fresh cardamom powder is much more aromatic and flavorful than store-bought. I recommend grinding your own for this recipe (and for any Indian dessert recipe). Remove the green pods and grind the black seeds inside and grind them yourself. I have and love This is an electric spice grinder If you are looking for a recommendation.
- I like to use raw pistachios because they are brighter green than roasted.
- You can also decorate with rose petals If you like.
- Important! All recipes on my blog have been tested using a 6-quart Instant Pot – I have not tested this recipe in a different size pot. I don't know if this recipe will work in 3 quarts or 8 quarts because the surface area is different and will affect the temperature of the sugar syrup. I recommend using only a 6 quart for this recipe.
- Double Do Recipe: Please do not double/triple this recipe or any other Instant Pot dessert recipe on my blog. A dessert or anything made with sugar syrup can be delicious in an instant pot. I have only tested this recipe as written.
