Mango Kalakand With Ricotta Cheese
The classic Indian dessert, Mango Kalakand with Ricotta Cheese, is a traditional dish that blends the sweetness of ripe mangoes and creamy ricotta cheese.
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Servings: 30
Calories: 165kcal
Equipment
- a large pan
Ingredients
- 2 cups mango pulp unsweetened: Sun-kissed sweetness: Infuse your dessert with the vibrant and natural sweetness of 2 cups of unsweetened mango pulp, creating a luscious base for your treat.
- 30 oz ricotta cheese: Rich and velvety texture: The 30 oz of ricotta cheese adds a luxurious and creamy texture ensuring a delightful mouthfeel in every spoonful.
- 2 tbsp ghee: Golden richness: Incorporate 2 tbsp of ghee to provide a subtle nutty aroma and a hint of golden richness enhancing the overall flavor profile.
- 4 tsp ghee for greasing: Buttery embrace: Grease your cooking vessel with 4 tsp of ghee, creating a buttery embrace that not only prevents sticking but also adds a touch of decadence to the final dish.
- ½ cup finely chopped nuts almonds/pistachios/cashews: Crunchy indulgence: Elevate the sensory experience with a half cup of finely chopped nuts—choose from almonds, pistachios, or cashews—adding a delightful crunch to your dessert.
- 4 tbsp sugar optional: Customized sweetness: Tailor the sweetness of your dish with 4 tbsp of optional sugar, allowing you to achieve the perfect balance according to your taste preferences.
- 28 oz sweetened condensed milk: Creamy cohesion: Introduce a generous 28 oz of sweetened condensed milk to the mix providing a rich and creamy cohesion that binds the ingredients together into a harmonious blend.
- 1 tsp cardamom powder: Exotic aroma and flavor: Infuse your creation with an exotic touch using 1 tsp of cardamom powder imparting a fragrant aroma and a subtle, warm flavor that complements the other ingredients.
Instructions
- 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.
- 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.
- 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.
- 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.
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.
