Mango Kalakand | How to make Mango Kalakand

By Afroz Shaikh  |  15th Apr 2016  |  
5.0 from 3 reviews Rate It!
  • Mango Kalakand, How to make Mango Kalakand
Mango Kalakandby Afroz Shaikh
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Khoya

About Mango Kalakand Recipe

A sweet loved by all is Kalakand and if you add mango, the king of fruit in it, it will go to another level.

Mango Kalakand is a delicious dish which is liked by people of all age groups. Mango Kalakand by Afroz Shaikh has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Mango Kalakand at many restaurants and you can also prepare this at home. This authentic and mouthwatering Mango Kalakand takes 20 minutes for the preparation and 35 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Mango Kalakand is a good option for you. The flavour of Mango Kalakand is tempting and you will enjoy each bite of this. Try this Mango Kalakand on weekends and impress your family and friends. You can comment and rate the Mango Kalakand recipe on the page below.

Mango Kalakand

Ingredients to make Mango Kalakand

  • 2 cups mango Pulp
  • 1 1/2 cups paneer
  • 1 cup Khoya
  • 1/2 cup sugar
  • 1 tbsp ghee
  • 1 tsp mango essence
  • 3 tbsp sliced pistachios
  • 2 tbsp sliced almonds
  • 1 tsp saffron strands

How to make Mango Kalakand

  1. In a nonstick pan, combine mango puree, crumbled paneer and grated mawa. Stir and put it on a low flame.
  2. Keep stirring the mixture continuously. After about 10-12 minutes the mixture would begin to thicken.
  3. Add sugar and mango essence, further cook till the mix thickens. Add a tbsp of ghee and cook till the Kalakand get the shine.
  4. When the mixture leaves the sides of the pan add sliced nuts. Continue to cook for another 3-4 minutes.
  5. Turn off the flame and set aside. Grease the tray with ghee. Spread the mango kalakand onto the tray.
  6. Give a gentle tap of the table so that Kalakand spread evenly in the tray. Sprinkle remaining nuts and saffron strands and keep it in the fridge for at least 4-5 hours to chill and set.
  7. Once cooled and set cut the kalkand with knife in the desired shapes and serve.

My Tip:

You can garnish with chandi ki waraq also.

Reviews for Mango Kalakand (3)

vanamala Hebbar2 years ago

Nice recipe

Deepti Parkar2 years ago


Afroz Shaikh2 years ago