Here I present two of your favorite.. Mango Kalakand in a fusion way for your special occasions and festivals
Instant Mango Kalakand served in tarts or shot glasses with Parle-G or any cookies or digestive biscuits with a secret ingredient to perk up the taste..
You can call it No-Bake Indian Cheesecake(though it needs some cooking) as this yummy kalakand is made with Indian Cottage Cheese, Mango Puree, White Chocolate and Thandai powder or cardamom powder traditional Mango Kalakand is served in tarts or crumble served with Parle-G .
Kalakand is a traditional Indian dessert made with cooking milk with citric acid. The process is quite time consuming. There are ways to make this dessert at home. Instant Kalakand at home refer this quick and easy recipe from the blog.
I am here today with a different flavor added to Kalakand, everyone’s favorite Mango. Make this Mango Kalakand and serve it differently in tarts or with crumble made with your favorite Parle-G biscuits. A fusion dessert that is quick and easy to make and you will need just 4 ingredients to make it. It takes only 10 minutes to cook. Setting and chilling time of 3-4 hrs
How to make Mango Kalakand
There are two parts of making this dessert.. making tarts or crumble, with biscuit base and making Mango Kalakand.
I made this version of Instant Mango Kalakand fresh Indian Cottage Cheese, Condensed milk and White Chocolate. Flavored it with my homemade Thandai Powder that I love to use in Indian desserts. You can also use cardamom powder or nutmeg powder or skip any of these.
I have used canned Mango Puree here, you can use pureed fresh mangoes.
Tarts or the base is made with Parle-G one of the India’s most popular biscuit or cookie that is commonly had with tea. I love to have Parle-G with my morning tea. It can be also used as a base for many desserts. Parle-G biscuit Cake is one of the many popular recipes that one can make using these biscuits.
Let’s see in detail how I made this Fusion Dessert of Mango Kalakand with Parle-G Tarts
Mango Kalakand Tarts
For Tart base
- 24 Parle-G
- 4-5 tbsp Butter
- 1/4 tsp Salt when using unsalted butter
For Mango Kalakand
- 1/2 Cup Condensed Milk
- 1/2 Cup Fresh Homemade Paneer
- 1/2 cup Mango Puree
- 2 tbsp White Chocolate
- 1 tsp Thandai Powder
- Finely chopped Pistachios or Almonds
- 1 tsp Ghee or Butter
To make Tarts base
- In food Processor, grind biscuits coarsely.
- Melt butter, add to biscuits and pulse again till the mixture resembles bread crumbs.
- Press the mixture in tart shells. Keep in refrigerator to chill, till the base is set.
To make Mango Kalakand
- In a non-stick pan, add a tsp of ghee, condensed milk, paneer and thandai powder.
- Mix well and start cooking the mixture on low flame. Keep stirring the mixture.
- When the mixture starts to thicken. switch off the flame.
- Add white chocolate chips, mix well, til it melts.
- Keep aside the mixture to cool.
- Then add mango puree and mix well.
- Transfer to the tart shells and chill 4-5 hrs or till serving,
- Garnish with finely chopped Pistachios or almonds.
Making Tart Base
Making Mango Kalakand
When you don’t want to elaborate the process and want to keep things simple and yet add a fusion touch to your Kalakand.. Serve this in small shot glasses with biscuit base, top with mango kalakand and chopped nuts. Easy to serve at parties and gatherings.
You can make only Mango Kalakand without tarts or crumble, set it in a rectangular dish, cut in squares and serve.
Also, if you do not have these tart molds, then just spread the biscuit layer in a rectangular dish press it and chill it for a while, just like in tarts and then set kalakand on it. Cut in square pieces and serve.
If you love Kalakand try this Layered Kalakand recipe from the blog with white and dark chocolate..
Festival season is just round the corner.Why not include some fun fusion desserts and dishes to you menu and serve it your loved ones!!
Other fusion recipes from the blog..Thandai Flavored Mini Bundts Mawa Cakes with White Chocolate Ganache, Chocolate Mawa Thandai Muffins, Cheesy Paneer Makhani Wonton Cups, Aloo Chane Tacos Chaat
Linking my Mango Kalakand to my Facebook group Foodie Monday Bloghop, where the theme this week is #204MeethaiMeintwist. Participating bloggers are bringing traditional desserts with a twist.
This interesting theme was suggested by Sasmita who blogs at First Timer Cook. Do visit her blog for interesting and easy authentic recipes from traditional Odisha Cuisine and many more from worldwide cuisines. Love the way she styles and photographs her dishes!!
If you like my work, then do hit the follow button to subscribe to my blog to get notifications on new posts. Also do share the blog info with your loved ones.
Thanks for stopping by and keep coming back!!