Mango Kalakand Cake — a bright, fruity twist to the Indian sweet, this kalakand cake is ready to welcome the festival of colors! With classic notes of cardamom and saffron paired with refreshing mango to complement the richness, this is bound to be a hit at any Holi party!
WATCH HOW TO MAKE MANGO KALAKAND CAKE:
Mango Kalakand Cake — a bright, fruity twist to the Indian sweet, this kalakand cake is ready to welcome the festival of colors! With classic notes of cardamom and saffron paired with refreshing mango to complement the richness, this is bound to be a hit at any Holi party!
- 2 cups paneer , homemade or store-bought
- 2 cups milk
- 2/3 cup condensed milk
- 1/2 tsp cardamom powder
- 2 tsp mixed nuts (almonds, pistachios) , coarsely crushed
- pinch saffron , soaked in 1 tsp water
- pinch salt
- 1 tbsp ghee
- 2/3 cup mango puree , fresh or canned
- 1 tbsp corn starch
- pinch salt
- strawberries , sliced
- edible flowers
- mint leaves
- edible glitter
- pistachio , coarsely crushed
- almonds , slivered
-
In a heavy-bottomed pot, heat your paneer (make sure to grate it if store-bought), and milk on low-medium heat. Let the milk simmer and evaporate until the mixture thickens, approximately 7-10 minutes.
-
Add in your condensed milk, saffron, cardamom, mixed nuts, ghee, and salt. Mix gently and simmer on low-medium heat for 5 minutes until the mixture starts coming together and starts releasing from the pan. Take off the heat and set aside.
-
Grease a 5” round cake pan (or circular mold on a greased dish) with unsalted butter or ghee and add in your kalakand mixture, flattening gently with the back of a spatula. Let chill in the fridge for 30 minutes.
-
Meanwhile, heat your mango purée on medium heat in a small saucepan. Add in your corn starch and salt and whisk vigorously for a few minutes until thickened. Take off the heat and set aside.
-
Use a spatula to gently add this mango purée on top of your kalakand in a thin layer. Let chill in the fridge for 30 more minutes.
-
When ready to serve, garnish with sliced strawberries, edible flowers, mint, edible glitter, pistachios, and almonds. Enjoy!
Recipe Video
- I have kept the sweetness on the lighter side, but you can adjust the sweetness with condensed milk as per your taste.
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
Perfect sweet for festival
V beautiful presentation 👌
I made this yesterday, came out really nice, however to burn off that milk, it took a little over an hour and not 10 mins as mentioned in the recipe, but worth the effort 🙂 Thanks so much for sharing this recipe
Thank you so much for trying Jes. My method is different from the traditional way of making Kalakand which takes a long time. In this recipe you are only heating 2 cups milk mixed with 2 cups of paneer, so it should thicken in not more than 10 mins on medium heat.
I tried this recipe today for my in laws, 62nd marriage anniversary and trust me, it came out so good I cannot believe.. thank you Nidhi for such wonderful recipes. Will keep you posted about taste once I get a feedback from my in-laws❤️
Wow lovely. So happy that it came out good. Eagerly waiting for the pics and the feedback!!