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!
Ingredients
Kalakand Cake:
- 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
Mango Purée:
- 2/3 cup mango puree , fresh or canned
- 1 tbsp corn starch
- pinch salt
Garnish:
- strawberries , sliced
- edible flowers
- mint leaves
- edible glitter
- pistachio , coarsely crushed
- almonds , slivered
Instructions
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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.
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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.
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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.
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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.
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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.
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When ready to serve, garnish with sliced strawberries, edible flowers, mint, edible glitter, pistachios, and almonds. Enjoy!
Recipe Video
Recipe Notes
- I have kept the sweetness on the lighter side, but you can adjust the sweetness with condensed milk as per your taste.