Mango Kalakand

Kalakand is very popular dessert in India. Can also be made two methods. One is I have made curdle the milk and 2nd method is grated store bought paneer. Also people can used milk-made instead of sugar. I always wanted to try this sweet. Kalakand is a plain milk sweet also can be made out of sweet mango. I tried mango kalakand today.


 

Ingredients

  • Mango puree - 1/4 cup (fresh fruit sweet mango puree)
  • Homemade paneer - 1-1/2 cup
  • Sugar  - 3/4 cup
  • Nuts - Almonds & Pistachios
  • Saffron milk - 2 tbsp
  • Cardamom powder - 1/4 tsp
Method
  1. Heat milk on a heavy bottom pan
  2. Bring into boil and turnoff the flame add lime juice 2 tbsp or white vinegar stir. Milk should starts to curdle. 
  3. Place a colander  in the sink on top of line it with cheese cloth. 
  4. Strain the curdled milk 
  5. Transfer paneer into a other pan start stir on low flame 
  6. Add fresh mango puree cook on low to medium flame. Stirring constantly 
  7. After 15 mins mixtures turns thickness.
  8. Add sugar , cardamom  powder & saffron milk
  9. Stirring constantly. The mixture starts leaves the pan of the sides. Turn off the flame
  10. Pour the mixture into ghee greased pan 
  11. Sprinkle chopped nuts.





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Maanga Gojj | Mango curry | Maavinakayi Gojju

 Mavinakayi / Manga Gojju (In Manga is a tamil word and Mavinakayi is a kannada word). I have already posted various types of veggie/fruits gojju recipes here. This can be made ususally totapuri available in karnataka. Because it is very sour taste good for gojju. This can be store  for one week in the refrigerator. My amma expert to prepare all types of gojjus. She used to pack it for our school lunchboxes. I have followed her recipes it's very simple and minimal ingredients. 

Best to have with steamed white hot rice along with ghee. Yum! spicy, tangy & sweet gojju.






Ingredients

  • Totapuri or sour raw mango -  4 cups
  • Malaka Pudi / Sarina Pudi / Rasam Powder - 2 tbsp
  • Vellu / Bella / Jaggery - a medium size(adjust as per taste)
  • Sea Salt to taste
  • Puli / Huli / Tamarind paste - 1/4 tsp ( if you are using concentrated paste use a less than 1/4 tsp) or (if using a soaked tamarind pulp water add 1 tbsp) (adjust as per taste)
  • Warm water 
  • Table spoon of rice flour + Water 
For Seasoning
  • Oil - 4 tbsp
  • Perangyum / Hing / Asafetida - 1 tsp
  • Karvappale / Karibehvu  / Curry leaves - 2 stalks
  • Kadag / Sasive / Mustard seeds - 2 tsp
  • Byadagi / Kempu mensinakayi / Red chillies - 2 no
Method
  1. Wash and pat dry peel out the skin. Dice them into small pieces
  2. Heat oil in a pan, add mustard seeds, when they begin to splutter 
  3. Add curry leaves, hing and red chillies
  4. Add immediately chopped mangoes and sauté for few mins until becomes soft
  5. Add tamarind and jaggery. Add 1 cup of warm water and bring to boil
  6. Cook on low flame
  7. Add salt and rasam powder mix well. Add another cup of water bring to boil. Boil until oil leaves. 
  8. To become the thickness : In a cup add a table spoon of rice flour mixed with water and pour into the gojju while stirring. So gojju becomes thickness.
  9. Check the taste and add more salt, jaggery or tamarind according to your taste. 
  10. Serve it with hot  rice or chapati etc.,


| Copyright © Malas - Kitchen 2021 | | All rights reserved