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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.
Here I present, Mango Kalakand in a fusion way for your special occasions and festivals.
Table of Contents
- About the Recipe
- What is Mango Kalakand
- How to make Mango Kalakand in Tarts
- Parle G Tarts/Parle G Crumble
- Making Tart Base(Stepwise pics)
- Mango Kalakand
- Making Mango Kalakand(Stepwise pics)
- Serve Kalakand in Tarts(Stepwise pics)
- Serving Suggestions
- Some more Fusion Recipes from my blog
- Recipe Card
- Mango Kalakand Tarts
- For Tart base
- For Mango Kalakand
- To make Tarts base
- To make Mango Kalakand
About the Recipe
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 made with Parle-G .
What is Mango Kalakand
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. To make Instant Kalakand at home refer this quick and easy recipe from the blog.
In this post I am sharing variation of Kalakand with Mango. Make this Mango Kalakand and serve it different way, in tarts or with crumble made with your favorite Parle-G biscuits.
It's a fusion dessert which is quick and easy to make and you need just 4 ingredients to make. It takes only 10 minutes to cook, apart from setting and chilling time of 3-4 hrs.
How to make Mango Kalakand in Tarts
There are two parts of making this dessert, making parle g tarts or parle g crumble and making Mango Kalakand.
Parle G Tarts/Parle G Crumble
Tarts or the base is made with Parle-G one of the India's most popular biscuit or cookie commonly served 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.
Making Tart Base(Stepwise pics)
Mango Kalakand
I made this version of Instant Mango Kalakand fresh Indian Cottage Cheese(Paneer), 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 and simply use vanilla essence.
I have used canned Mango Puree here, you can use pureed fresh mangoes. Adjust sugar accordingly.
Making Mango Kalakand(Stepwise pics)
Serve Kalakand in Tarts(Stepwise pics)
Serving Suggestions
To serve it in a simple way, serve Mango Kalakand 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..
Mango Recipes from the blog that you should definitely try when mangoes are in season
Aam Ras, Mango Mousse, Mango and Cardamom Cupcakes, , Mango Cheesecake Ice cream, Mango Kulfi, Mango Custard Falooda, Mango Summer Cooler, Mango Passion Fruit and Iced Tea, Mango Thandai Lassi, Mango Chilli Sauce, Aamras, Avocado Mango Black Bean Salsa , Mango Strawberry Salsa, Mango Kalakand with Parle G tarts, Tropical Smoothie Bowl
Some more Fusion Recipes from my blog
For your parties, why not include some fun fusion desserts and dishes to your 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 Chana Tacos Chaat
Recipe Card
Mango Kalakand Tarts
Swati
Mango Kalakand served with biscuit tarts made with Parle-G.
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Prep Time 20 minutes mins
Cook Time 10 minutes mins
Course Desserts
Cuisine Fusion Food
Servings 4 tarts
Ingredients
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
Instructions
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.
Notes
If using store bought Paneer/Indian Cottage Cheese, soften it a bit in lukewarm water if it is hard and crumble it finely.
When using Cardamom Powder, add only 1/4 tsp.
When using fresh mango puree, add sugar accordingly(1-2 tbsp or as required).
USe any gluten-free cookie or biscuit(as known in India )
Keyword Desserts with Twist, festival dessert, Kalakand
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