Kalakand is basically a soft sweet milk fudge also known as milk cake. They are normally made with milk solids (mawa ) and condensed milk. It is flavored with the king of spices i.e. with cardamom. Kalakand is originated from North Eastern part of India. Making kalakand in traditional way is very elaborate process. But nowadays people giving less effort , spent less time, still they are able to get same, greater taste.
Like all other fellow Indian I have also a sweet tooth. I always buy sweets from local mithai shop , there are tons of option for traditional sweets, but I like the kalakand most. It brings back to my childhood memories. I was so fond of sweets and my father used to bring kalakand in every alternative days. I love the pale whitish coloured, soft and grainy textured kalakand .
Kalakand is a popular dessert and famous all over the India. They are just perfect to celebrate Janmastami, Ganesh Panchmi and Deewali. These are available in every mithai shop .nowadays I am making everything at home. Not only for the hygienic purpose but to use 100 % natural ingredients and to ignore artificial colour and flavor.
Any fruit pulp can be added to the basic kalakand recipe and tons of flavored kalakand recipes can be made. Here I have added mango puree to the basic kalakand recipe to make mango kalakand.i am also sharing a very quick alternative method to making kalakand , I am using ricotta cheese and condensed milk to prepare homemade mango kalakand. If you want you can make condensed milk at home, click here for the recipe.