Our little adventure while making
the idol was such an exhilarating experience. With very modest expectations, we
started off the project by mixing the clay and molding shapes and then there
was truly no looking back. The urge to make it better till it looked realistic
pushed me to keep at it till I got the result I wanted. You will not believe me
if I tell you that it took me an hour to get the janwa right (the string around
Lord Ganesha’s torso)..phew! A day to dry and then we sat to paint the idol
with the brightest colors and He looked absolutely handsome J We also made him his pet rat, some ladoos on a thali
and a seat for him to sit. All to make him happy! Here are some pictures of the
project :)
Now with our homemade Ganesh
idol all done and ready for his D-day, it was only fitting to welcome him home
with equal pomp and show. So apart from the typical Maharastrian puja
delicacies (varan, bhaat, puri, kala chana chi usal, batatya chi bhaji,
koshimbir, chutney, ukdiche modak (yes I
tried it!) and shrikhand), I wanted to make something special for the occasion
and decided to try my hand at making kalakand. I have been especially motivated
since the time I recently had it at a friend’s place and it instantly brought back fond memories
of me nibbling on one small piece for hours to relish every bite. This
was the perfect occasion to prepare and offer it to our Ganpati as
our special homemade prasad or offering.
~Mango Kalakand~
Soft, rich & creamy dessert squares made of fresh cottage cheese & mango pulp sweetened with condensed milk & reduced milk powder. With generous amounts of pistachios & slivered almonds, this dessert attains it exquisite aroma from that elusive hint of saffron.
Ingredients:
Ingredients:
3 C Mango Pulp
2 C Cottage Cheese (Paneer)
1 C Condensed milk (Add ¼ C more if you want a little more sweetness)
1 C Mava powderPinch of saffron soaked in 2 T of warm milk.
1/4 C Chopped pistachios & almonds
1/4 tsp rose water (Optional)
Pinch of salt (Optional)
1/4 tsp lime juice(Optional)
2 C Cottage Cheese (Paneer)
1 C Condensed milk (Add ¼ C more if you want a little more sweetness)
1 C Mava powderPinch of saffron soaked in 2 T of warm milk.
1/4 C Chopped pistachios & almonds
1/4 tsp rose water (Optional)
Pinch of salt (Optional)
1/4 tsp lime juice(Optional)
3 cardamom pods – crushed to a fine powder
Method:
Method:
1. In a pan over medium heat, reduce the mango
pulp till it’s thick enough to coat the back of the spoon (~20 mins). This
intensifies the mango flavor.
Note: I made “fresh”
mango pulp from frozen mangoes. You can use the readymade mango pulp too.
2. In the mean time, soak the saffron strands in 1 T of lukewarm milk and set aside.
2. In the mean time, soak the saffron strands in 1 T of lukewarm milk and set aside.
3. After the pulp is
thick, mix in the paneer, condensed milk, saffron soaked in milk and mava
powder. Stir to mix well.
Note: I used
homemade paneer with full fat milk (4C of paneer from 1 Gallon) . Bring the milk to a boil and then add in lime juice (1 lime) +yogurt mixture (2T) for a softer and fresher outcome.
4. Reduce this mixture over medium heat till it starts
leaving sides of the pan (~ 15 mins). Stir regularly so that it doesn’t
stick.
5. Add in the salt, lime juice, rose water and cardamom powder along with the chopped nuts. Stir well.
Note: I added in the pinch of salt & 1/4 tsp of lime juice to round out the sweetness. You can opt out of it if you prefer so.
5. Add in the salt, lime juice, rose water and cardamom powder along with the chopped nuts. Stir well.
Note: I added in the pinch of salt & 1/4 tsp of lime juice to round out the sweetness. You can opt out of it if you prefer so.
6. Pour this mixture in a greased flat container and flatten it. Sprinkle more nuts and let it set in the refrigerator (~ 2hrs). Cut and serve.
Note: This sweet stays fresh in the refrigerator for about 1 week.
Note: This sweet stays fresh in the refrigerator for about 1 week.
Making kalakand at home was another
satisfying experience that made this celebration all the more special. It was an
eye opener and a recipe that I cherish more so because it melded in traditions and happy memories from both our
childhoods. Isn’t that's what great occasions are made of? A little bit of
nostalgia mixed in with the right amount of adventure :-)
Love,
J
First time here Jagruti. What a beautiful idol and recipe!
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