Aam pak recipe / Aam ka kalakand recipe / Mango burfi / How to make Aam pak / Mango barfi recipe / Mango fudge recipe

Aam pak

Kalakand is a famous sweet in north India, made with milk, mava (evaporated milk) or paneer and sugar. Kalakand can be made in different flavors like rose, mango, orange, vanilla, saffron, etc.

   Here I am sharing the most loved version mango kalakand, popularly called  Aam pak. Aam pak loaded with the rich flavor of mangoes, Any good quality of mangoes, with the sweet and sour taste can be used for aam pak. Alphonso, Badam, kesar, Dashahari can be a good choice or combination of any two type of mango will also good.

   I have made Aam pak with milk, mango pulp, paneer, and sugar. Khoya / mava (Evaporated milk)  can also be used but the texture of aam pak made with Khoya and paneer is different, here I wanted aam pak with milk granules so I have made it with Paneer.

Preparation Time: 20-25 minute

Cooking Time: 15-20 minute

Course: Dessert

Cuisine: North Indian

Yield: 16 pieces

Author: Anishwarita

Ingredients : 

Milk: 1/2 liter

Mango Pulp: 1 cup

Paneer: 125 gm.

Alum Powder: 1 pinch

Sugar: 1/2 Cup

Cardamom Powder: 1/4 tsp.

Ghee (Clarified butter): 1 Tsp.

Pistachios: 4-5 (Sliced)

Method:

1 Take 1/2 liter water in a pan and bring it to a boil, stirring occasionally.

2 After the first boil add a pinch of alum powder and keep boiling, stirring occasionally.

3 Here you will see milk starts thickens and forming small granules in it.

4 When milk reduced up to half, add mango pulp and cook for about 5 minutes, stirring occasionally.

5 Now add paneer, stir continuously and cook until a little thick consistency.

6 Add sugar and stir continuously.

7 When start leaving sides of the pan, turn off the heat.

8 Add cardamom powder and mix well.

9 Grease a tray or a plate generously with ghee.

10 Pour the mixture into a greased tray, sprinkle some sliced pistachios over it and let it set for about 3-4 hours. (You can also keep it in the refrigerator to set).

11 When set cut in square shape and serve.

Aam pak recipe with stepwisese photos 

Mangoes for Aam pak, wash, peel, cut the mangoes and make puree without adding water.

Take 1/2 litre water in a pan and bring it to a boil, stir occasionally.

Alum, make a fine powder of alum using a mortar.

 After the first boil add a pinch of alum powder and keep boiling, stirring occasionally.

 Here you will see milk starts thickens and forming small granules in it.

Now milk reduced up to half. 

Add mango pulp.

 Cook for about 5 minutes stir occasionally.

I have prepared fresh paneer of 1/2 liter milk and crumbled it with hands. (If you are using market made paneer then grate it)

 Now add paneer, stir continuously.

 Cook until a little thick consistency.

 Add sugar. 

Stir continuously.

 Grease a tray or a plate generously with ghee.

 When start leaving sides of the pan, turn off the heat.

 Add cardamom powder and mix well.

Pour the mixture into the greased tray, sprinkle some sliced pistachios over it and let it sit for about 3-4 hours. (You can also keep it in the refrigerator to set).

When set cut in square shape and serve.