How to make Aam Kalakand -

Milk cake flavoured with mango.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Mango Pulp (मैंगो पल्प)

Cuisine : Uttar Pradesh

Course : Mithais

For more recipes related to Aam Kalakand checkout Kalakand, Chum Chum, Rasmalai, Instant Gulab Jamun . You can also find more Mithais recipes like Gond Ka Laddoo Jalebi Bajri Churma Balushahi

Aam Kalakand

Aam Kalakand Recipe Card


The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Aam Kalakand Recipe

  • Milk 5 cups

  • Mango Pulp 4 pinches

  • Sugar 3/4 cup

  • Mango pulp 1 cup

  • Green cardamom powder 1/2 teaspoon

  • Nuts chopped 1 tablespoon

  • Silver warq 1 sheet


Step 1

Put the milk to boil on high heat. Add a pinch of tartaric acid. Keep stirring. After few minutes add another pinch of tartaric acid. Keep stirring. Add the rest of the acid and stir.

Step 2

Boil the milk stirring continuously till it thickens. When the milk becomes thick, add sugar and mango pulp and let boil. Continue to stir till the milk mixture becomes granular without actually curdling.

Step 3

Reduce the heat. Cook till mixture thickens further and the bubbles form on surface. Pour into a greased tray. Cut into desired shapes. Cool and decorate with silver warq.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.