Microwave Mango Kalakand / Amba Barfi

If you love mangoes, you must try this Mango flavored Kalakand. Plus, it is a hassle free microwave version, perfect for this festive season. Some might also call this mithai as Amba (Mango) Barfi and to some it is Mango Sondesh.

Ingredients:
Mango Puree - 2 cups
Ricotta Cheese - 1 1/2 cups
Milk Powder - 1/2 cup
Sugar - 1/2 cup
Green Cardamom/Elaichi - 2 pods
Saffron/Kesar - few strands (optional)
Unsalted Butter or Ghee/Clarified Butter - 1 tsp
Pistachios/Pista - 4 (optional)

How to cook Mango Kalakand in a Microwave:

• Crush cardamom seeds and/or saffron in a mortar pestle to a fine powder. Finely chop pistachios or any other nuts of your choice.
• Grease a big microwave safe bowl with ghee. Add ricotta cheese to the bowl. Stir with a spoon and microwave for 6 minutes. After every 2 minutes, stop the microwave to avoid burning and stir with a spoon.
• Traditionally, paneer/Indian Cottage Cheese is used for Kalakand. Fresh Paneer would be a perfect alternative for Italian Ricotta Cheese.
• Now add milk powder and mango puree. Stir and microwave for 12 minutes.  Keep checking and stir after 2 minutes. Add sugar to taste, saffron and cardamom and microwave for another 2 minutes. Microwave it longer until the Mango Kalakand mix turns thick, granular and moisture is lost.   

• I microwaved it for 20 minutes. You might need more or less time, depending on the oven. The thicker the mango puree, the lesser time for cooking. Depending on the sweetness of the mango, you might need more or less sugar.
• Alternatively, you can cook this Mango Kalakand in a pan on a stove top as well. You might need more ghee, while cooking in a pan.
• Grease a plate with few drops of ghee. Spread the hot mix evenly and garnish with chopped nuts. While the mix is still hot, make cuts with a knife to form squares. Let it cool completely before cutting out the Kalakand squares. Keep it refrigerated. 

Serve Mango Kalakand / Barfi in cupcake liners.