Mango Kalakand is a delicious Indian sweet made with mango pulp, paneer, milk powder and cardamom. This easy mithai is perfect for festivals and special occasions. I shape them into balls for a fun twist!
Kalakand is traditionally prepared by splitting milk to prepare chhena which is then cooked with sugar until the moisture evaporates. Flavourings such as cardamom are then added and the mixture is set to cool. This soft set Kalakand is then cut into squares. It has a moist but grainy texture.
You can also make Instant Kalakand with ricotta cheese which only needs 2 main ingredients!
Different flavourings that you can add are pumpkin kalakand or beetroot kalakand .
This is a quick kalakand recipe because I have used ready-made paneer and milk powder. I love the traditional flavour but adding mango gives it a fresh summery feel.
Instead of setting the mango kalakand mixture and cutting into squares, I made round balls but you can use whichever method you fancy!
Ingredients
Mango pulp – you can use homemade mango pulp or store-bought. Check the pulp if store-bought before using as they can be sour. You will need more sugar if this is the case.
Paneer – you can use store bought paneer which is crumbled or use this homemade paneer method to make chhena.
Milk powder – use full cream milk powder
Cream or Whole milk – you may need a dash of whole milk if your paneer is hard. I used store-bought paneer when making these so needed whole milk to soften the paneer.
Sugar – use some white sugar as the mango pulp will not have enough sweetness to it
Cardamom powder – a must in most Indian mithai, add cardamom powder or crushed green cardamom seeds.
Pistachio slivers to garnish.
How to make Mango Kalakand
Firstly prepare your paneer. Follow my homemade paneer recipe for fresh paneer. Alternatively, crumble store-bought paneer using your hands, a grater or with a short pulse of a food processor.
In a heavy bottomed pan, add mango pulp and cook for a few minutes until it reduces slightly.
Tip in the grated paneer and stir. Add the sugar. The mixture may loosen slightly as the sugar releases moisture.
Cook for a few moments before adding in the milk powder and a splash of milk or cream.
Cook the mixture until it forms a mass and begins leaving the sides of the pan.
Do not overcook as the mango kalakand can become chewy.
Add cardamom powder and mix well.
For Kalakand squares: Pour the mixture into a lined tray and leave to set in the fridge for 2 hours. Once set, remove from the tray and cut into squares
For Kalakand “ladoo”: shape the mixture into equal sized balls using the palm of your hands. You may need to grease your hands with ghee.
Garnish with pistachio slivers.
Storage
Mango Kalakand is a milk based sweet. If you’re living in a warm climate, keep the kalakand in the fridge for up to 5 days.
If living somewhere cool, you can keep the kalakand at room temperature for around 2 days. Keep covered to prevent it from drying out.
Other Mango Desserts
Mango Peda
Easy Mango Kheer
Instant Mango Shrikhand
Mango Paneer Kheer
Coconut Mango Pancakes
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Mango Kalakand
Equipment
- 1 Frying pan
- 1 Spatula
Ingredients
- 2 cup paneer or chenna (grated)
- 1 cup mango puree
- ¼ cup sugar powdered
- ¼ cup milk powder
- ⅛ cup cream or whole milk
- ½ teaspoon cardamom powder
Instructions
- Grease the tray, baking pan or glass container and leave it aside.
- In a non-stick or heavy based frying pan add 1 cup mango puree
- Cook the puree for 3-4 minutes to burn off any moisture.
- Add grated 2 cup paneer or chenna, mix well.
- Cook on low to medium flame for 5 minutes, stirring continuously.
- Add 1/4 cup sugar (if using) keep stirring the mixture.
- Then add 1/4 cup milk powder , mix well.
- Pour 1/8 cup cream or milk, and cook. Once the mixture becomes thick, and does not sticking on the sides of the pan, add 1/2 teaspoon cardamom powder .
- Mix well, and then turn off the heat.
- If setting in the tray, pour in greased tray, smooth it out using spatula and leave it to cool.
- Allow mango Kalakand to cool and set for a few hours or at least for 3hours. Once it is set, cut the Kalakand in the desired shape and size.
- Garnish it with slivered nuts, rose petals and edible silver foil.
Peda Shape
- If you want to make rounds like peda, let the mixture cool in another plate.
- Grease your hands with little ghee, divide the mango kalakand in to equal portions.
- Give it a round shape by rolling it in your palms. Garnish it with slivered pistachio nuts.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mango Kalakand
Equipment
- 1 Frying pan
- 1 Spatula
Ingredients
- 2 cup paneer or chenna (grated)
- 1 cup mango puree
- ¼ cup sugar powdered
- ¼ cup milk powder
- ⅛ cup cream or whole milk
- ½ teaspoon cardamom powder
Instructions
- Grease the tray, baking pan or glass container and leave it aside.
- In a non-stick or heavy based frying pan add 1 cup mango puree
- Cook the puree for 3-4 minutes to burn off any moisture.
- Add grated 2 cup paneer or chenna, mix well.
- Cook on low to medium flame for 5 minutes, stirring continuously.
- Add 1/4 cup sugar (if using) keep stirring the mixture.
- Then add 1/4 cup milk powder , mix well.
- Pour 1/8 cup cream or milk, and cook. Once the mixture becomes thick, and does not sticking on the sides of the pan, add 1/2 teaspoon cardamom powder .
- Mix well, and then turn off the heat.
- If setting in the tray, pour in greased tray, smooth it out using spatula and leave it to cool.
- Allow mango Kalakand to cool and set for a few hours or at least for 3hours. Once it is set, cut the Kalakand in the desired shape and size.
- Garnish it with slivered nuts, rose petals and edible silver foil.
Peda Shape
- If you want to make rounds like peda, let the mixture cool in another plate.
- Grease your hands with little ghee, divide the mango kalakand in to equal portions.
- Give it a round shape by rolling it in your palms. Garnish it with slivered pistachio nuts.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Breaded Mushrooms are the perfect side dish or appetizer. This air fryer mushroom recipe leads to super crispy breaded mushrooms . Make these quick and easy breaded mushrooms that are also vegan and gluten-free !
- What are breaded mushrooms?
- Why you will love this recipe
- Ingredients for Air Fryer Breaded Mushrooms
- How to make Breaded Mushrooms in the Air Fryer
- Frozen Breaded Mushrooms in Air Fryer
- Tips
- Serving Suggestion
- Storage
- Other Air Fryer Recipes
What are breaded mushrooms?
Breaded Mushrooms are a great appetizer made by dipping mushrooms in batter then covering with a flavoured bread crumb mixture.
These mushrooms are then either fried, baked or air fried to crispy perfection – excellent for any mushroom lover.
Crispy Air Fryer Breaded Mushrooms taste just as good as their deep fried counterpart.
The air fryer works by circulating hot air and crisps up the exterior of the food. Since jumping on the air fryer bandwagon, I’ve been loving Air fryer Baked Sweet Potato , Air Fryer Garlic French Fries and Air Fryer Apple Ring Donuts
Why you will love this recipe
Suitable for vegans and gluten-free diets
Easy recipe/ Easy air fryer recipe
Healthier than deep fryer breaded mushrooms. Less oil is required than deep fried versions and the recipe is low carb overall
Serve at BBQs, parties or for game day.
Ingredients for Air Fryer Breaded Mushrooms
Mushrooms
The type of mushrooms you use are down to personal preference generally.
Some recommend are white mushrooms, white button mushrooms, chestnut mushrooms, baby portobello mushrooms, baby bellas and oyster mushrooms.
Larger mushrooms such as portobello can also work but will need longer cooking time.
I do not recommend frozen mushrooms as they have high water content.
Rice flour – an extra coating of rice flour helps make the mushrooms crispy and prevents the wet batter making the mushrooms soggy.
Gram flour – in replacement of the egg mixture, I have used a batter made with chickpea flour and plant milk. Chickpea flour is gluten-free but you can use all purpose flour.
Plant milk – for egg-free egg wash I have used plant milk. You can use dairy milk if not strictly vegan.
Cornflakes – I have used ground corn flakes for a gluten free option but you can use panko bread crumbs if you are not gluten-free.
Seasoning – you can use whichever seasoning you like, some examples include: garlic powder, onion powder, black pepper, Italian seasoning, mixed herbs.
You can also leave out the seasoning and stick to plain bread crumbs
Cooking spray – varieties of oil spray such as olive oil, canola oil and avocado oil all work
How to make Breaded Mushrooms in the Air Fryer
Firstly, clean your mushrooms then set aside.
For the best mushrooms, do not wash them but clean with a pastry brush. You can also use a slightly damp paper towel. Washing the mushrooms causes the mushrooms to become water-logged which will release when cooking.
In a bowl, add the rice flour.
In a separate bowl, whisk chickpea flour and plant milk. For best results, keep the batter thick.
In a third bowl, mix together your seasoning and bread crumbs/ground cornflakes.
To bread the mushrooms, first dip into the rice flour and coat thoroughly.
Dip into the wet batter next. Use either your hands or a spoon and transfer over to the breadcrumbs
Coat well in the breadcrumb mixture and set aside until you have a batch ready to air fry.
Place in the air fryer basket in a single layer and spray mushrooms with the cooking spray.
Air Fry on 190 degrees C / 370 degrees F for 10-15 minutes or until golden brown.
Note that different types of mushrooms will cook at different times, so the total time for cooking will be adjusted.
As an approximation, smaller mushrooms will take around 10 minutes.
Frozen Breaded Mushrooms in Air Fryer
If you have shop-bought breaded mushrooms, why not cook them in the air fryer!
Place your frozen breaded mushrooms (without defrosting) into a preheated air fryer at 200C/400F for 10 minutes.
Different brands may require different times so it is essential to check on your mushrooms. Adjust the time and temperature accordingly.
The outside should be golden and crispy and the mushrooms should be piping hot through and soft.
Tips
Do not wash your mushrooms
Arrange in similar size of the mushrooms so each batch cooks equally.
Ensure to coat the sides of the mushrooms to get a nice even coating.
At the half way mark, check the mushrooms. If the coating appears to be dark, reduce the heat and continue cooking.
Serving Suggestion
Breaded mushrooms are the perfect appetizer.
Serve with your favorite dipping sauces as finger food. Some great options are vegan mayonnaise or vegan ranch dressing. Sour cream is another option.
Marinara also goes great.
You may want to sprinkle over parmesan cheese or a dairy-free equivalent on the cooked mushrooms for added savouriness.
Have them as a side alongside these Air Fryer French Bread Pizzas (Baguette Pizzas)
Storage
Air-fried mushrooms are best enjoyed immediately after cooking to enjoy them at their crispiest.
You could bread them in advance and keep in a covered container until ready to cook.
Store leftovers in an airtight container and reheat in the air fryer to get them crunchy again
Other Air Fryer Recipes
Donut holes
Air fryer Chestnuts
Sliced Potatoes in Air Fryer
Air fryer Baklava
Jacket Potato in the air fryer after microwaving
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Air Fryer Breaded Mushrooms
Equipment
- 1 Air fryer
Ingredients
- 12 medium mushrooms
- 3 tablespoon rice flour or corn flour (white)
- ½ cup gram flour chickpea flour (fine besan)
- ¼ cup oat milk or any other plant milk
- ½ cup cornflakes plain
- 2 tablespoon seasoning including garlic powder, onion powder, black pepper, Italian seasoning, mixed herbs.
- 1 tablespoon cooking spray
Instructions
Prepration
- First clean 12 medium mushrooms using clean kitchen towel or napkin. Keep them aside.
- Grind 1/2 cup cornflakes in a coffee grinder until you get semolina teaxture.
- Take three bowls, in one bowl add 3 tablespoon rice flour in second bowl add 1/2 cup gram flour and in third bowl add ground 1/2 cup cornflakes .
- Make gram flour batter – In 1/2 cup gram flour add 1/4 cup oat milk and whisk well, leave it aside.
- In ground 1/2 cup cornflakes add seasoning, mix well.
Bread the Mushrooms
- First dip one mushroom in rice flour and coat throughly. Dust off extra flour by shaking the mushroom.
- Drop rice flour coated mushroom in gram flour batter, make sure it coats all the sides.
- Remove it either using a fork or your hands.
- Coat well in cornflakes crumbs or breadcrumbs and set aside until you have a batch ready to air fry.
- Place in the air fryer basket in a single layer and spray mushrooms with the cooking spray.
- Air Fry on 190 degrees C / 370 degrees F for 10-15 minutes or until golden brown.
- Enjoy hot with vegan dip.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
