Mango Kalakand

Mango kalakand is very delicious and can be prepared and served in any festival. Fresh mango kalakand is very delicious.  It can be stored in refrigerator for 1 week.

It takes 2-3 hours to freeze the kalakand.  Once it freezes, cut it in to any shape or size as per your desire.  Mango kalakand is ready.

 

Preparation Time: 10min

Cooking Time: 25-30 min     

Ingredients:

• 1 litter Milk
• 1 cup Mango pulp fresh/ canned
• ½ cup Sugar
• 3 tablespoon Lemon juice
• 2 tablespoon sliced and slivered pistachio and almond or as per your required
• 1 teaspoon Green cardamom powder

Method:

For Paneer:

• Take milk out in any heavy bottom utensil for boiling.  When milk starts boiling turn off the gas and let it cool down.  Keep it 80% hot.   Now add 2-3 tablespoon lemon juice.  Add this lemon juice in milk and stir well.  The moment milk curdles stop adding lemon juice in the milk.
• Pour the curdled milk on any cotton cloth. Strain the whey.  Wrap the ends of the cloth over the paneer.  Press it hard to drain rest of the water.  Take out the prepared paneer in a plate.

Mango Kalakand:

1. In a pan add sugar,mango pulp mix well Cook it until the sugar melts and mango pulp becomes thick.
2. Add paneer in the cooked mango pulp and stir continuously until it becomes thick and
3. Add almond and pistachios in the mixture as well. Cook until it gets thick consistency.
4. Turn off the gas and add cardamom powder in the mixture.
5. Take a pan or cake dish grease with Ghee and pour this mixture, keep it a side for 1-2hr s to freeze the kalakand.  Once it freezes, cut it in to any shape or size as per your desire.