Mango Kalakand - Mango milkcake recipe
Mango kalakand can also be made with canned mango pulp and reduced milk.
Servings: 8
Ingredients
- 250 gms/1 cup soft khoya
- 250 gms/1 cup paneer or fresh cottage cheese obtained from 1.25 ltr milk
- ¾ cup sugar
- 2 cups mango pulp
- 8-10 strands of saffron soaked in 2 tbsp. milk
- 2-3 cardamoms crushed.
- Handful of sliced pistachios for garnish
Instructions
- Blend mango pieces to get smooth mango pulp.
- Add sugar and start cooking on low flame.
- Add khoya and paneer to mango pulp with remaining ingredients
- Continue cooking on low flame until it starts coming together.
- Stop cooking once it stops being sticky.
- place it in a greased tray to set for few hours.
- Cut in pieces,garnish with pistachios.
- Add the paneer to this reduced milk and add cardamoms and saffron to it.
- Mix well and cook for 15 minutes.
- Add blended mango pulp and ghee.
- Cook for another 10 minutes till you get a barfi/fudge like consistency.
- Line a tray with ghee and spread this mix to it.
- Press with a spatula and cut shapes using a knife.
- Refrigerate for 2 hours.
- Garnish with sliced pistachios and serve fresh.