Mango Kalakand blends the traditional richness of Kalakand with the tropical sweetness of mangoes, creating a refreshing and innovative dessert. This fusion likely emerged in response to the popularization of mangoes.
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Ingredients Quantity
Mango ripped 2 no
Paneer ½ kg
Sugar 1 cup
Milk powder 4 tbsp
Green cardamom powder 1 tsp
Lemon juice 1 tsp
Ghee 1 tsp
Saffron strands 1 tsp
Ghee 1 tbsp
Assorted nuts 1 tbsp
Ghee for greasing
Method :-
1. Take ripe mangoes, peel them and take out the pulp in a bowl.
2. Take a mixer jar and add mango pulp to it and grind it into puree.
3. Take paneer and grate it.
4. Place kadai on medium flame and add grated paneer.
5. Now add mango pulp and sugar mix well to there are no lumps.
6. Add milk powder and green cardamom powder on medium heat cook the mixture, stirring continuously to prevent it from sticking to the bottom of the kadai.
7. Now add lemon juice and ghee mix well.
8. Switch off the flame and add saffron strands and mix well.
9. Now place a frying on medium flame and heat ghee. Add assorted nuts and sauté well.
10. Take a square shaped mold and add ghee to grease the tray.
11. Add sautéed nuts on base and Transfer the thickened mixture and spread it evenly with a spatula or the back of a greased spoon.
12. Allow the mixture to cool at room temperature in 3 hours. For a firmer texture, you can refrigerate the kalakand for 1 hours.
13. After 3 hours, take it out in a serving plate and enjoy the instantly prepared Mango Kalakand.
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16 май 2024
