Mango kalakand

Name: Mango kalakand
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms paneer or chena( obtained from 1 1/2 ltr milk; 1/2 cup sugar; 2 cups mango pulp; 10 strands saffron soaked in a 2 tsp milk; 3 cardamoms finely crushed; as required Finely chopped pista and almonds for garnishing; 1 tsp ghee

Monika Jain @monika_jain

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#goldenapron2

Monika Jain @monika_jain

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Ingredients

4 servings

250 gmspaneer or chena( obtained from 1 1/2 ltr milk
1/2 cupsugar
2 cupsmango pulp
10 strandssaffron soaked in a 2 tsp milk
3cardamoms finely crushed
as required Finely chopped pista and almonds for garnishing
1 tspghee

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Steps

1

Blend mango pieces for mango pulp in a mixer. Take a pan and pour ghee than add mango pulp,sugar and start cooking on low flame,add chena to mango pulp, cardamoms, saffron.
2

Continue cooking on low flame until it starts coming together. Stop cooking once it stops being the sticky place it in a greased tray to set. Refrigerate for 1 to 2 hours.
3

Cut in barfi and garnish with pistachios and almonds and serve happily.