Mango Kalakand

Name: Mango Kalakand
Total time: 2400 s
Yield: Many servings
Cuisine: Indian
Ingredients: 2 Alphonso mangoes; 100 gm paneer; 2 tb sp pure ghee; 1/2 bowl milk powder; 1/2 bowl desiccated coconut powder; 1/2 bowl powdered sugar; 1/2 tsp coarsely grinded Green cardamom; 10-15 pistachio for garnishing; 8-10 almonds

Aruna Thapar @Arunathapar27

New Delhi

#flavour2
#Post_6
#kalakand is a most popular Indian dessert made from milk. Here I have recreated it with blend mango and milk powder.

Aruna Thapar @Arunathapar27

New Delhi

#flavour2
#Post_6
#kalakand is a most popular Indian dessert made from milk. Here I have recreated it with blend mango and milk powder.

Saved

Ingredients

40 minutes

Many servings

2Alphonso mangoes
100 gmpaneer
2 tbsp pure ghee
1/2 bowlmilk powder
1/2 bowldesiccated coconut powder
1/2 bowlpowdered sugar
1/2 tspcoarsely grinded Green cardamom
10-15pistachio for garnishing
8-10almonds

Saved

Steps

40 minutes

1

Peel, Wash, Chop and grind mango in a mixer with paneer to a smooth paste. Heat 2 tb sp pure ghee in a wok and add mango pulp and cook on low flame for 2 minutes. Then add milk powder and cook for 5 minutes on low flame. The mixture will start thickening.
2

Add powdered sugar and cook on low flame while stirring the mixture to avoid burning. Sugar will leave water so cook till water is absorbed by the mixture. Add cardamom powder.
3

Now add desiccated coconut powder and mix well and till mixture turned thick and leave the sides of wok.
4

Grease a thali and pour the hot mixture on it and spread it evenly with the help of spetula.
5

Garnish with pistachio and press it gently with spetula. Leave it for 2 hours or place in a refrigerator to set. After 1 hour remove it from refrigerator and cut pieces.
6

Serve it as dessert. It can be stored for 15 days in refrigerator.