Mango Kalakand

Name: Mango Kalakand
Total time: 1200 s
Yield: 10-15 peices
Cuisine: Indian
Ingredients: 1 litre buffalo milk; as required mango pulp; 1/2 tsp lemon juice; 1/4 bowl sugar; 8-10 Chopped pistachio; Few saffron strands

Dr. Hemali N Mehta @h8670

#jr3. Sweet dish with minimal ingredients. Satisfying and filling

Dr. Hemali N Mehta @h8670

#jr3. Sweet dish with minimal ingredients. Satisfying and filling

Saved

Ingredients

20 mins

10-15 peices

1 litrebuffalo milk
as required mango pulp
1/2 tsplemon juice
1/4 bowlsugar
8-10Chopped pistachio
Few saffron strands

Saved

Steps

20 mins

1

Heat the milk on a high flame till it boils
Add the mango pulp
It will start curdling
Keep the flame continuously high
If needed you can add a tsp of lemon juice.
2

Keep on stirring continuously till the milk dries up and only the crumbled portion remains
Add the sugar.
3

Switch off the flame. Remove in a dish with edges. Flatten it. Smear it with chopped pistachio and saffron strands.
4

Allow it to cool for two hours. You can refrigerate it.
5

Make square pieces and store them in a container. Being a milk mithai it's best to refrigerate it
ENJOY