Cooking Instructions
- 1
Boil milk in a pan bring one boil stir and add alum powder. Stir continuously. And reduce 1/2milk add mango puree. Cook on slow mid. Flame.
- 2
Now add sugar and stir well till it become thick and looks granuels (danadar). Add cardamom. Mix well.
- 3
Grease container with ghee and pour mixture and set in a freeze for 1 hour. Take out cut and serve. Garnish with silver and chopped pistachio. Delicious Mango Kalakand is ready to serve.
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