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.

Now add sugar and stir well till it become thick and looks granuels (danadar). Add cardamom. Mix well.

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.