Thursday, June 6, 2013

Mango Kalakand

Time 15 Min
Whole milk 1 lit
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista and almonds
Sugar 1/2 cup
Vinegar 3-4 tsp

Boil the milk. When it get cool 70 % then add vinegar and stir well. It will get curdled. Then hang the paneer in a muslin cloth in a cool place for approximately 0.5 hour until the liquid has drained off. 
Grease plate with ghee. Keep it aside.
Heat nonstick pan add mango pulp and sugar. Cook until it becomes thick approximately 5-6 min. Then add paneer. Mix well. Cook for 6-7 min until it becomes thick. (But remember it should not be very thick kalakand is soft not hard). (After it cools down it becomes little hard, so always keep this in mind).
Then add  cardamom powder. Mix well.
Now pour kalakand mixture on greased plate. Spread sliced pista and almond. Allow it to cool. Cut into desire size and shape.

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