Best Mango Kalakand Recipe Recipe

To begin making Mango Kalakand preparation guide, skin the mango, extract the pulp from both the mangoes and discard the seeds. Take a wok/kadai introduce mango pulp in it and bring to temperature on medium flame.swirl around it for 5 to 6 mins till mango pulp is cooked.Now introduce sweetened condensed whole milk to it and toss together well.Now introduce crumbled cottage paneer variance in the mixture.swirl around the toss together gently and well for 10 to 15 mins.

When you will find the mixture starts getting little arid and got mixed up properly, switch off the flame.

Let it cool for 5 mins.Now take a greased tray, flat plate or a tray lined with margarine paper and transfer the mixture in the tray.Pat it down with a flat spatula or spoon to free the mango kalakand from being bubbly with air bubbles.Then take green cardamoms, grind down it and dust in on the kalakand.Again with a flat spoon press it gently.Keep Mango Kalakand  in the fridge after bringing it down to room temperature, for 2 to 3 hours to get it set.Take it out and cut Mango kalakand into your desired shapes and dust with dried coconut strands to top.enjoy Mango Kalakand as a dessert with your part meal of Paneer Pulao With Green Peas, Cauliflower and produce Curry and Tomato bulb produce Cucumber Raita.