Mango kalakand

Kalakand is a traditional



Preparation And Cooking Time

40 Min.



Cooking Method :   

      1Cup Mango Puree

      1/2l Full Cream Milk

      100g Sugar

      100g Grated Paneer (Cottage Cheese)

      1tbsp Pistachio Flakes

      A pinch Alum (Fitkari)

Boil milk in a heavy bottom pan and stir occasionally.

After first boil add alum and stir.

Reduce the milk to half of its quantity.

Add mango puree and grated paneer. Stir and cook till it reduces on medium low flame.

Add sugar and cook more for 5 minutes on high flame and stir continuously.

Cook till it starts to gather in the pan.

Pour this in a greased mould and allow to set the kalakand for a couple of hours.

Sprinkle pistachio flakes and keep in fridge for an hour.

Cut in squares and serve chilled.


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