Ingredients:
- 2 cups Mango Pulp
- 2 1/2 cups crumbled Paneer
- 1 cup Milk powder
- 1 1/2 cup Condensed Milk (12 oz)
- Slivered almonds for garnishing
Method
Method
- Peel mangoes, cut in to small pieces, put that in blender and puree it.
- This way your mango pulp is ready.
- Now put pulp in to pan and cook over medium heat for 5 to 10 minutes until it thickens up a bit.
- Then add paneer, condensed milk and milk powder and mix well.
- Cook over medium heat for 8 to 10 mts or until it thickens up a bit.
- Then pour mixture in to greased dish and spread out evenly.
- Refrigerate for 1 hour to allow kalakand mixture to set.
- After 1 hour, cut it in to desired shapes and garnish with almonds!
Tips
- Try to use fresh mango pulp, if using store bought pulp, you may need to cook that for longer time to make it thick.
- If using store bough paneer, be sure to grate it fine using grater.
- This kalakand stays good for 5 to 7 days at room temperature.
- Store it in refrigerator for longer use.
https://youtu.be/SEY15mc-Qg0
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