By Nikita Toppo
Mango kalakand is an Indian sweet dish made with milk, khoya and fresh mango puree. This subtly sweet delight is usually prepared for celebrations and tastes irresistible.
250 g soft khoya 250 g paneer ¾ cup sugar 2 cups mango pulp 8-10 strands of saffron soaked in 2 tbsp. milk 2-3 cardamoms crushed Handful of sliced pistachios for garnish
Add mango pulp and sugar in a pan and start cooking on low flame. Add khoya and paneer to it with remaining ingredients. Mix well and cook for 15 minutes.
Continue cooking on low flame until it starts coming together. Cook for another 10 minutes till you get a fudge like consistency.
Place it in a greased tray to set for few hours. Cut in pieces and garnish with pistachios. Refrigerate for 2 hours. Enjoy.
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