Mango season is round the corner so here is soft and grainy and not very sweet indian dessert recipe : Mango Kalakand. Cooking Mango pulp first for 2 minutes gives enhance mango flavor and intensifies orange color to Kalakand.
Time: 30 minutes
Notes:
1. Can replace paneer with ricotta cheese.
Time: 30 minutes
Serve: 12 pieces
Ingredients :
2 cups Paneer(fresh or store brought)
1 cup Mango Pulp
1/4 cup Sweetened Condensed Milk
2 tbsp Milk powder
1/4 tsp Cardamoms powder(optional)
few Pistachios(chopped)
Method :
1. Mash or grate paneer coarsely and add milk powder to it. Mix it nicely.
2. Heat a thick bottomed non-stick pan on medium heat, pour mango pulp. Cook for about 2 minutes.
3. Now add paneer-milk powder mixture and condensed milk. Further cook for 10-15 minutes until the mixture becomes thick. Add cardamom powder, mix well. Cook for a minute.
4. Remove from heat, and spread it on to a greased dish. Sprinkle chopped pistachios.
5. Put it into the refrigerator and let it cool. Cut into squares and serve.
Ingredients :
2 cups Paneer(fresh or store brought)
1 cup Mango Pulp
1/4 cup Sweetened Condensed Milk
2 tbsp Milk powder
1/4 tsp Cardamoms powder(optional)
few Pistachios(chopped)
Method :
1. Mash or grate paneer coarsely and add milk powder to it. Mix it nicely.
2. Heat a thick bottomed non-stick pan on medium heat, pour mango pulp. Cook for about 2 minutes.
3. Now add paneer-milk powder mixture and condensed milk. Further cook for 10-15 minutes until the mixture becomes thick. Add cardamom powder, mix well. Cook for a minute.
4. Remove from heat, and spread it on to a greased dish. Sprinkle chopped pistachios.
5. Put it into the refrigerator and let it cool. Cut into squares and serve.
Notes:
1. Can replace paneer with ricotta cheese.
No comments:
Post a Comment