Name: Mango Kalakand
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 6 to 8 People
Cuisine: European
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

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1 Mango Kalakand

As mango season is round the corner with the availabilty of fresh mangoes all over, its a perfect time to jazz up something with it. What if you make something juicy, lucious real quick. This is one the recipe which gets ready with minimum preparation and makes a perfect Mango Dessert for die hard Mangotarian :))

Mango Kalakand

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Serves: 6 to 8 People Preparation Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 5.0/5

( 1 Votes )

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

Instructions

Peel mangoes, cut into small pieces, put that in a blender, and puree it.
This way your mango pulp is ready.
Now put the pulp into the 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 minutes or until it thickens up a bit.
Then pour the mixture into a greased dish and spread out evenly.
Refrigerate for 1 hour to allow kalakand mixture to set.
After 1 hour, cut it into desired shapes and garnish with almonds!

Notes

Try to use fresh mango pulp, if using store-bought pulp, you may need to cook that for a longer time to make it thick.
If using store-bought paneer, be sure to grate it fine using a grater.
This kalakand stays good for 5 to 7 days at room temperature.
Store it in the refrigerator for longer use.

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