Mango kalakand

#myrecipe

By Ankita Koley

Aug, 29th

702

Servings

10 persons

Cook Time

30 minutes

Ingredients

2 - 4

Ingredients

Mango 1 big
Milk 1 liter
Sugar 1 tbsp
Cardamom powder ¼ tsp

Instructions

Boil the milk over high flame
Once starts boiling, add 1 cup fresh mango pulp or entire pulp from a big size mango, keeping the flame medium.
Milk will be splitted due to presence of enzymes in mango. If not, add a tsp of lemon juice to get desired result (optional). Keep the flame medium to high.
Add 1 tbsp sugar and ¼ tsp cardamom powder. If mango has enough sweetness no need to add sugar. Kalakand has a less sweetness than other deserts.
Keep stirring until the water gets absorbed from splitted milk and holds shape. It will take about 15 minutes.
Once done, spread on a greased plate and let it set for 2 hours. Sprinkle some chopped dry fruits

Notes/Tips

Keep the flame low after milk splitted

Other recipes

Rajsthani Makki Dhokla

554

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.