Mango Kalakand Recipe

Step 1: To begin making Mango Kalakand recipe, peel the mango, extract the pulp from both the mangoes and discard the seeds

Step 2: Take a wok/kadai add mango pulp in it and heat on medium flame

Step 3: Stir it for 5 to 6 minutes till mango pulp is cooked

Step 4: Now add sweetened condensed milk to it and mix well

Step 5: Now add crumbled cottage cheese in the mixture

Step 6: Stir the mix slowly and well for 10 to 15 minutes

Step 7: When you will find the mixture starts getting little dry and got mixed up properly, switch off the flame

Step 8: Let it cool for 5 minutes

Step 9: Now take a greased tray, flat plate or a tray lined with butter paper and pour the mixture in the tray

Step 10: Pat it down with a flat spatula or spoon to free the mango kalakand from being bubbly with air bubbles

Step 11: Then take green cardamoms, crush it and sprinkle in on the kalakand

Step 12: Again with a flat spoon press it gently

Step 13: Keep Mango Kalakand  in the fridge after bringing it down to room temperature, for 2 to 3 hours to get it set

Step 14: Take it out and cut Mango kalakand into your desired shapes and sprinkle with dried coconut strands to garnish

Step 15: Serve Mango Kalakand as a dessert with your part meal of Paneer Pulao With Green Peas, Cauliflower and Vegetable Curry and Tomato Onion Cucumber Raita