1 1/2 cup panner
1 cup Khoya
1/2 cup sugar
1 tbsp ghee
1 tsp Mango essence
3 tbsp sliced Pistachios
2 tbsp sliced Almonds
1 tsp saffron strand
In a nonstick pan, combine mango puree,crumbled panner and grated mawa.
Stir and put it on low flame.
Keep stirring the mixture continuously.
After about 10-12 minutes the mixture would begin to thicken.
Add Sugar and mango essence, further cook till the mix thickens. Add a tbsp of ghee and cook till the kalkand get the shine.
When the mixture leaves the sides of the pan add sliced nuts.
Continue to cook for another 3-4 minutes.
Switch off the flame and set aside.
Grease the tray with ghee.
Give a gentle tap of the table so that kalkand spread evenly in the tray.
Sprinkle remaining nuts and saffron strands and keep it in the fridge for at least 4-5 hours to chill and set.
Once set cut the kalkand with knife in the desired shapes and serve.