Mango Kalakand

  
2 cups Mango Pulp

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

  
Method:

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.

  
Spread the Mango Kalakand into it.

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.

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