Mango Kesar Kalakand
Indian sweet beginners recipe perfect for the festivities.
Ingredients
- 1/3 Cup Mawa (evaporated unsweetened condensed milk)
- 1/3 Cup Paneer (cottage cheese)
- 1/4 Cup Condensed milk
- 2 Tbsps Mango pulp - preserved or fresh
- 2 Tsps Pistachios (chopped)
- 4-5 Strands Saffron
- 1 Tsp Milk
Instructions
- Soak a few saffron strands in a tsp of milk. I a heavy bottomed pan, add 2 tbsps ghee. Add 1/3 cup crumbled mawa (evaporated unsweetened condensed milk) and 1/3 cup grated paneer (grating the paneer gives it a beautiful texture). Mix and stir it for 2-3 mins. Add 1/4 cup sweetened condensed milk and continue to stir it until it releases ghee and starts coming together. Add the soaked kesar milk and continue to stir for another 2-3 mins.
- Switch off the flame, add 2 tbsps of preserved/fresh mango pulp and chopped pistachios (optional). Line a tray with parchment paper or grease it. Spread the kalakand mix evenly. Top it up with more mango pulp, rose petals, edible foil and slivered pistachios. Let it rest until set (takes about 3-4 hours).
- Give them the desired shape. Enjoy!!!