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| Aam Kalakand |
Mango is the king of
fruits and it can be used to make various dishes and one of them is mango
kalakand. Mango kalakand is very delicious and can be prepared and served in
any festival and especially Bangalore is the best place to get various type of
mango in whole South India.
This is very well know recipe for all, but today I
made it in my way with simple three main (Chenna, condensed milk, mango pulp) ingredients – Aam Kalakand! Let try for it.
Ingredients:
2 cup (approx 200 gms) homemade paneer/chenna (procedure included for 1 ltr full cream milk)
2 cup (approx 200 gms) homemade paneer/chenna (procedure included for 1 ltr full cream milk)
200
grams sweetened condensed milk
Mango pulp 1 cup (without threads)
2
cup sugar
100
grm milk powder
1 tsp cardamom powder
1/2 tbsp ghee for greasing
Silver warq 1 sheet
Procedure for homemade panner / Chenna:
Boil 1 ltr full cream milk and curdle it with 1 tbsp vinegar or 1/2 tbsp lemon . Remove from heat and keep covered for 5 minutes. Strain the liquid and hold the chenna in a muslin cloth. Lightly wash the chenna with drinking water to do away with the smell of vinegar or lemon. Now tightly tie the muslin cloth and strain the excess water for about 30 minutes to 1 hour.
Boil 1 ltr full cream milk and curdle it with 1 tbsp vinegar or 1/2 tbsp lemon . Remove from heat and keep covered for 5 minutes. Strain the liquid and hold the chenna in a muslin cloth. Lightly wash the chenna with drinking water to do away with the smell of vinegar or lemon. Now tightly tie the muslin cloth and strain the excess water for about 30 minutes to 1 hour.
Procedure:
Take the chenna or paneer and milk powder and mix well with your hands till the mixture is well blended and the chenna is completely crumbled. Now transfer the same mixture to a nonstick pan and add the mango pulp, sugar and condensed milk on medium flame and Cook the mixture till it gets thick and looks like mawa and till the mixture reaches the consistency of making a burfee. Now add the cardamom powder and stir for 2-3 more minutes.
Take the chenna or paneer and milk powder and mix well with your hands till the mixture is well blended and the chenna is completely crumbled. Now transfer the same mixture to a nonstick pan and add the mango pulp, sugar and condensed milk on medium flame and Cook the mixture till it gets thick and looks like mawa and till the mixture reaches the consistency of making a burfee. Now add the cardamom powder and stir for 2-3 more minutes.
Grease a serving plate
with ghee and transfer the mixture onto the plate. With the help of a knife or
spatula, smoothen out the mixture to form a square shape of 1/2"
thickness. Cut the square into equal sized smaller squares. This is just to
make the marks for easier serving later on. Garnish each small square with
chopped pistachios or raisin and let it cool at least for 2 hour to set it and decorate
with silver warq before serving.
