Mango Puree – 3/4 cup
Paneer / Cottage cheese – 3/4 cup
Koya – 1 cup
Sugar – 1 cup (adjust the sugar according to the sweetness of the mango)
Cardamom powder – 1/4 tsp
Ghee – 2 tsp + 1 tsp
Nuts of your choice – as your wish (like Cashews, pistachios, almonds, melon seeds)
Saffron for garnishing
1. Keep all your ingredients ready. In a pan add the sugar and the mango puree.
2. When the sugar got dissolved well, check on the single string consistency. Add the crushed koya.
3. Koya also gets dissolved. Keep on stirring. When the koya slightly thickens, add the crumbled paneer.
4. The mixture starts to thicken to half the quantity. Add 2 tsp ghee at this stage and keep stirring. Add the cardamom powder.
5. Add the crushed nuts and keep stirring. It might take another 8 to 10 minutes in medium flame or check if the kalakhand is not sticking on the sides and ghee separates.
6. Keep mixing for another 5 minutes in slow flame. Meanwhile, take another vessel and spread 1 tsp of ghee and keep it ready. Now switch off the stove and transfer it to the ghee sprayed vessel.
7. Flatten it slightly and garnish with some more nuts and saffron.
8. Again flatten by pressing it using a butter paper for even surface. Let it rest for 1 hr. Remove the butter paper and cut into squares.
9. Serve the yummy Mango Kalakhand.
1. My mangoes are not that much sweet so added more sugar. So check the sweetness of the mangoes and add sugar accordingly. If you have added more also, you can adjust by increasing the paneer or koya.
2. In 3rd and 4th step, while the mixture is boiling, it may get splashed on you. So be careful while stirring.
3. You need to keep on stirring to avoid the mixture get burnt.
4. I added only almonds. You can add any nuts of your choice.
5. If mango puree is not enough to dissolve the sugar, you can add little water.