Mango Kalakand - Aam Kalakand





  • 1 litre full cream milk

  • 2-3 pinch tartaric acid

  • ½ cup sugar

  • 1 cup fresh mango pulp

  • ¼ tsp cardamom powder

  • 1 tbsp chopped almond and pistachio



Method(How to make mango kalakand at home)


  • Boil milk on high heat, when milk start boiling add a pinch of tartaric acid and stir well, After few minutes add another pinch of tartaric acid. Keep stirring. Add the rest of the acid and stir well.

  • Boil the milk while stirring continuously till it thickens. When the milk becomes thick, add sugar and mango pulp and let boil.

  • Stir and mash continuously till the milk mixture becomes thick and granular without curdling.

  • Now add half of chopped almonds and pistachios and cook on low heat till mixture thickens further and the bubbles form on surface.

  • Grease a try with some oil or ghee, pour the mixture into a greased tray.

  • When cool down completely cut into desired size shapes.

  • Decorate with chopped almonds and pistachio and silver warq.