Name: Mango kachchi barfi - Mango kalakand recipe by Delicacies On The Plate - Pallavi's Kitchen at BetterButter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 5
Ingredients: 1 ltr full fat milk; 1 tsp tartari; 1 medium bowl mango pulp; 600 gms sugar; 1 tsp Saffron food colour; 1 tsp cardamom powder; Pinch of saffron strands; 2-3 tbsp chopped almonds and pistachios

Ingredients Serving: 5

1 ltr full fat milk
1 tsp tartari
1 medium bowl mango pulp
600 gms sugar
1 tsp Saffron food colour
1 tsp cardamom powder
Pinch of saffron strands
2-3 tbsp chopped almonds and pistachios

Instructions

Boil the milk.... Dissolve the tartari in 1l2 cup water....
While the milk boils take 2 tbsp of it in a cup add the Saffron strands and keep it aside for 10 mins...
When the milk boils switch off the flame, add the tartari solution let the milk curdle completely. Quickly strain the paneer or cheena squeeze the excess water and let it stand for 15 mins...
After 15 mins take the cheena on a clean surface and knead it till there are no lumps... Knead for around 3-4 mins with your palms...
Now add this cheena followed by condensed milk and mango pulp....
Add the food colour and Saffron mixture...
Cook till it starts coming together... And leaving the pan... It should get a soft dough like consistency... Cook this at low heat and keep stiring continously...
Add the cardamom powder...
Now take this mixture in a mould tap it to make the surface smooth.. Garnish with chopped almonds and pistachios... Tap it so that it sticks to the barfi... Let it cool down completely or for at least 4-5 hrs
Then unmould it cut it into cubes and serve...

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