Name: Kalakand with Double Flavour Rabdi recipe by JYOTI BHAGAT PARASIYA at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5
Ingredients: For kalakand:; 2 cups greated paneer; 1 1/2 cup milk powder; 1 1/2 cup fresh cream; 3/4 cup sugar; 1/2 teaspoon cardamom powder; For mango Rabdi:; 1 cup mango pieces; 1 cup cashew; 4 bread slices; 3 tablespoon sugar; 3/4 cup milk; For pista rabdi:; 1/2 cup milk; 3 bread slices; 4 tablespoon sugar; 1/2 cup cashew; 1 teaspoon pista emulsion; For garnishing:; 1 tablespoon desiccated coconut; some dry fruits

Ingredients Serving: 5

For kalakand:
2 cups greated paneer
1 1/2 cup milk powder
1 1/2 cup fresh cream
3/4 cup sugar
1/2 teaspoon cardamom powder
For mango Rabdi:
1 cup mango pieces
1 cup cashew
4 bread slices
3 tablespoon sugar
3/4 cup milk
For pista rabdi:
1/2 cup milk
3 bread slices
4 tablespoon sugar
1/2 cup cashew
1 teaspoon pista emulsion
For garnishing:
1 tablespoon desiccated coconut
some dry fruits

Instructions

How to make Kalakand?
Combine all the ingredients except the cardamon powder, in a deep non stick pan and mix well.
Cook on a medium flam till the mixture thickens and leaves the sides of the pan, while stirring continuously and scraping the sides of the pan.
Remove from the flame, add the cardamon powder and mix well.
Transfer the mixture immediately into a greased plate and spread it evenly.
Here I gave peda shape.
Keep aside to cool and set for 3 hours.
How to make mango rabdi???
Take cashew, bread slice, sugar and add little milk and grind all ingredients.
Than add mango pieces and milk again and grind it.
Remove this mixture in a bowl.
Instant Mango rabdi is ready.
Refrigerate for 2 hours.
How to make pista rabdi?
Take cashew, bread, sugar and little milk and grind all ingredients.
Than add pista emulsion, milk and again grind it.
Remove this mixture in a bowl.
Your instant pista rabdi is ready.
Refrigerate for 2 hours.
How to serve?
In a serving bowl add kalakand, than pour mango rabdi and pista rabdi.
Garnish with fry fruits and desiccated coconut.
Enjoy!

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