Ingredients

The following ingredients have 4 Servings
  • 2 cups Fresh Alphonso juice (Mango juice)
  • 2 1/2 cups Homemade paneer or cottage cheese
  • 400 grams Condensed milk
  • 2 tsp Ghee
  • 2 tsp Cardamom powder
  • Silver foil (pistachios and dry rose petals for garnishing)

Instruction

  • Heat a heavy bottom nonstick pan and add 1 tsp ghee.
  • Add fresh mango juice in it and cook it on a medium flame for 2 minutes stirring continuously.
  • Crumble the paneer and add it in the mango juice and stir it.
  • Now add condensed milk, cardamom powder and keep stirring it.
  • Keep scraping up the sides of the pan and cook the mixture for 15-20 minutes till all the moisture has been evaporated and you get a thick mixture.
  • Switch off the flame and keep it aside.
  • Take a plate and grease it with ghee and pour the kalakand/fudge on the plate.
  • Let it cool for 2 minutes before making pieces. Garnish with silver foil, pistachios, and dry rose petals.
  • Serve it hot or cold and refrigerate it as it will be spoiled if you keep it outside.