Instant kalakand

INSTANT MANGO BURFI MANGO KALAKAND

BY DISHA LAHORI

INGREDIENTS FOR 10 SMALL PIECES

• Fresh paneer – 250 grms
• Milkmaid – 200grms
• Milk pwdr – 1 tbsp
• Mango essence – few drops [ optional ]
• Yellow food colour few drops  [ optional ]
• Mango pulp from 2 mangoes
• Finely chopped pista for garnish

PREPARATION  

Crumble or grate the paneer

Grease a tray and keep aside

METHOD

Take a bowl with all the above ingredients one by one .

Mash and mix well with clean hands.

Tip – for smooth burfi texture like above pic ,Blend all in a mixie else just mix with hands .

Heat a non stick pan .

Transfer the mixture and cook for 6 to 7 mins till the mixture starts leaving the pan .

The mixture will thicken on cooking

Immediately transfer the mixture to the greased tray.

Spread it evenly.

Flatten it with spatula

Allow to cool .Refrigerate for 1 hr.

Slice it and garnish with pista.

Kalakand /burfi ready to serve .

NOTES

1. Same recipe when tried without mango pulp ,results in kalakand .
2. When u just mash with hands and cook ,you will get grainy texture .

3. You can add some sugar  if you feel sweetness is less.
4. Fresh chena tastes the best, but it takes time .
5. If you mix for long time, kalakand may become chewy. So remove at the right time.
6. If you are not able to cut into pieces, refrigerate for more time.
7. Similarly we can add other fruits pulp or dry fruit powder or  mixture for variations like anjeer /chocolate / strawberry /kesar /carrot /orange /
8. We can use elaichi pwdr / kewra water or rose essence also for variations.
9. If not real fruit pulp we can use different emulsions .

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