Take milk out in any utensil for boiling. When milk starts boiling turn off the gas and let it cool down. Keep it 80% hot. Now curdle the milk.
To make paneer, add 2-3 tbsp water in lemon juice. Add this lemon juice in milk and stir well. The moment milk curdles stop adding lemon juice in the milk.
Pour the curdled milk on any cotton cloth. Strain the whey. Wrap the ends of the cloth over the paneer. Press it hard to drain rest of the water. Take out the prepared paneer in a plate.
Thinly slice almonds and pistachios and make powder of cardamom. Take a pan, add mango pulp and sugar. Cook it until the sugar melts and mango pulp becomes thick.
Add paneer in the cooked mango pulp and stir continuously until it becomes thick. Add almond and pistachios in the mixture as well. Cook until it gets thick consistency. Turn off the gas and add cardamom powder in the mixture.
Grease plate with ghee and pour the kalakand mixture evenly with ¾ inch thickness in square shape.
It takes 2-3 hours to freeze the kalakand. Once it freezes, cut it in to any shape or size as per your desire. Mango kalakand is ready. Fresh mango kalakand is very delicious. It can be stored in refrigerator for 1 week.
