Mango Kalakand

Ingredients:

Milk - 1 Liter

Lemon Juice - 2 Tbsp

Mango Pulp - 3/4 Cup

Sugar - 1/2 Cup

Almonds - 4-5(sliced)

Method:

1) Boil milk and add lemon juice to curdle milk.

2) Switch off stove and sieve the curdled milk to separate paneer and water.

3) Tie paneer in muslin cloth for 30 min. to remove any excess water.

5) Add mango pulp and sugar in heavy bottom pan and cook for 5-7 min.

6) Add paneer  and cook for 5-7 min. on low flame stirring continuously.

7) Once the mixture gets thicken spread it on a greased plate.

8) Sprinkle sliced almond or pistachio and let it cool for 15 min.

9) Cut the kalakand in desired size and shape and serve.

Mango kalakand

Chocolate Burfi

Ingredients:

Khoya - 1 Cup

Sugar - 1/4 Cup +  1 Tbsp

Chocolate Powder - 2 Tbsp (Unsweetened)

Chocolate sprinkles - a few to garnish

Ghee - few drops

Method:

1) Crumble khoya and dry roast it in heavy bottom pan until you get light pink color and nice aroma comes.

2) Add sugar and chocolate powder and mix well.

3) Again roast this mixture for 2-3 min.

4) Apply ghee on plate and spread the khoya mixture in it of your desired thickness.

5) Add some chocolate sprinkles and let it cool for 2 min.

6) Cut the burfi in your desired size and shape.

7) Refrigerate it for 1-2 hrs. and then remove from plate.

8) Serve immediately or store for few days.

Chocolate Burfi