Mango Kalakand
Servings - 3 - 4
INGREDIENTS
Milk - 2.5 litres
Lemon juice - 45 milliliters
Mango puree - 460 grams
Condensed milk - 420 grams
Cardamom powder - 1/4 teaspoon
Almonds - for garnishing
Pistachios - for garnishing
PREPARATION
1. Heat 2.5 litres of milk in a heavy pot.
2. Bring it to a boil.
3. Add 45 milliliters lemon juice and stir continuously on low heat till the milk curdles.
4. Take a bowl, place a stainer on it and place a muslin cloth on top of it.
5. Pour the milk mixture on it and squeeze it well, so all the water goes out.
6. Hang for 30 minutes.
7. Take a skillet, add 460 grams mango puree and stir well.
8. Add the prepared chena in it and mix it well.
9. Cook for 3 - 5 minutes.
10. Then, add 420 grams condensed milk, 1/4 teaspoon cardamom powder and mix it well.
11. Cook on low heat till the mixture starts leaving the sides of skillet.
12. Transfer the mixture into a baking tray greased with parchment paper.
13. Spread it evenly with the help of spatula.
14. Garnish with almonds and pistachios.
15. Refrigerate for 2 hours.
16. Cut it into desired shapes.
17. Serve.
Mango Trifle Pudding
Servings - 1 - 2
INGREDIENTS
Custard powder - 30 grams
Warm milk - 80 milliliters
Milk - 900 milliliters
Sugar - 110 grams
Water - 500 milliliters
Jelly mix - 90 grams
Mango puree - 500 grams
Fresh cream - 230 grams
Powdered sugar - 40 grams
Condensed milk - 90 grams
Vanilla essence - 1/4 teaspoon
PREPARATION
1. In a mixing bowl, add 30 grams custard powder, 80 milliliters warm milk and mix it well. Keep aside.
2. Heat 900 milliliters milk in a pot, add 110 grams sugar and stir until the sugar is dissolved completely.
3. Now, add the custard powder mixture in it and mix it well.
4. Bring it to a boil. Remove it from heat.
5. Cool the mixture for 30 - 40 minutes.
6. Heat 500 milliliters water in a fry pan, add 90 grams jelly mix and stir well.
7. Bring it to a boil.
8. Pour the mixture into the dish.
9. Refrigerate it for 1 hour.
10. Add 500 grams mango puree in the milk mixture and mix it well.
11. Refrigerate for 1 hour.
12. In a mixing bowl, add 230 grams fresh cream, 40 grams powdered sugar and whisk it well.
13. Add 90 grams condensed milk, 1/4 teaspoon vanilla essence and whisk it again.
14. Take a glass, add vanilla cake pieces and prepared jelly.
15. Make a layer of fresh cream mixture on top of it.
16. Then make a layer of mango mixture on top of it.
17. Again make a layer of fresh cream mixture on it.
18. Garnish with mango chunks.
19. Serve.
