Mango Kalakand

In a patila put milk and switch on the gas .

Let the boil come then switch off the gas and let it cool down for 2-3 minutes .

Now add diluted vinegar in batches , stir gently in between , until the milk curdles and green whey water appears .

Strain it out in a muslin cloth and wash it with fresh water so that the sourness goes away . Squeeze out the extra water and put some heavy object on it , leave it for an hour .

In the meantime peel and cut the mango and grind it into a smooth puree . In a pan put chenna , sugar and mango pulp , mix them well and switch on the gas .

Cook on low heat , stirring continuously , until it becomes thick and leaves the pan .

When it is done then switch off the gas .

Take a silicon mould and put some finely chopped pistachios in the bottom .

Now put the ready mixture in it and tap a little .

Let it cool down completely then keep it in the refrigerator for 2 hours . Take it out from the refrigerator and de-Mould on a serving platter .