Take a pan, add milk, and heat on high flame to get a boil. Keep boiling on medium flame to make the milk quantity half. Keep stirring in regular intervals.
1½ litre Milk
Take mango pulp and mixer grind it to a paste consistency.
1 cup Mango Pulp
Lower the flame after the milk quantity gets half, add Sugar and Mango paste to the milk. Mix them thoroughly on low flame.
½ cup Sugar
Keep stirring and boiling on medium flame until the milk gets granular consistency.
Lower the flame and add Ghee. Mix thoroughly until the water content is finished. Transfer the kalakand to a greased mold or a plate. Tap it a little and let it cool down and set for 3-4 hours.
2 tsp Ghee
Cut them into pieces and garnish with some dry fruits like pistachio or almonds. Mango Kalakand is ready.
Video
Notes
Mango kalakand gets tastier after 10-12 hours, making it the previous day before consuming will be a better idea. It can be stored in any steel utensil for up to 2-3 days.