MANGO KALAKAND WITH PISTACHIO COOKIES: FESTIVAL FUSION
2 cups Mango pulp
½ tin Condensed Milk
2 cups Full fat Milk
4 tbsp. Milk Powder
200 gram Indian Cottage Cheese, grated
1tbsp. Cardamom Powder
½ cup Pistachio Chopped
7-8 Strands Saffron, Soaked in the warm Milk
Silver foil for garnish
Heat milk in the heavy bottom pan; simmer for 15 minutes on low heat. Add Condensed milk and crumbled cheese. Stir continuously. When mixture starts leaving sides add mango pulp and stir again to mix well. Add Milk powder, cardamom powder and chopped pistachio. Simmer and stir till its thick. Set in the serving cups and chill. Garnish with silver foil and serve with Pistachio Cookies.
1 cup Pistachio, Finley powdered
½ cup Sugar
½ tsp. Cardamom powder
1tbsp. or more milk
1 drop gel Food color, green
Mix all the ingredients and make soft dough. Keep it in the fridge to chill for 15 minutes.
Roll out the dough in the ½ cm thin circle and use cookie cutter to cut small round shapes.
Bake in the oven at 180 degree centigrade for 9-10 minutes. Cool and remove, Serve with Mango Kalakand cups.