Ingredients:

1. 1 cup Mango Pulp
2. 1/2 tin Condensed Milk
3. 2/3 cup Mawa or Khoya
4. 1 tsp Cardamom Powder
5. 2-3 tbsp Pistachios (chopped)

Method:

• In a wide mouthed nonstick pan, combine mango purée , condensed milk and mawa.
• Stir and put it on medium to low flame.
• Keep stirring the mixture as it tends to stick to the bottom of the pan.
• In about 5 minutes the mixture would begin to thicken.
• When the mixture leaves the sides of the pan add the cardamom powder. (Approximately 10 minutes)
• Stir well until the cardamom powder combines well with the mixture.
• Continue to cook for another 3-4 minutes.
• Switch off the flame and set aside.
• Grease the tray or bowl with ghee or butter.
• Spread the mango Kalakand mixture evenly into it.

• Now layer the pistachios on the Kalakand.
• Press the pistachios with your fingers lightly.
• Set aside, let it cool down.
• Then slice them into squares or rectangles.
• You can serve immediately or refrigerate it.