Mango kalakand By Piyush Jain

First of all, keep the milk boiling in a heavy bottom.

When the milk remains half, then mix the mango puree little by little and keep stirring continuously.

In the same way, mix the whole mango juice and let the milk thicken. When the milk becomes thick, add sugar,milk powder, elaichi and stir in it.

Finally add ghee and turn off the heat. Put the mixture on a greesd plate and make it smooth.

When cooled, decorate the pistachio and cut with desired shape.