Mango kalakand / Mango cottage cheese fudge

Step 1 of 8

Heat a heavy bottom nonstick pan and add 1 tsp ghee.

Step 2 of 8

Add fresh mango juice in it and cook it on a medium flame for 2 minutes stirring continuously.

Step 3 of 8

Crumble the paneer and add it in the mango juice and stir it.

Step 4 of 8

Now add condensed milk, cardamom powder and keep stirring it.

Step 5 of 8

Keep scraping up the sides of the pan and cook the mixture for 15-20 minutes till all the moisture has been evaporated and you get a thick mixture.

Step 6 of 8

Switch off the flame and keep it aside.

Step 7 of 8

Take a plate and grease it with ghee and pour the kalakand/fudge on the plate.

Step 8 of 8

Let it cool for 2 minutes before making pieces. Garnish with silver foil, pistachios, and dry rose petals.