Firstly, Take 1 liter of milk out in any utensil for boiling. When the milk starts boiling turn off the gas and lets it cool down and Keep it 80% hot. Now curdle the milk.
To make paneer, add lemon juice to milk and stir well.
Further, The moment milk curdles stop adding lemon juice to the milk.
Pour the curdled milk on any cotton cloth. Strain the whey. Wrap the ends of the cloth over the paneer. Press it hard to drain the rest of the water. Remove all excess water.
Take out the prepared paneer on a plate.
Thinly slice almonds and pistachios and make powder of cardamom.
After that, take a pan, and add mango pulp and sugar. Cook it until the sugar melts and mango pulp becomes thick.
Additionally, add curdled milk (paneer) to the cooked mango pulp and stir continuously until it becomes thick.
Add almond and pistachios to the mixture as well. Cook until it gets thick consistency.
Further, turn off the gas and add cardamom powder to the mixture.
After that, grease plate with ghee and pour the kalakand mixture evenly.
Sprinkle some roasted sesame seed and dry fruits.
It takes 2-3 hours to freeze the kalakand. Once it freezes, cut it into any shape or size as per your desire.
Finally, delicious and tasty Mango Kalakand or Mango Burfi is ready to be served. It can be stored in a refrigerator for one week.