Mango Kalakand Tarts
Mango Kalakand served with biscuit tarts made with Parle-G.
Ingredients
For Tart base
- 24 Parle-G
- 4-5 tbsp Butter
- 1/4 tsp Salt when using unsalted butter
For Mango Kalakand
- 1/2 Cup Condensed Milk
- 1/2 Cup Fresh Homemade Paneer
- 1/2 cup Mango Puree
- 2 tbsp White Chocolate
- 1 tsp Thandai Powder
- Finely chopped Pistachios or Almonds
- 1 tsp Ghee or Butter
Instructions
To make Tarts base
- In food Processor, grind biscuits coarsely.
- Melt butter, add to biscuits and pulse again till the mixture resembles bread crumbs.
- Press the mixture in tart shells. Keep in refrigerator to chill, till the base is set.
To make Mango Kalakand
- In a non-stick pan, add a tsp of ghee, condensed milk, paneer and thandai powder.
- Mix well and start cooking the mixture on low flame. Keep stirring the mixture.
- When the mixture starts to thicken. switch off the flame.
- Add white chocolate chips, mix well, til it melts.
- Keep aside the mixture to cool.
- Then add mango puree and mix well.
- Transfer to the tart shells and chill 4-5 hrs or till serving,
- Garnish with finely chopped Pistachios or almonds.
Notes
If using store bought Paneer/Indian Cottage Cheese, soften it a bit in lukewarm water if it is hard and crumble it finely.
When using Cardamom Powder, add only 1/4 tsp.
When using fresh mango puree, add sugar accordingly(1-2 tbsp or as required).
USe any gluten-free cookie or biscuit(as known in India )
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!