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Before you jump to Mango kalakand recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Cash.

Remember when the only individuals who cared about the environment were tree huggers along with hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some changes. Each and every family should start making changes that are environmentally friendly and they must do this soon. Read on for some methods to go green and save energy, mainly in the kitchen.

A lot of electricity is consumed by freezers and also refrigerators, and it’s even worse if they are working inefficiently. When you can get a new one, they use about 60% less than the old versions that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. One more way to save electricity is to keep the condenser clean, because the motor won’t have to run as often.

As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. It is quite easy to live green, of course. A lot of it really is merely using common sense.

We hope you got benefit from reading it, now let’s go back to mango kalakand recipe. To make mango kalakand you only need 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Mango kalakand:

1. Get 250 gms paneer or chena( obtained from 1 1/2 ltr milk
2. Use 1/2 cup sugar
3. Take 2 cups mango pulp
4. Get 10 strands saffron soaked in a 2 tsp milk
5. You need 3 cardamoms finely crushed
6. You need as required Finely chopped pista and almonds for garnishing
7. Prepare 1 tsp ghee

Instructions to make Mango kalakand:

1. Blend mango pieces for mango pulp in a mixer. Take a pan and pour ghee than add mango pulp,sugar and start cooking on low flame,add chena to mango pulp, cardamoms, saffron.
2. Continue cooking on low flame until it starts coming together. Stop cooking once it stops being the sticky place it in a greased tray to set. Refrigerate for 1 to 2 hours.
3. Cut in barfi and garnish with pistachios and almonds and serve happily.

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