Before I explaining the recipe,let me introduce about soy kalakand […]
Before I explaining the recipe,let me introduce about soy kalakand is made out of soy and mango pulp.Well it’s not like traditional kalakand which is made of milk and sugar.Even after preparation I have no idea what name should I give to my recipe.
It tastes scrumptious and melt in mouth.As we say good things come if we wait,this recipe prove that,it freshly made but taste more amazing after one day.
things we need to prepare
We need to soak soybean seeds at least 9 to 10 hours.Discard all its water.Rinse properly and make a smooth and fine paste using water.
Blend to prepare a smooth paste of soy bean,you can add little water to form a slightly thin paste. If you need more water to prepare the mixture then there is no problem,you can add.
In a pan heat 2 tbsp ghee fry cashews and take them out.In the same pan pour soy bean mixture and sauté it for 15 minutes over medium flame.
Add sugar,pinch of salt and keep stirring.Mean while fry the mango pulp with 2 tsp of (ghee , milk powder ) in another pan for 5 minutes.Stir continuously to avoid lump in the mixture.
Add cooked mango to the mixture and fry for another 10 to 15 minutes.Add cardamom powder stir it well.
In this step you can add some fried wheat flower while adding mango mixture into the pan.You need to fry wheat flower in 1 tsp of ghee until brown and nice aroma comes out.I skip this step,but if you wish to add some wheat flour you can add.
Off the gas and transfer it to a flat plate and spread it evenly.Decorate with any topping.
Refrigerate one night and cut into desired shape.
I kept in refrigerate for one day and it tastes great .I have added cardamom powder but adding vanilla essence also enhance the taste more.
These mini cakes are slightly sticky than regular kalakand. It takes at-least one day to taste amazing ….
SOY MANGO KALAKAND
Yield :-6 to 7 pieces
Prep time :-11 hrs
Total time :- 11 hrs 45 mins
Things we need to do
1 1/2 cup soy mixture
1 cup mango puree
1/2 cup sugar
1 tsp cardamom powder(vanilla essence)
1 tbsp wheat flour (optional)
dash of salt
Soak around 200 g of soy seeds whole night or around (9 to 10 )hours. Discard water and blend to form a fine paste out of it with adding little water.The paste would be slightly thin.
Cut and pitted mango.Blend to make a fine puree.In a pan heat 2 tsp ghee and fry mango puree,add milk powder into it.keep stirring to avoid lumps inside.Stir for 5 to 7 minutes.
If you would like to add wheat flour then fry along with 1 tsp ghee until brown and nice aroma comes out.Well this step is optional.
In another pan heat 1 tbsp ghee fry cashews and take them out.In the same pan pour soy mixture and fry over medium flame for 15 minutes.Add sugar,pinch of salt and keep stirring.
Cook on simmer add mango mixture into the pan and mix them well.Cook for another 15 minutes.Add cardamom powder and stir well.Off the gas.
Spread the prepared mixture over a flat plate evenly and garnish with cashews.
Keep in refrigerator over one day and cut into desired pieces before serving.Though its not like traditional kalakand but taste delicious and healthy too.