Halwai Style Mango Malai

Guys this is a must try , specially if ur not staying in India and cannot enjoy these delicacies .
Traditional mango malai is made with lots of milk cooked for hours to get the rabdi like consistency. And also chenna is used instead of paneer . If you wish you can make Chenna at home by boiling milk and separating with vinegar and water Mix .

I have made around 1 kg in the video . Below is recipe to make around half kg .

Firstly in a non stick kadhai heat 1.5 cup milk and add half cup milk powder and cook for 3-4 mins . Then add 150 gm mashed paneer or Chenna and cook for another 4-5 min . Add paste of 2 large mangoes and saffron and Color mix ( simply soak a pinch if saffron in 2-3 tbsp water and mix in some orange color ) and cook for 3-4 min more . Add 1 cup sugar or condensed milk and cook till thick . ( this will splutter a lot so be careful and cover of you feel it’s spluttering too much . Heat should be high and you have to keep stirring in between)
Once thick add 2 tbsp cream or malai and 1/4th tsp elaichi powder ( elaichi powder is optional ) cook more till thick and transfer to a tray greased with ghee .

For top layer cook half cup cream or malai , 100 gm mashed paneer , 1/4th cup milk powder ,2 tbsp sugar and cook till thick , lastly add 1 tbsp milk powder and pinch of elaichi powder and mix .
Put this on mango layer and spread . Garnish with sliced almonds and let it come to room temperature till 3-4 hours and serve . You can also then chill in the fridge for 2 hours for a stiffer and tastier malai.