Mango Kova

Mamidipandu Khova.
Ripe mangoes are squeezed and the freshly prepared pulp is mashed. Milk is boiled and the mango pulp is cooked in the milk till the mixture comes together. Finally sugar is added to sweeten the kova. Store mango kova in a refrigerator for couple of days and serve when necessary.
Makes: around 12 pieces of Mango Kova.
Ingredients:
Ripe Mango 2 Medium
Milk 4 Cups
Sugar 2 Tbsps
Ghee 1/2 tsp
Method of preparation:
Wash and squeeze the mango to extract all the pulp (app. 1 1/2 Cups).
Mash the mango pulp to avoid any big chunks.
Heat a pan on medium heat, add milk and boil till milk reduces a bit.
Stir frequently during the whole process of making mango kova.
Stir in mango pulp and stir well.
Increase the flame to high and keep stirring to thicken the mango and milk mixture.
Once the mixture is thick add the sugar and ghee.
Stir well and let the mango mixture thicken again.
When most of the moisture is gone, remove the pan from heat.
Let the mixture cool down and in the meanwhile slightly harden.
Take lime sized portion of the mango kova mixture and form into small rectangles.
Repeat the same with remaining mango mixture.
Once completely cooled down, the mixture hardens a little.
Store mango kova in a refrigerator for couple of days and serve when necessary.
Notes: Make sure not to burn the milk while boiling.
Suggestions: Adjust sugar according to sweetness of the ripe mango.
Other Names: Mango Kova, Mamidipandu Khova, Aam Peda.