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Thandai Kalakand Recipe

  • Servings - 24
  • Preparation - 10 Min
  • Cooking - 10 Min


  • 1 tin (400gms)MILKMAID Sweetened Condensed Milk
  • 2 tbsp, heaped EVERYDAY Dairy Whitener
  • 3Peppercorns
  • 1tspFennel seeds
  • 5 Almonds
  • ½ tspPoppy seeds
  • ½ tspCardamom powder
  • few standsSaffron
  • 500 gPaneer
  • 10-15Rose petals

How to make Thandai Kalakand

  • To make thandai powder coarsely grind together peppercorns, fennel seeds, almonds, poppy seeds, cardamom powder and saffron.
  • Mash paneer coarsely and mix in MILKMAID Sweetened Condensed Milk and EVERYDAY Dairy Whitener. Heat the mixture in a thick bottom pan/karahi for a minute and then add the thandai powder and and rose petals. Mix well.
  • Cook on medium heat, stirring continuously, till the mixture becomes thick and starts leaving the sides of the pan. Remove from the
  • Cool and cut into squares.
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