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What happens when a festive dessert is combined with a festive beverage? It gives rise birth to yet another culinary marvel, such as Thandai Kalakand. This simple and delectable dessert combines the richness of condensed milk with the nutty flavour of almonds and a slew of spices. The Thandai Kalakand recipe is a delicious, sweet dish that may be cooked throughout this colourful season. With this unique Thandai Kalakand dish, all your festivals will become more memorable and is one of the best Holi desserts you can add to your Holi party. Kalakand, as we all know, is a traditional Indian sweet that is served at practically every Indian event. Try this Thandai Kalakand recipe at home to make your festive party even more enjoyable.
With each bite of our Thandai Kalakand, you'll get a very juicy barfi-like texture, melt-in-your-mouth aromatic thandai flavour, and the freshness of nuts and other ingredients. The traditional method of making the Thandai Kalakand can take up to an hour or more, but it is quick when using condensed milk as it only requires a few ingredients. You can now make this delectable yet simple Thandai Kalakand recipe at home as a Diwali treat. Learn how to make Thandai Kalakand at home with MILKMAID.Show more > Show Less >
You may have cooked your Thandai Kalakand on the burner for too long, which is one of the main reasons for it getting hard. All you have to do now is brush more milk on top of the Thandai Kalakand, and it should soften as it settles.
It appears like you have either used low-quality paneer or overcooked the combination. Use fresh, handmade Paneer for optimal results, and only cook until the mixture is thick but not dry.
You can refrigerate the Thandai kalakand for up to 2 to 3 days. Try to consume it as soon as possible as it is a milk-based dish.