Thandai Kalakand Recipe
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.
- Servings - 24
- Preparation - 10 Min
- Cooking - 10 Min
Ingredients for Thandai Kalakand
- 1 tin Nestlé MILKMAID
- 2 tbsp, heaped Nestlé Everyday Dairy Whitener
- 3 Peppercorns
- 1tsp Fennel Seeds
- 5 Almonds
- 1/2 tsp Poppy Seeds
- 1/2 tsp Cardamom Powder
- few strands Saffron
- 500 g Paneer
- 10-15 Rose Petals
How to make Thandai Kalakand
- Step 1: To make thandai powder coarsely grind together peppercorns, fennel seeds, almonds, poppy seeds, cardamom powder, and saffron.
- Step 2: Mash the paneer coarsely & mix in Nestlé MILKMAID, dairy whitener, thandai powder, and rose petals. Cook the mixture on medium heat, stirring continuously, till the mixture becomes thick and starts leaving the sides of the pan. Remove the pan from flame.
- Step 3: Spread the mixture onto a greased plate. Cool and cut into squares and enjoy!
Tips to Make Thandai Kalakand
- Try not to overcook the Thandai Kalakand as you will end up with a chewy, dense dish.
- The Thandai Kalakand will not be set at room temperature and it must be refrigerated.
- Try making paneer at home from scratch as it will enhance your dish. If you're using frozen paneer, defrost it according to the package directions.
FAQs on Thandai Kalakand
1. Why has my Thandai kalakand become hard?
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.
2. Why has my Kalakand turned out chewy?
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.
3. How long will the Thandai kalakand dish last?
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.