Thandai Kalakand Recipe

About this recipe

Thandai Kalakand is a rich and flavorful Indian dessert that combines the creamy texture of kalakand with the aromatic spices and nuts of traditional thandai. Perfect for celebrations and family gatherings, this fusion delight is sure to impress everyone with its unique taste and festive appeal.

Ingredients

• 200 g Paneer
• 100 g Almonds
• - Dry Rose Petals
• 100G California Almond (100g)
• 0.25 g Saffron
• 100 g Badishep Big Premium
• 35g Delight Nuts Pistachios Roasted Salted 35g
• 100 g Watermelon Seed (Magajbee)
• Unsalted Sliced Pistachio (Unsalted) (100g)
• 25 g Whole Black Pepper
• - Dairy Milk
• 20 g Cardamom Green
• 100 g Cashew Regular
• 200 g Sweetened Condensed Milk
• 500 G Sugar
• 500 ml Milk

Instructions

1. 1. Prepare thandai paste by blending almonds, cashews, pistachios, melon seeds, fennel seeds, black peppercorns, cardamom seeds, saffron strands, and rose petals with 3 tablespoons of milk into a smooth paste.
2. 2. In a heavy-bottomed pan, crumble the paneer and cook it on low heat for 5 minutes to remove excess moisture.
3. 3. Add condensed milk to the paneer and mix well. Cook on low heat for 10 minutes, stirring continuously to prevent sticking.
4. 4. Mix the thandai paste into the paneer-condensed milk mixture and continue cooking for 10 minutes until the mixture thickens and starts leaving the sides of the pan.
5. 5. Transfer the mixture to a greased tray and spread evenly. Garnish with chopped pistachios, almonds, and a few saffron strands.
6. 6. Let the thandai kalakand cool completely at room temperature, then refrigerate for 1 hour before cutting it into squares.