Thandai Kalakand is a simple fusion dessert that combines the refreshing flavors of Thandai with the melt-in-your-mouth texture of Kalakand. Infused with subtle hints of fennel seeds, cardamom, and black pepper, this delightful milk cake bursts with nutty flavor and crumbles in your mouth with irresistible goodness.
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As the days get warmer and Holi approaches, my kitchen is all about Thandai! I've found that making your own Thandai powder from scratch is the best way to get those bold, aromatic flavors just right. Since so many of you loved my Instant Kalakand with ricotta cheese, I knew I had to create a festive version just for the holidays.
This Thandai Kalakand is packed with refreshing notes of rose, cardamom, and fennel, and I am super excited to add it to my list of Holi Recipes. It's a huge hit with my family, and I hope it brings that same spark of joy to your Holi celebrations!
Ingredient Tips
- Ricotta Cheese - I highly recommend using Calabro or Sorrento brand full-fat ricotta cheese for the perfect crumbly-moist, melt-in-mouth textures.
- Condensed Milk - Use good-quality condensed milk from brands like Eagle or Magnolia. The consistency of some of the store brands can be more watery, affecting the texture of the kalakand.
- Rose Essence - I love Viola brand rose essence from Indian grocery stores. You can also use good-quality rose water or rose syrup instead.
How to Make Thandai Kalakand
Keep refrigerated in an airtight container for up to a week.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Thandai Kalakand
Equipment
Recipe Video
Ingredients
- 15 oz full fat ricotta cheese Sorrento or Calabro brands
- 14 oz full-fat condensed milk Eagle or Magnolia brands
- ⅓ cup thandai powder
- 1 teaspoon rose essence optional
- 3 to 4 drops red food coloring optional
Optional garnish
- 1 tablespoon thinly sliced pistachios
- 1 tablespoon dried rose petals
Instructions
- Line a 8 X 8 baking tray or dish with parchment paper
- In a wide non-stick pan add ricotta cheese and condensed milk. Cook over medium heat stirring frequently for 15 minutes. Scrape the sides every few minutes.
- Initially, the mixture will be quite runny, thickening gradually. After about 15 minutes, the mixture will start to separate from the sides and come together as a thick batter.
- Add Thandai powder and mix well. Add rose essence and food coloring, mix well.
- Transfer the mixture to the parchment paper-lined dish and using a silicone spatula, press down to even out the top and sides.
- Garnish with sliced pistachios and rose petals and gently press down with the spatula.
- Refrigerate and cool down for 30 minutes. Cut into 2" x 2" squares.
Notes
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- Use full-fat ricotta for the signature crumbly textures. I recommend using Sorrento or Calabro brand ricotta.
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- Always use good-quality condensed milk brands like Eagle or Magnolia. The consistency of some of the store brands is more watery, and that can affect the texture of the final dish
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- Use a non-stick pan to make this recipe for easy cleanup and perfect texture
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- If you cook it too long, the kalakand will get a chewy Peda-like texture. For best results, cook just until the mixture starts to come together and enjoy at room temperature
Suvarna says
Tried the recipe and turned out really great !
Archana Mundhe says
Thank you!