Dairy Milk Infused Thandai Kalakand Recipe

Thandai Kalakand Recipe: Step-by-Step Guide

In a saucepan, heat milk on low flame. Once warm, stir in grated paneer.

Pour in condensed milk and let the mixture cook on medium flame. Keep stirring frequently and scrape the sides every few minutes.

Add in thandai powder and stir well. Let the mixture cook until reduced and thickened.

Chop Cadbury Dairy Milk chocolate into small pieces.

Add the chopped chocolate to the thandai mixture and stir until well combined.

Let cook for about 15 minutes. Once the mixture starts to leave the sides and come together like a thick batter, turn off the heat.

Line a baking dish with parchment paper and pour the cooked mixture over it. Spread evenly with a silicone spatula. Sprinkle Pistachios and rose petals on top and gently press down with the spatula. Freeze to set then slice it up to serve.

Add a few drops of rose water for more flavor.

Let it cool completely: Once the Kalakand is cooked and set well in atray, it is important to let it cool completely at room temperature for at least 2-3 hours. Placing it in a storage container before cooling often leads to condensation inside the container, which speeds up spoilage.

Use an airtight container: For storing highly perishable sweets like Kalakand, it is always recommended to use a dry, airtight container made of steel or glass. For best results, one should line the container with parchment paper to prevent the Kalakand from sticking to the base.

Refrigerate: Once placed in the airtight container, store them in the refrigerator immediately. This helps the Kalakand to stay fresh for about 3-5 days.

Conclusion

This Holi, try this sweet and simple recipe to blend the sweetness of kalakand with the nutty, spicy flavors of thandai. Surprise the guests with this fusion sweet while enjoying the true spirit of the festival like never before