Thandai Kalakand

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5 from 1 vote

Quick and easy recipe to make crumbly melt in the mouth Kalakand with fun Thandai flavors.

Prep Time5

Cook Time25

Cooling Time30

Total Time1

Course: Dessert

Cuisine: Indian

Servings: 12 pieces

Calories: 191kcal

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 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.

Use full-fat ricotta for the signature crumbly textures. I recommend using Sorrento or Calabro brand ricotta.

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

Use a non-stick pan to make this recipe for easy cleanup and perfect texture

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

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