Thandai is particularly cherished during the vibrant festivities of Holi and as the weather gets warmer. My favorite ritual involves preparing a jar of homemade Thandai powder, ready to infuse its aromatic magic into an array of delectable treats. Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry Inspired by the popularity of my Instant Kalakand recipe with ricotta cheese, I’ve whipped up a festive twist just in time for Holi. This new version of Kalakand features invigorating Thandai flavors infused with hints of rose, cardamom, and fennel seeds. I hope it brings as much joy to your celebrations as it does to my family’s, alongside my other Holi recipes.
Ingredients
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 final dish Thandai Powder - homemade is the best and I have just the perfect make-ahead Thandai Powder recipe for you! Rose Essence - I love Viola brand rose essence from Indian grocery stores. You can also use good-quality rose water or rose syrup instead. Red Food Coloring - although optional, red food color adds a pretty pink color to the kalakand Garnish - thinly sliced pistachios and dried rose petals are optional but make the kalakand look festive!
How to Make Thandai Kalakand
In a wide nonstick pan add ricotta cheese and condensed milk. Cook over medium heat stirring frequently. 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, and 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. Sprinkle Pistachios and rose petals on top and gently press down with the spatula.
Refrigerate for an hour and cut into 2" X 2" squares.
Recipe
Tips
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