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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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.
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.
Storing
Keep refrigerated in an airtight container for up to a week.
Tips
- 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
More Indian Dessert Recipes
Recipe
Thandai Kalakand
Quick and easy recipe to make crumbly melt in the mouth Kalakand with fun Thandai flavors.
Servings: 12 pieces
Calories: 191kcal
Ingredients
Optional garnish
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 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
- 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
Nutrition
Calories: 191kcal | Carbohydrates: 20g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Cholesterol: 29mg | Sodium: 72mg | Potassium: 189mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 0.3mg
