Thandai Kalakand Recipe

I absolutely adore this recipe because it takes me right back to the vibrant flavors and textures of my childhood festivals, with the creamy paneer and rich khoya melding together perfectly. The aromatic twist from the thandai powder and cardamom add just the right amount of nostalgia and warmth to make this sweet treat truly irresistible.

I enjoy taking classic desserts and giving them my own creative spin, so my Kalakand Thandai is a good example of that. This easy variation on the Indian classic makes use of a festive drink.

(Thandai, a drink made with a mixture of spices, nuts, and milk is often served during some celebratory time for the Hindu community.)

Kalakand is a sweet Indian dessert made with paneer and has a crumbly texture. This recipe utilizes the traditional base and makes it better with the added flavor of thandai.

You could even experiment with using different flavors of thandai (like saffron or nutmeg) to make it your own!

Ingredients

Whole milk: Contains an abundance of proteins and a generous amount of calcium; possesses the kind of rich, creamy texture that one usually associates with whole-milk ice cream.

Cottage cheese (paneer): Contains a lot of protein; contributes a mellow, crumbly texture.

Mawa (khoya): Milk solids that have been concentrated; provides savory depth and a creamy texture.

Sugar functions to sweeten the dish and bring harmony to the flavors.

Thandai powder: A blend of spices that are aromatic; they give it added taste and a refreshing, unique quality.

Ghee: Clarified butter; intensifies flavor with a nutty aroma.

Powdered cardamom: Spice with warmth; contributes scent and delicate taste.

Chopped mixed nuts: Give a satisfying crunch and a who-knows-what-of-nutrients; create texture.

Rose petals: An optional garnish; contributes floral aroma and visual allure.

Ingredient Quantities

• 1 liter full-fat milk
• 200 grams paneer (cottage cheese), crumbled
• 200 grams khoya (mawa)
• 200 grams sugar
• 2 tablespoons thandai powder
• 2 tablespoons ghee
• 1/4 teaspoon cardamom powder
• 2 tablespoons mixed chopped nuts (almonds, pistachios, cashews)
• 1/4 cup rose petals, dried or fresh for garnishing (optional)

Instructions

1. In a deep saucepan, bring the milk to a fast boil over medium-high heat. Reduce the heat to low, and let the milk simmer until it is reduced by about half and thickened slightly, about 30 minutes.

—Shanti S. P. Narayan and Ranganath B. S., “India”

2. To the reduced milk, add the paneer that you’ve crumbled. Stir continuously. If you don’t stir and if you let the milk and paneer just sit in the pot without doing anything to disturb them, the milk’s proteins and the paneer’s proteins will bond, or clump, together.

3. Once the khoya is well incorporated into the milk, add the paneer and continue stirring to ensure an even mixture.

4. Add the sugar and thandai powder gradually, stirring until the sugar completely dissolves and blends with the mixture.

5. Keep cooking the combination over low heat until it becomes thick and begins to leave the pan sides.

6. Add the ghee. Allow it to get absorbed into the mixture, which should now start binding together.

7. Mix in well for extra flavor, the cardamom powder.

8. Grease a flat tray or plate with a little ghee, then pour the mixture evenly onto it, and flatten it with a spatula.

9. Distribute the chopped mixed nuts evenly over the top, pressing them lightly to make them stick.

10. Let the kalakand set at room temperature. Once it has set, garnish it with rose petals, cut it into the shapes you desire, and serve.

Equipment Needed

1. Deep saucepan
2. Measuring cups and spoons
3. Stirring spoon or spatula
4. Flat tray or plate
5. Knife (for cutting the kalakand)
6. Grease brush or paper towel (for greasing the tray or plate)
7. Mortar and pestle or spice grinder (optional, for cardamom powder, if using whole pods)
8. Bowl (for crumbling paneer, if not pre-crumbled)

FAQ

• Can I use store-bought paneer and khoya for the recipe?Absolutely, using ready-made paneer and khoya can cut down preparation time. Just make sure they are fresh for optimum results.
• What if I don’t have thandai powder?A quick thandai powder can be made by blending almonds, fennel seeds, peppercorns, cardamom, saffron, and rose petals. You may adjust the quantities to suit your taste.
• Is it necessary to use full-fat milk?For a richer taste and creamier texture, whole milk is what you want. You can use 2% milk, but the texture may not be quite as satisfying.
• How long can I store Thandai Kalakand?An airtight container in the refrigerator can keep it for 3-4 days.
• Can I skip the nuts for a nut-free version?Of course. You may leave out the nuts or swap them for seeds, like sunflower or pumpkin seeds, for a version that’s free from nuts.
• What’s the role of cardamom powder in this recipe?Powdered cardamom adds a warm, aromatic taste that intensifies the sweetness of the dish and is a time-honored spice in Indian desserts.

Substitutions and Variations

You can use ricotta cheese as a substitute for paneer.
Substitute milk powder or condensed milk for khoya.
You can choose jaggery powder for a different sweet flavor instead of sugar.
Ground almonds, fennel seeds, peppercorns, poppy seeds, cardamom, and saffron can be mixed together as a substitute for thandai powder.

Pro Tips

1. *Use a Heavy-Bottomed Pan*: When boiling the milk, using a heavy-bottomed pan helps prevent the milk from scorching and sticking to the bottom. This ensures a smoother texture for the kalakand.

2. *Fresh Ingredients*: Make sure the paneer and khoya are fresh. Fresh paneer will crumble easily and mix well, while fresh khoya will blend seamlessly, enhancing both the flavor and texture.

3. *Consistent Stirring*: Stir the mixture consistently, especially when adding paneer and sugar. This prevents clumping and helps achieve a smooth, homogeneous mixture.

4. *Check Sugar Levels*: Taste the mixture for sweetness before you set the kalakand. Depending on personal preference or the sweetness level of other ingredients, you might want to adjust the sugar quantity.

5. *Cooling Down*: Allow the mixture to cool slightly in the pan before transferring it to a greased tray. This will prevent the formation of cracks and give you cleaner cuts once it’s set.