Close Button

Pan Thandai Kalakand

Pan Thandai Kalakand

Cooking Time

Preparation Time : 5

Cook Time : 60

Total Time : 65


Serves 6

  • Full fat milk 2 litre

  • Sugar 1 cups

  • Chopped Pan 1/2 cups

  • Thandai Powder 4 tbsp

  • Chopped Dry Fruit 1/2 cups

  • Elaichi powder 1/2 tsp


  • 01

    In a pan boil 1 litre milk. Add lemon juice to curdle the milk. Drain the excess water in a muslin cloth and wash with fresh water.

  • 02

    In another kadhai take the other litre of milk and boil until it becomes half in quantity. Add the paneer we made earlier to the milk and let it cook for 5-8 minutes. Divide this mixture into 2 parts.

  • 03

    Take 1 part and add chopped pan leaves, sugar, dry fruit and 1/4 teaspoon elaichi powder and mix well

  • 04

    Cook this until the mixture becomes thick.

  • 05

    Grease a plate and pour the kalakand and spread 1/2 inch thick layer.

  • 06

    Now take 2nd part of mixture add thandai powder, sugar, kesar, elaichi powder and chopped dry fruts mix well.

  • 07

    Cook until mixture becomes thick. Pour the mixture on the first layer and leave for 30 minutes to set. After 30 minutes cut kalakand into squares.

  • 08

    Diwali special desert pan thandai kalakand is ready to be served



Please Login to comment

Link copied