Pan Thandai Kalakand

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Pan Thandai Kalakand


Cooking Time

Preparation Time :5 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 5 Min


Serves : 6
  • 2 litre full fat milk

  • 1 cups sugar

  • 1/2 cups chopped pan

  • 4 tbsp thandai powder

  • 1/2 cups chopped dry fruit

  • 1/2 tsp elaichi powder


  • 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.
  • 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.
  • Take 1 part and add chopped pan leaves, sugar, dry fruit and 1/4 teaspoon elaichi powder and mix well
  • Cook this until the mixture becomes thick.
  • Grease a plate and pour the kalakand and spread 1/2 inch thick layer.
  • Now take 2nd part of mixture add thandai powder, sugar, kesar, elaichi powder and chopped dry fruts mix well.
  • 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.
  • Diwali special desert pan thandai kalakand is ready to be served