Thandai Kalakand

By Ministry of Curry · 40 min

Ingredients

Instructions

1. Line an 8 x 8 inch baking tray or dish with parchment paper.
2. In a wide non-stick pan, combine the ricotta and condensed milk. Cook over medium heat for 15 minutes, stirring often and scraping the sides every few minutes.
3. The mixture starts runny and thickens gradually; it is ready when it pulls away from the sides and comes together as a thick batter.
4. Stir in the thandai powder until well mixed, then add the rose essence and food coloring and mix again.
5. Transfer to the lined dish and press with a silicone spatula to even the top and sides.
6. Scatter the sliced pistachios and rose petals over the top and gently press them in with the spatula.
7. Refrigerate for 30 minutes to cool, then cut into 2 x 2 inch squares.

Summarized from Ministry of Curry's video. Watch it for the details.

More recipes with

PistachioRicotta cheeseCondensed milk