Thandai Kalakand #shorts

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Line an 8 x 8 baking tray or dish with parchment paper.
2. In a wide non-stick pan, add the ricotta and condensed milk. Cook over medium heat, stirring frequently for 15 minutes, 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. Add the thandai powder and mix well. Add the rose essence and food coloring, if using, and mix well.
5. Transfer the mixture to the lined dish. Use a silicone spatula to press down and even out the top and sides.
6. Garnish with the sliced pistachios and rose petals, pressing them gently into the surface with the spatula.
7. Refrigerate for 30 minutes to cool. 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