Chocolate Kalakand

Chocolate Kalakand takes the ordinary traditional kalakand to a new level. With the addition of grated chocolate and unsweetened cocoa powder, this kalakand is much loved by kids and chocolate lovers. To hasten the process of making this time consuming sweet dish or Indian mithai, I have used ready made paneer, milk powder and sweetened condensed milk.

Is Kalakand Same As Barfi?

No it not. While barfi or burfi sets well on cooling, kalakand as such does not set well. It remains soft. Also one cannot store kalakand at room temperature for days as it contains fresh paneer. It must be stored in the fridge in a container. Chilled kalakand tastes delicious. It is also known as Indian Milk Cake. The overall texture of kalakand is soft but crumbly much like a cake.

Traditionally, full fat milk was boiled with alum till it was reduced to a solid mass. However, this took hours to prepare and was hard work. But, these days kalakand is made with paneer, reducing the cooking time considerably.

How To Make Paneer

In India, it is easy to get fresh full fat soft paneer. I tend to use ready made paneer when in India. Paneer sold in Kenya and Canada tends to be a bit hard. Therefore, I make the paneer at home. It is very easy to make paneer at home.

• Heat about 1 to 1½  litres of full fat milk till it  comes to a boil.
• Add 2 tbsp lemon juice or vinegar to it while stirring the milk.
• The milk will begin to curdle. When you see that the milk solid has come together into lumps, switch off the heat.
• Take a cheesecloth or muslin cloth. Drape it over a big sieve or colander. Place this under a big bowl to gather the whey.
• Pour  the curdle mixture into the prepared cheesecloth.
• Gather up the ends of the cloth and drain out the whey.
• Dip this cloth ‘moneybag’ in normal tap water to remove the sourness of the lemon juice or vinegar. Alternately open up the cloth with it still in the sieve or colander and wash the paneer under running water.
• Keep a heavy block of wood or stone to allow the water to drain out.
• For kalakand we need the paneer to be soft so don’t make it hard.
• If you want to use the paneer for a curry, you need to shape the curdled milk into a square or a disc. Place something heavy over it till it becomes hard. Cut into pieces and use.

 

The Group Sunday Funday And Theme

Oct 24th 2022 is Diwali. I requested members of Sunday Funday to prepare something from the Indian Cuisine to celebrate Diwali. No hard and fast rules as to what one can prepare, can be anything from starter to dessert. Only thing was not to prepare anything with beef as it is a religious festival. Hindus do not consume beef as the cow is considered like our Mother, as we get milk from her. And also Lord Krishna loved cows.

I had first published this recipe on 12/07/2013.  Updated on 23/10/2022 with new photos, a video and also the addition of milk powder to hasten the whole process of making chocolate kalakand.

 

Some Ideas For A Diwali Party

Starter:

Curries:

Rice Dishes

Desserts

 

Check Out What Fellow Members Have Made For The Diwali Party

• Karen’s Kitchen Stories: Aloo Tikki
• Sneha’s Recipe: Atta Ladoo / Whole Wheat Flour Ladoo
• Palatable Pastime: Chicken Tikka Nan Pizza 
• Mayuri’s Jikoni: Chocolate Kalakand 
• Cook with Renu: Condensed Milk Instant Kalakand 
• A Day in the Life on the Farm: Crunchy Chickpeas Masala
• Culinary Adventures with Camilla : Gulab Jamun 
• Amy’s Cooking Adventures: Vegetable Pulao (Indian Rice Pilaf) 

Ingredients Required For Chocolate Kalakand

 

Watch How To Prepare Chocolate Kalakand

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A Little Request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
• tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962