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.
Ingredients
- 200 g paneer grated, soft
- 1 cup full fat milk
- 1 cup sweetened condensed milk
- 1 cup milk powder
- 2 tbsp cocoa powder unsweetened
- 50 g milk or dark chocolate grated
- 2-3 tbsp nuts chopped
- ½ tsp cardamom powder
Instructions
- Mix grated paneer, milk, milk powder and condensed milk in a wide pan.
- Heat the mixture over medium heat till it becomes hot.
- Lower the heat and keep stirring the mixture so that it does not stick to the bottom of the pan.
- As the mixture gets hot it will appear more liquid.
- Keep stirring till it becomes thick.
- This will take about 10-15 minutes.
- Eventually the mixture will become thick and come away from the pan.
- Insert a small spoon in the middle of the thick mixture. If it does fall down, the kalakand is ready.
- Add cocoa powder, cardamom powder and grated chocolate.
- Mix till the chocolate melts.
- Grease a tray with some ghee or butter.
- Transfer the hot kalakand mixture to the tray.
- Spread it out evenly with a spatula or spoon.
- Allow the chocolate kalakand to cool at room temperature.
- Cut into square pieces. You will get 24 -30 pieces depending on the size you cut.
- Chill the kalakand in the tray for at least 2 hours.
- Carefully remove from the tray and enjoy.
- Store in a container in the fridge. It stays fresh and soft for a week.
Notes
- Make sure there is no water in the paneer. Otherwise it will take longer to cook the kalakand mixture.
- Keep stirring the mixture as milk products tend to burn easily.
- Add condensed milk according to how sweet you want the kalakand.
- Kalakand does not set firm like a barfi. It will be soft and slightly chewy.