Quick and Easy Chocolate Kalakand with Condensed Milk

Happy New Year! I hope 2018 brings joy, prosperity and peace to all. To celebrate the new year, here I am with the recipe for Chocolate Kalakand. This is a quick and easy version of this sweet made with sweetened condensed milk, paneer, and cocoa powder.


Quick and Easy Chocolate Kalakand with Milkmaid/Condensed Milk and Paneer
Quick and Easy Chocolate Kalakand with Milkmaid/Condensed Milk and Paneer

One of my resolutions for the new year is to spend more time with family, especially with my aging father. As a start, today on January 1, I spent the whole day with him. As a result while making something sweet was on my mind, I decided to make a simple one so that I don’t spend my time in the kitchen. Of course, I made Dad’s favourites MLA Pesarattu (Pesarattu with Upma) for breakfast and  Tamarind Rice (Pulihora or Puliyodarai) for lunch.

As the day came to a close, I was still thinking of a dessert to make when I remembered the Kalakand recipe that I had bookmarked from the Milkmaid recipes website. I decided to make a Chocolate Kalakand for the simple reason that I have very few chocolate recipes on the blog. So I quickly popped out and got some Paneer, Cocoa Powder and Milkmaid and set about making this super easy dessert which turned out to be a hit.

The Chocolate Kalakand turned out to be utterly chocolatey, fudgy, and not-too-sweet (that is the winning element for me. :)).

If you want to make regular Kalakand, leave out the Cocoa powder and add 1 tsp Cardamom/Elaichi powder).

Do try it and you will love it!

How to Make Chocolate Kalakand

Chocolate Kalakand
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

This is a quick and easy recipe for a traditional Indian milk cake called Kalakand made with paneer (cottage cheese) and sweetened condensed milk. I added cocoa powder to it to make a Chocolate Kalakand to celebrate the new year!

Course: Dessert, Sweets
Cuisine: Indian, South Indian
Servings: 16 Pieces
Author: Aruna
  • 1 Tin Milkmaid 400 gms Sweetened Condensed Milk
  • 500 Gms Paneer, Cottage Cheese
  • 6 tbsp Cocoa Powder
  • 3 Tbsp Milk Powder Optional
  • Ghee to grease the pan
  • 3 tbsp Almond Slivers for Garnish
  1. Grease an 8" plate/pan with high edges. Set aside.

  2. In a large heavy bottomed vessel, crumble the paneer. Ensure there are no large pieces.

  3. Add the cocoa powder, milk powder, and condensed milk.

  4. Mix well till all ingredients are well combined.

  5. Start cooking the mix over medium-high heat while stirring at regular intervals till the mix thickens and starts to come together as a thick batter that leaves the edges of the kadai.

  6. Pour the Chocolate Kalakand mix into the greased pan and create a level surface.

  7. Garnish with almond slivers.

  8. Let the Chocolate Kalakand cool and set.

  9. Cut into squares.

  10. To store the Chocolate Kalakand beyond a day or two, refrigerate.


Chocolate Kalakand
Chocolate Kalakand

I am taking this recipe to the 125th Foodie Monday Blog Hop where we are celebrating New Year!

Cookies and Cream Bark with White Chocolate and Oreos

White Chocolate and Oreo Bark - Inspired by Hershey's Cookies 'n' Creme Kisses
White Chocolate and Oreo Bark – Inspired by Hershey’s Cookies ‘n’ Creme Kisses

Today, I made this Cookies and Cream Bark and am over the moon. 🙂 Let me start at the very beginning.

I am a big fan of white chocolate in all its forms. I also like chocolate biscuits. Knowing this you can imagine my absolute happiness when I discovered Hershey’s Kisses – Cookies and Creme a few of years ago. That I went bonkers  over them is an understatement. 😀

Alas, this divine chocolate is not very easily available in Mumbai and I tend to pester anyone travelling to US or Europe for them (and for Sour Cream and Onion Dip 🙂). I was determined to make this wonderful dessert for myself and a simple search on the internet led me to the Cookies and Cream Oreo Bark recipe at Bakers Royale. I have adapted this recipe to make this White Chocolate and Oreo Bark.

There were many reasons I made this White Chocolate and Oreo Cookie bark yesterday.

  1. My friend Hetal (she of the Fusion Delight fame) has been plying me with goodies and I wanted to do make something nice for her son and her.
  2. As many of you may have noticed, my posts have not been appearing in the WordPress Reader. I think I have finally resolved the issue {fingers crossed} and so I needed something to celebrate.
  3. There was an animated discussion at work about how divine Vanilla Ice Cream with Crushed Oreo tastes.

Time: 30 Mins

Makes: 25 to 30 Pieces


  1. White Chocolate – 500 gms
  2. Mini Oreos – 10 to 12

Method to Make the Cookies and Cream Bark 

  1. The Preparations
    1. Chop the white chocolate compound to 1/2″ pieces.
    2. Chop the Oreo cookies into small pieces. Be careful and do not crush them to a powder.
    3. Line a 8″ pan with parchment or butter paper. Ensure that parchment paper is larger than the pan and overhangs the edge of the pan by at least 1″.
  2. Making the Cookies and Cream Bark 
    1. Using the double-boiler method, melt the white chocolate.
    2. Set aside to cool to room temperature.
    3. Set aside about 3 tbsp of the crushed Oreos.
    4. With a gentle hand, mix the rest of the crushed Oreos into the white chocolate. Do not mix too much. If you do then Oreos will disintegrate further and make the bark very dark.
    5. Pour the chocolate into the lined pan and ensure it forms an even layer.
    6. Sprinkle the rest of the crushed Oreos on the top.
  3. If you wish to cut the pieces:
    1. Refrigerate for about 5 to 7 minutes till the white chocolate hardens just a bit. Use a knife and cut the pieces.
    2. Continue to refrigerate for about 15 mins till the White Chocolate and Oreo Bark hardens completely.
    3. With the help of the parchment paper, lift the chocolate out.
    4. Use a sharp knife to cut/separate the pieces.
  4. If you just want to break the bark into uneven pieces (like I have done):
    1. Refrigerate for 20 minutes till the white chocolate hardens.
    2. With the help of the parchment paper, lift the chocolate out.
    3. Break the bark by hand or then use a sharp knife to cut uneven pieces.
  5. Storing the White Chocolate and Oreo Bark
    1. Let the pieces come back to room temperature.
    2. Store in an air-tight tin in a a cool place.


Cookies and Cream Bark


Something so delicious must be shared with all and so I am taking it to the party at Fiesta Friday #109 hosted by the Josette @ thebrookcook and Lily @ little sweet baker.