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
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
Ingredients
- 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
Instructions
- Grease an 8" plate/pan with high edges. Set aside.
- In a large heavy bottomed vessel, crumble the paneer. Ensure there are no large pieces.
- Add the cocoa powder, milk powder, and condensed milk.
- Mix well till all ingredients are well combined.
- 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.
- Pour the Chocolate Kalakand mix into the greased pan and create a level surface.
- Garnish with almond slivers.
- Let the Chocolate Kalakand cool and set.
- Cut into squares.
- To store the Chocolate Kalakand beyond a day or two, refrigerate.
Chocolate Kalakand
I am taking this recipe to the 125th Foodie Monday Blog Hop where we are celebrating New Year!
Beautiful & delicious kalakand ! Nice to use cocoa in here !!
Thank you and Happy New Year, Megala!
Thanks, same to you !
Happy new year! Such a beautiful innovation this is!
The Chocolate Kalakand looks super tempting Aruna..Happy New Year to you..and lovely resolution !
This looks yum 🙂
I love Kalakand.Chcocolate Kalakand looks so delish. Wishing you a fab year ahead!!!
Chocolate Kalakand is such an innovative dessert…would love to try this.
I’m drooling… love kalakand and chocolate flavor with nuts is a double treat.
Chocolate kalakand is a wow preparation, looks so yum !!!
thank you for the recipe i own a bakery this recipe will be usefull for me…
Happy to help!