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!
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.