Bournville Brownie Kalakand Fusion: Microwave Recipe with Garnishing Tips

Written by Neelanjana Mondal | September 25, 2025

Looking for a show-stopping dessert that blends desi tradition with rich chocolate indulgence, aka a fusion dessert? The Bournville Brownie Kalakand Fusion is your go-to treat! This quick and easy microwave recipe brings together the creamy, grainy texture of kalakand with the deep cocoa notes of a brownie – perfect for festive spreads or indulgent weekends.

Bournville Brownie Kalakand Fusion Dessert Recipe

Ingredients

• 1 cup paneer (fresh or store-bought)
• 1/2 cup sweetened condensed milk
• 1/4 cup milk powder
• 1/4 cup Cadbury Bournville dark chocolate, chopped finely
• 1 tbsp Cadbury cocoa powder
• 1 tbsp ghee (for greasing)
• 1/4 tsp cardamom powder (optional)
• A pinch of salt

Method:

1. Start by crumbling your paneer finely. If it feels too dry, you can pulse it once or twice in a blender or food processor for a smoother texture, but don’t overdo it.
2. In a microwave-safe glass bowl, mix the crumbled paneer, condensed milk, and milk powder. Stir everything together until you get a well-mixed, smooth paste. This will be the creamy base of the brownie kalakand.
3. To the same bowl, add the finely chopped dark chocolate, cocoa powder, a small pinch of salt, and cardamom powder (if using). Mix well again, ensuring the chocolate is evenly distributed. The mixture will start to look like a chocolate fudge batter with little specks of paneer in it.
4. Place the bowl in the microwave and cook on high power for 1 minute. Take it out, stir thoroughly (scraping the sides), and place it back in.
5. Repeat this process in 1-minute intervals, or 30-second ones, stirring between each, for a total of 4 to 5 minutes, or until the mixture thickens significantly. It should start pulling away from the sides of the bowl and look glossy and slightly grainy, like soft burfi. The total cooking time may vary slightly depending on your microwave’s wattage.

Note: The mixture should not become dry. It should still be soft and pliable but not runny.

6. Grease a small square or rectangular tray with 1 tablespoon of ghee. Pour the hot mixture into the tray and flatten it using the back of a greased spoon or spatula. You can press down lightly to smooth the top and even out the thickness.
7. Let it cool at room temperature for 30-40 minutes, or refrigerate for 1 hour if you’re short on time.
8. Once fully set, slice the kalakand into squares or rectangles using a sharp knife. Now for the fun part – garnishing! Here are some options: chopped pistachios or almonds, chocolate shavings or curls, edible rose petals, sea salt flakes, edible gold or silver leaf (varak).

Tips & Tricks

• Paneer Texture Matters: Use fresh, soft paneer for a melt-in-the-mouth result. If using store-bought paneer, soak it in warm water for 5-10 minutes and then crumble it. You can pulse the paneer briefly in a blender if you want a smoother kalakand, or leave it coarse for that signature grainy texture.
• Microwave Mindfully: Microwave in 1-minute bursts and stir each time. This prevents burning or uneven cooking. Don't overcook – stop when the mixture starts to leave the sides and has a slightly fudgy consistency. It will firm up more as it cools.
• Condensed Milk Substitute (if needed): In a pinch, you can mix 1/2 cup full-fat milk + 3 tablespoons sugar + simmer it until it reduces slightly. It won’t be identical, but works decently.
• Control the Sweetness: Bournville is naturally less sweet. Taste your mixture before microwaving. If you're using a sweeter chocolate, you may want to reduce the condensed milk slightly.

• Use Good Quality Chocolate: A 70% or higher dark chocolate like Cadbury Bournville adds depth and richness. Avoid overly sweet or compound chocolate, which can make the dessert taste artificial.
• Grease Wisely: Lightly grease your tray with ghee, not butter or oil. Ghee adds a subtle nutty aroma and enhances the traditional kalakand flavor.
• Garnish Immediately: Add nuts or rose petals while the mixture is still warm and soft – they’ll stick better. Want sharp, clean squares? Chill for at least 1 hour and wipe your knife between cuts.
• Making Ahead and Storing: This fusion brownie kalakand can be stored in an airtight container in the refrigerator for up to 4-5 days. Serve cold or bring to room temperature before eating for the best texture.
• For an Extra Fudgy Version: Add 1 tablespoon of melted dark chocolate or 1 teaspoon of cream to the final mix for a softer, more brownie-like bite.
• Flavor Variations: Add a bit of orange zest for a classic pairing of chocolate-orange upgrade that many chocolatiers tend to rely on. Mix in a few saffron strands soaked in warm milk for a choco-saffron fusion. Replace half the cocoa with instant coffee powder for a mocha kalakand.