Delicious Black Kalakand Recipe for Festive Occasions
Written by Deepali Verma | November 26, 2024
Kalakand is one of India's favorite sweets, particularly in the north. It's prepared from fresh chenna (milk curdled) which is gently cooked with sugar and milk that's boiled down until it thickens and sets beautifully. Basic ingredients, but generous with celebrations.
Common in sweet shops during Diwali, Raksha Bandhan, and other occasions, kalakand is that one sweet that all agree upon. Unlike most Indian sweets, it doesn't require deep-frying or complicated procedures. It's simple, home-made, and unites people.
Typically, kalakand has a smooth and slightly crumbly texture and is cut into square or diamond-shaped portions. It tastes sublime with a hot cup of tea and is equally lovely as a dessert after lunch. It has undergone many a makeover over the yearsÑfrom mango to saffronÑbut the latest that's taking the cake by storm is the black kalakand recipe with chocolate.
How to Make Kalakand
If youÕre wondering how to make kalakand at home, youÕll be glad to know itÕs one of the simpler Indian sweets to prepare. The base ingredients are fresh paneer (chenna), condensed milk, and sugar. Everything is slowly cooked on low heat until it thickens and starts leaving the sides of the pan.
Otherwise, it was prepared by boiling full-fat milk for hours until it became thick and adding paneer. But now, with condensed milk, the time has been shortened without diminishing the flavor. An addition of little cardamom provides it with a cozy and nostalgic feel.
After thickening, the blend is spread in a tray, topped with chopped nuts, and left to harden. What you end up with is a sweet that's rich, comforting, and well-suited to sharing.
With hardly more than a handful of ingredients and some stirring endurance, even neophytes can attempt this simple kalakand recipe. And with the base established, you're free to experimentÑsomething we're going to do now, using dark chocolate and coffee.
Variation 1: Traditional Black Kalakand with Dark Chocolate
Let us begin with the classic twist-ed into a chocolate version. This recipe for black kalakand marries the richness of paneer with the dark flavor of dark chocolate. It preserves the essence of kalakand while introducing something a tad bold to the plate.
Ingredients:
- 500 gm fresh paneer (full-fat works best)
- 200 ml condensed milk
- 100 gm Cadbury Bournville chocolate (70% cocoa or more)
- 50 gm sugar (use according to your chocolate)
- 1 tsp cardamom powder
- 1 tsp vegetable oil
- Garnish with crushed almonds or pistachios
Method:
- Break the paneer nicely and keep aside.
- In a non-stick pan, put oil and heat on low heat.
- Put the paneer and add the condensed milk. Stir continuously.
- Within 5 minutes, when the mixture starts to thicken, add the sugar and cardamom powder. Stir gently.
- Chop the chocolate into small pieces and add to it. Allow it to melt gradually into the mixture.
- Keep on stirring until the mixture becomes thick and leaves the sides of the pan behind.
- Remove the heat and transfer the mixture to a greased tray or plate.
- Smoothen it with a spatula and spread crushed nuts over the top.
- Allow it to cool down and set for 1Ð2 hours. After it is firm, cut into squares and serve at room temperature.
- This variation is a fantastic way to add something new to your platter of celebratory Indian sweets. It's old and new at the same timeÑideal for traditional festivities and contemporary get-togethers.
Variation 2: Black Kalakand with a Touch of Coffee
This one is for the fans of strong notes in sweets. The use of chocolate and coffee in this black kalakand recipe imparts the dessert a rich, earthy flavor that's ideal for mature taste buds. It's not bitter, though, just exquisitely balanced.
Ingredients:
- 500 gm fresh paneer
- 200 ml condensed milk
- 100 gm Cadbury Bournville chocolate
- 1 tbsp instant coffee (mixed with 2 tbsp warm water)
- 60 gm sugar
- 1 tsp vanilla extract
- Crushed cocoa nibs to garnish
Method:
- Start by breaking paneer into crumbs and mixing with condensed milk in a pan that is heated. Mix over low heat until thoroughly mixed.
- Add the sugar and dissolved coffee. Mix gently.
- Once the mixture begins to thicken, add the chocolate.
- Allow the chocolate to dissolve fully into the mixture.
- Switch off heat and add the vanilla extract by stirring.
- Spread the mixture on a greased plate or tray.
- Sprinkle with cocoa nibs and cool.
- Once shaped, cut into clean pieces and serve.
- This version is a beautiful option for party nights or even a celebratory dessert table. The coffee doesn't overpower but provides an enriching quality that complements dark chocolate perfectly.
Tips and Tricks for Perfect Black Kalakand
Preparing any simple kalakand recipe at home is a matter of the small things. Here are some tips to ensure your black kalakand recipe turns out perfectly each time:
1. Select a High-Quality Chocolate
Use high-quality chocolate with at least 70% cocoa for the best taste. Cadbury Bournville works beautifully. The quality of chocolate is directly related to the quality of your kalakand.
2. Do Not Omit the Kneading
Ensure your paneer is silky. If your paneer is too dry and crumbly, add a little milk prior to kneading. This makes the final product more even.
3. Low Flame is Best
Heat the mixture slowly over low flame and be patient. Cooking it quickly on high flame makes the sweet too dry and will deny the sweet its soft mouthfeel.
4. Stir Constantly
Like most milk-based sweets, kalakand needs your full attention. Keep stirring to avoid burning and ensure everything is evenly combined.
5. Set It Right
Allow the kalakand to set for a minimum of 1Ð2 hours. If youÕre short on time, place it in the fridge. Cutting too soon can cause it to break apart.
6. Garnish Matters
Don't neglect the finishing touches. A sprinkle of crushed nuts, a few cocoa nibs, or even rose petals will make your handcrafted sweet festive and fit for the table. Presentation is important, particularly when entertaining guests.
These tips will ensure that your black kalakand recipe doesn't just taste wonderful but also impresses on the plate.