Kalakand is a perfect sweet for festivities and celebrations. It is made with paneer, and flavor fusions that makes it one of the most sophisticated desserts ever that is made with milk. This dessert is so versatile that it pairs well with many flavor fusions, including chocolate. However, finding a perfect chocolatey kalakand in stores might be a tough bet. Therefore, here is a recipe for you to create a perfect kalakand with almonds and Dairy Milk chocolate at home to indulge in the sweet and rich surprise.
Ingredients:
For Kalakand Base:
For Chocolate Layer:
For Toppings:
Instructions:
Step 1: Prepare the Chocolate
Chop Dairy Milk chocolate into small pieces and place it in a microwave-safe bowl or a double boiler.
Melting in microwave:
To melt chocolate in the microwave. Heat it in the preheated microwave in 30-second intervals, stir in between each layer until the chocolate is fully melted without lumps.
Double Boiler Method:
Place the chopped chocolate into a bowl. Add water in a saucepan and let it come to a boil when vapors start to form. Place the chocolate bowl over the boiling water to let the steam cover the bottom of the bowl. The chocolate will start to melt in the heat of steam. Keep stirring until the chocolate is fully melted and evenly distributed. You can add 1 or 2 tablespoons of milk to get a smoother consistency.
Step 2: Prepare Kalakand Base
Crumble or grate paneer to fine crumbs. Every crumb needs to be homogenous and equal sized. If you are using homemade paneer, ensure that it is soft and moist, as unfresh paneer can become hard.
Take a heavy bottom or a non-stick pan and add paneer and condensed milk to it. Combine well. Cook this mixture on medium to low heat while stirring continuously to avoid burning. After 8 to 10 minutes, the mixture will start to get thick and come together like a soft fudgy mass. Stir in cardamom powder and mix well to develop aroma and flavor.
Step 3: Add Melted Chocolate
Pour in the prepared melted Dairy Milk chocolate into the paneer and condensed milk mixture. Mix it well until the chocolate is evenly distributed throughout the mixture. Cook the mixture for 2 to 3 minutes until you achieve the desired smooth, creamy, and thick consistency that leaves the sides of the pan.
Step 4: Set the Kalakand
Grease a square tray or a stainless steel thali with ghee. Pour the prepared kalakand mixture into this evenly and spread out with a spatula or the back of any wide and flat spoon. Sprinkle chopped almonds and walnuts over the kalakand base and make sure the nuts are spread evenly. Decorate the kalakand with silver leaf or almond flakes to enhance the appearance and bring festive touch.
Step 5: Cool and Slice
Allow the mixture to cool down at room temperature then place it in a refrigerator to freeze for 1 to 2 hours so it can set completely. Once it is firm enough to hold shape better, cut it into squared or diamond pieces using a sharp knife.
Use 1 little of full-fat milk and 2 tablespoons of lemon juice or vinegar to curdle the milk up. Strain the whey out and keep the curds in pressure to release the remaining whey. In this way, you can create fresh paneer at home and do not have to settle for store-bought paneer.
Add a pinch of sea salt to the kalakand mixture or drip a few drops of coffee essence to create a deep flavor and enhance chocolatey notes.
You can swap almonds used in the recipe with pistachios, hazelnuts, or cashews depending on your preference.
To bring a smoother texture, you can pulse the crumbled paneer in a food processor. Or if you enjoy crumbled texture, you can make crumbs a little bigger.