Chocolate Kalakand Recipe: Easy & Delicious Indian Sweet Recipe

How To Make Chocolate Kalakand At Home: Step-By-Step Guide

Preparing the Chena/Paneer

Boil milk in a kadhai. Add vinegar and mix well so that the milk curdles.

(Fact check: Vinegar is responsible for curdling milk by making it acidic and denaturing the casein protein. Once that happens, the proteins no longer repel each other. They clump together instead)

Strain the curdled milk through a muslin cloth and squeeze out the excess water.

Allow it to cool and knead the prepared chhena until smooth.

Cooking the Mixture

Heat 1/2 cup of milk in a pan. Add sugar, cardamom powder, and mix it well.

Add in Cadbury Dairy Milk and cook until the chocolate melts.

Now add the chhena and cook until the mixture thickens.

Setting and Garnishing

Transfer this mixture to a greased tray and spread it evenly.

Pipe out melted Cadbury Dairymilk on top. Sprinkle pistachios and refrigerate for 3 - 4 hours.

Cut into the desired shape and garnish with fresh rose petals. Serve.

Tips For The Perfect Grainy Texture

Avoid overcooking: To make sure the kalakand does not get dry, avoid overcooking. Ideally, the mixture should be removed from the heat while it is still moist and slightly runny. With time, it thickens significantly.

Use fresh homemade paneer: Using fresh homemade paneer is always the best to achieve the desired taste and texture.

Stir the mixture constantly: To prevent burning and sticking of the chena, it is always recommended to use a heavy-bottomed pan and stir the mixture continuously.

Variations: Microwave Method & Ricotta Cheese

Besides the conventional method of cooking, one can also try this instant chocolate kalakand recipe in a microwave with ricotta cheese. Made in around 25 minutes, this easy and quick method needs some ricotta cheese, sweetened condensed milk, and cardamom. Once the mixture is ready, pour it into a greased and lined pan and then microwave in short intervals until thickened and granular.

Storage And Shelf Life

Being a milk-based sweet, kalakand has a very limited shelf life. At room temperature, it stays fresh for up to 2 days. However, to retain moisture and keep it fresh for 4-5 days, it should always be refrigerated in an airtight container. Freezing is not recommended as the cold temperature alters the texture and moisture content.