Layered Dark and White Chocolate Kalakand recipe is a variation of our traditional Kalakand Recipe with dark and white chocolate. Now make your favorite Kalakand at home with a delicious twist!!
Looking for something traditional yet different from your usual mithai recipe. Try this layered Kalanad recipe and impress your loved ones. This is so easy to make and tastes divine in double chocolate flavour!! A perfect recipe for Diwali, Holi, Raksha Bandhan or any special occasion.
About the Recipe
Presenting here your favourite, milk, goey, grainy dessert/mithai, Kalakand in Chocolaty avatar.
Special occasions or festivals, desserts always have a special place in the menu. No occasion is complete without a dessert. So make something different this festival season, a twist on kalakand the gourmet way and see your loved ones going WOW over it!!
What is Kalakand
Kalakand is a soft delicate juicy dessert made with reduced milk and flavoured with cardamom. To make kalakand we curdle the milk first, seperate the chenna and then cook chenna with more milk till it is gooey and grainy. It's a variation from the popular mithai the Indian Burfi.
Layered Kalakand Recipe
When I was a kid I loved the layered chocolate and Mawa Burfi that used to be available in the halwai/sweets shops. When I started experimenting with traditional recipes I came across a post by Tarla Dalaji for layered kalakand. That's when I made my first chocolate kalakand with cocoa powder. Now for the blog when decided to make something for the upcoming Diwali, this layered Kalanad came to my mind and I decided to experiment again with the recipe by adding White Chocolate and Dark Chocolate.
The result was so much liked by my family and friends that since then I make it almost every year, especially if I have to take sweets for potluck!
Hope you will also love this variation of Kalakand. Do try this and share your feedback with me!!
Ingredients to make Layered Kalakand
Ricotta Cheese/ Fresh Paneer- When I first tried this recipe, I was in US that time and used Ricotta Cheese to make Kalakand. I have also made this recipe with fresh homemade Paneer/Chenna and the result is the same. So, you can use either of the ingredient. In the recipe video I have used fresh Chenna which is quite easy and quick to make at home and is also budget friendly.
White Chocolate and Dark/Milk Chocolate Chips/baking chocolate for the layers. You can also use cocoa powder. Pls check the Substitutes section below for the same.
Condensed Milk, Cardamom Powder, Ghee/unsalted butter.
Substitutes for the ingredients
Substitute for Dark Chocolate/Chips-Add 2 tbsp of Cocoa Powder +2 tbsp of Milk Powder in place of dark chocolate. Add some sugar to it around 1-2 tsp as per your taste if you find the taste bitter. Mix well in 2-3 tbsp of milk and add to paneer condensed milk mix. Also, in place of dark chocolate you can add milk chocolate.
Substitute for White Chocolate--Skip white chocolate in case you don't have it. Add 2-3 tbsp of milk powder. Add directly to paneer and condensed milk mix. Adjust sugar accordingly.
Make Fresh Paneer
- To make fresh paneer, boil 1 l of milk. After the first boil add 1 tbsp vinegar/lime or lemon juice to it. Give it a stir and switch off the gas.
- The milk will start to curdle. Let it cool a bit.
- Strain the paneer and whey.
- To make kalakand don't strain all the whey from paneer. If the paneer is dry then kalakand will not have the moist texture.
How to make Layered Dark and White Chocolate Kalakand
Pls check the Video in recipe card for detail process steps
- Grease a square cake tin or line with parchment paper.
- In a heavy bottomed pan melt 1 tbsp ghee or unsalted butter, add fresh paneer add ¼ cup milk start cooking it. If using ricotta cheese evaporate the water and then add milk.
- Keep the flame low and keep stirring cheese so that it doesn't burn in the pan.
- When the cheese is crumbly not dry, add condensed milk and cardamom powder.
- Cook on medium flame, continuously stirring the mixture taking care it doesn't burn the bottom.
- When the mixture starts getting thick divide the mixture in two parts.
- Melt both the chocolates separately in the microwave or double broiler. Or you can grate /finely chop it, if you are using chocolate blocks. I have added chocolate chips directly.
- Take one half in the pan add add white chocolate chips/grated chocolate. Cook for a minute.
- Transfer this to the greased pan and level the surface. This is our bottom layer.
- To another part, add the dark/milk chocolate and mix well. Cook it for another minute. This is your upper layer. If you are using cocoa powder pls see the substitue section.
- Transfer the chocolate part over the white part and level it well.
- Garnish with chopped/coarsely ground pistachios , cover it and refrigerate for at least 3-4 hrs.
- Once set cut into square pieces and serve or store in an airtight container
FAQs
I prefer to use ricotta cheese or fresh paneer for this recipe. Store bought paneer can be very dry. If you are planning to use it then add 1/2 cup milk while cooking paneer. It will give moisture to paneer, for the required kalanad texture.
More festive dessert recipes from the blog with fresh Paneer/Chenna
More Indian Mithai/dessert recipes for festivals-- Kesar Pista Burfi, Lauki Badam Burfi, Crispy Jalebis, Gulab Jamun, Chawal ki Kheer , Coconut Ladoos , Coconut Paan Ladoo, Chocolate Almond Ladoo, Rava Coconut Ladoo
Or, find the collective recipes here---Collection of Desserts for Festivals
Recipe card for Layered Dark and White Chocolate Kalakand
Layered Dark and White Chocolate Kalakand
Equipment
- Heavy Bottomed Pan/Non-Stick Pan
- Ladle
- Dish to set Kalakand
- Mixing bowls to melt chocolate
Ingredients
- 425 g Fresh Paneer/Ricotta Cheese 15 oz or 2 cups
- ½ Cup Dark/Milk Chocolate
- ¼ Cup White Chocolate
- 1 Can Condensed Milk 400 g (200 +200)
- 1 tsp Cardamom/Elaichi Powder
- Finely Chopped Pistachios or Nuts
- 1 tbsp Ghee/Butter optional
Instructions
- Grease a square cake tin or line with parchment paper.
- In a heavy bottomed pan melt 1 tbsp ghee or unsalted butter, add fresh paneer add ¼ cup milk start cooking it. If using ricotta cheese evaporate the water and then add milk.425 g Fresh Paneer/Ricotta Cheese, 1 tbsp Ghee/Butter
- Keep the flame low and keep stirring cheese so that it doesn't burn in the pan.
- When the water dries up and cheese is crumbly not dry, add condensed milk and cardamom powder.1 Can Condensed Milk, 1 tsp Cardamom/Elaichi Powder
- Cook on medium flame, continuously stirring the mixture taking care it doesn't burn the bottom.
- When the mixture starts getting thick divide the mixture in two parts.
- Melt both the chocolates separately in the microwave or double broiler. Or you can grate /finely chop it, if you are using chocolate blocks.
- Take one half in the pan add add white chocolate chips/grated chocolate. Cook for a minute.¼ Cup White Chocolate
- Transfer this to the greased pan and level the surface. This is our bottom layer.
- To another part, add the dark/milk chocolate and mix well. Cook it for another minute. This is your upper layer.½ Cup Dark/Milk Chocolate
- Transfer the chocolate part over the white part and level it well.
- Garnish with chopped pistachios , cover it and refrigerate for at least 3-4 hrs.Finely Chopped Pistachios or Nuts
- Once set cut into square pieces and serve or store in an airtight container
Video
Notes
- If you are using fresh Chenna or Paneer, add with condensed milk and then cook it.
- If you are using store-bought paneer, grate it nicely. For how to make homemade paneer click here.But prefer homemade Paneer. Also the store bought Paneer should be soft and fresh.
- Substitute for Dark Chocolate---Add 2 tbsp of Cocoa Powder +2 tbsp of Milk Powder in place of dark chocolate. Add some sugar to it around 1-2 tsp as per your taste.Mix well in 2 tbsp of milk and add to paneer condensed milk mix.
- Substitute for White Chocolate--Add 2 tbsp of milk powder.Add directly to paneer and condensed milk mix.
So do make this Royal Layered Chocolate Kalakand, this will take you back to your childhood days when we went after those double layered burfis(fudges) and did any of you ate the upper part first and the lower next ?? Well, I did this.. ??The texture of this Layered Kalakand is different from Burfi. It is more grainy than burfi.
Cherish the moments and cook, eat and celebrate the moments with your loved ones.
Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.
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Swati
Sasmita Sahoo Samanta
Layered Dark and White Chocolate Kalakand sounds realy so so yum here swati !!! Love your this pick for theme dear 🙂
Aruna
Smashing recipe and with two chocolate flavours in one. Who can resist this?
FoodTrails
Thanks Aruna!!
poonampagar
Layered kalakand sounds so delectable ! You have made them perfectly and I just can't stop drooling over those gorgeous pictures.
code2cook
layered kalakand with chocolate looks delicious. Perfect festive recipe to make and enjoy.
Swati
Thanks!!true, apt for all festive occasions!! ?
Paarul
Gorgeous...Absolutly Divine click...love the double layered kalakand.
FoodTrails
Thanks Parul, glad you liked the pics!!
Veena Krishnakumar
I love kalakhand but you have taken this dessert to a totally new level, Absolutely delicious!!!Beautiful clicks
Anshu Agarwal
Simply Loved it. These are looking absolutely gorgeous. Very simple and quick recipe. fabulous share !!
FoodTrails
Thanks Anshu for your lovely words!!
Ankita
Looking so delicious and mouth watering...
FoodTrails
Thanks Ankita!!
JollyHomemadeRecipes
This 2 layered chocolate kalakand looks absolutely gorgeous and it has turned out so perfect. Welcome to the group swaty and thanks for this beautiful share. Cool clicks, It looks so yum 🙂
Geetha Priyanka
Yum Yum!!! this layered kalakand looks absolutely delicious and perfectly done. This is definitely a double delight for chocolate lovers.Clicks are gorgeous. Lovely share for the theme Swaty....
Batter Up With Sujata
Layered kalakand looks so beautiful and tempting Swati. I can imagine the heavenly taste. Loved your click. Superb share.
Ashima
These look so delicious and tempting! No wonder everyone loved them. Look at the riot of colours 🙂 love that green and red against the dark brown and white kalakand.. so beautiful! Thanks for sharing.
FoodTrails
Thank you so much for such lovely words.. glad that you loved the color combination!!
themadscientistskitchen
Such a delicious share! I love the use of white chocolate something we do not enjoy much needless to say I must try it.
FoodTrails
Thanks!! I love using white chocolate in my desserts.. do give it a try.. only thing is we have to adjust the sugar amount as it is quite sweet.
Priya Suresh
Double damaka for a chocoholic person like me.. Dark chocolate kalakand looks absolutely terrific and incredible delicious.
FoodTrails
True Priya.. my daughter loves Kalakand and it was a double treat for her as she loves anything that has Chocolate!! Thanks for the nice words!!
mayurisjikoni
Very beautiful clicks Swaty and the double chocolate kalakand looks so tempting, just right to bring in the festive mood. I guess I'd be able to replace the ricotta with khoya for this recipe.
FoodTrails
Thanks you Mayuri for lovely words!! You can replace ricotta with fresh Paneer or Chenna a long with Khoya.
Renu Agrawal Dongre
Awesome share for the letter. I have heard that one can substitute ricotta cheese for Paneer and now that you have tried I am all in to give this yummy dessert a try. Your pics are so so tempting.
FoodTrails
Thanks Renu!! Yes,Ricotta can be used for making Indian Khoya based mithais. Do give it a try if you haven’t till now.
Jayeeta
Kalakand is one of my favourite dessert. Few days back I also tried 'Chocolate kalakand with Condensed Milk'. Your two layered white and chocolate kalakand is very much innovative and perfect for this challenge....they look lovely.....
FoodTrails
Thanks Jayeeta!! Chocolate Kalakand is favorite for chocolate lovers!!
Seema Doraiswamy Sriram
Swathi, Wow pics dear!! loving it. Haul me in when you say chocolate. this is such a festive treat layered and loved.
FoodTrails
Thanks for your lovely words!!
April J Harris
What a beautiful treat! I had not heard of Kalakand before, but it sounds absolutely delicious and looks gorgeous! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope to see you again this week. Have a lovely week ahead!
FoodTrails
Thanks April!! Kalakand you can say is like Fudge made in a different way(traditional). Do try it... and me too looking forward to be a part of link party sharing some good stuff there and meeting some interesting like minded people!!
Shobha Keshwani
Such a delicious double layered chocolate barfi.. reminds me of childhood when the only fancy barfi was double layered brown and white mawa barfi..
FoodTrails
So true Shobha and looked forward to such simple treats for special times!!
BellyBytes
YOur photos look so professional as does your barfi. It is a darn sight better than most of the mithai I have eaten overseas.
FoodTrails
Thank you for your wonderful words!!
Vidya Narayan
Swaty, this Kalakand looks absolutely lipsmacking and a crowd pleaser for sure! Tempted to see both the layers so beautifully sandwiched and just like you I could happily lick each layer like a little child. Welcome to the group, thank you for the lovely words and looking forward to more such smashing entries for the challenge. Cheers and Happy Diwali to you and family!
FoodTrails
Thanks Vidya for lovely words!! Me too looking fwd to post some good stuff in the group
The Girl Next Door
Oh, my! This looks so very delish! Drooling here. 🙂
FoodTrails
Thank you!!?