Remember my post on Kalakand the milk based dessert with grainy texture.. Diwali is here and it’s time to relish the traditional sweets and desserts. I was thinking of making Kalakand when my kids asked me if I can make Chocolate Kalakand that I made a long time ago. My daughter misses India a lot during the festivals. She asked me if I can make that sweet which had both white and chocolate part together, she called it chocolate-wali mithai. I checked my cupboard for baking chocolate and there was some dark chocolate along with white chocolate so I decided to make Double Chocolate Kalakand. I have never added white chocolate to the chenna while making kalakand. I know white chocolate tastes delicious in truffles and fudge with nuts but never tried in kalakand. So I gave a go-ahead to myself to make Layered Double Chocolate Kalakand with top dark chocolate layer and bottom white chocolate layer. For those who missed my earlier post Kalakand, pls click here to read about Kalakand. Kids and my hubby loved this version of Kalakand. Chopped pistachios gave the right crunch to this sweet dessert. Let’s see how I made this melt in mouth quick dessert with just five ingredients. If you don’t have white Chocolate you can skip it and keep the white layer as the traditional kalakand. Also if you are short of baking chocolate, add cocoa powder for chocolate layer.
Let’s see how I made this Layered Double Chocolate Kalakand and add sugar. See notes below.
Quick and easy Layered Dark and White Chocolate Kalakand /Indian Fudge recipe with Dark and White chocolate.Brighten up your special moments with this special dessert
- Ricotta Cheese- 300g( 1 box)
- Fresh Paneer/Chena (Indian Cottage Cheese)- 1/2 Cups
- White Chocolate- 1/4 Cup
- Dark Chocolate-1/2 Cup
- Condensed Milk- 1 can/ 400gms
- Cardamom (Elaichi) powder- 1 Tsp
- Finely Chopped Pistachios- as required
- Grease a square cake tin or line with parchment paper.
- In a heavy bottomed pan add ricotta cheese and start cooking it to evaporate water. In case you don’t have Ricotta Cheese, take the same amount of fresh paneer. Pls see notes below.
- Keep stirring cheese so that it doesn’t burn in the pan. You can add a tsp of ghee(Indian Clarified Butter) or butter in it but is optional.
- When the water dries up and Ricotta is little crumbly not dry, add condensed milk.
- Cook on medium flame, continuously stirring the mixture taking care it doesn’t burn the bottom.
- Melt both the chocolates separately in the microwave or double broiler.
- When the mixture starts getting thick divide the mixture in two parts.
- In one part add white chocolate and mix well. This is our bottom layer.
- Transfer this to the greased pan and level the surface.
- To another part, add the dark chocolate and mix well and add sugar if required (as per your taste) to adjust the sweetness. This is optional, I didn’t add any sugar as I like to keep my desserts and sweets moderately sweet.
- Transfer the chocolate part over the white part and level it well.
- Garnish with chopped pistachios and refrigerate for at least 3-4 hrs.
- Once set cut into square pieces and serve or store in an airtight container.
- If you are using fresh Chenna or Paneer, add with condensed milk and start cooking it. Paneer should be finely crumbled. If you are using store-bought paneer, grate it nicely. For how to make homemade paneer click here.
- If you don’t have baking chocolate/chips, omit white chocolate, add 2 tbsp of Cocoa Powder in place of dark chocolate. Add some sugar to it around 1-2 Tsp as per your taste.
I am taking these for A to Z Recipe Challange. This is my first post in the group. I have met some amazing bloggers and cooks there. For this month in the group A to Z challenge, we choose “Alphabet D” and my key ingredient “Dark Chocolate” to make “Royal Layered Dark Chocolate Kalakand”, which I also made for Diwali. This A-Z challenge was initiated by Jolly Makkar and this is my first post for the theme. I was added by gorgeous Vidya of “Masala Chili” fame whom I met online through my blog on one of the food groups. Do visit her wonderful blog which has a collection of authentic Indian, International and lot many other recipes.. Looking forward to doing more such ingredient based posts in the group.
So do make this Royal Layered Dark 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.
So cherish the moments and cook, eat and celebrate the moments with your loved ones.
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