Layered Dark and White Chocolate Kalakand


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Double Chocolate Kalakand

Layered Kalakand Recipe with Dark and White Chocolate

Presenting here your favourite, milk, grainy dessert, 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!!

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 had never added white chocolate to the chenna while making kalakand. 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.

Try this Mango kalakand when Mangoes are in season and serve in Parle-G tarts– Mango Kalakand with Parle-G

Other Indian dessert recipes for festivals–Malai Ladoo, Crispy Jalebis, Gulab Jamun, Chocolate Fudge, Chawal ki Kheer , Coconut Ladoos , Coconut Paan Ladoo

Or, find the collective recipes here—Collection of Desserts for Festivals

Let’s see how to make Layered Dark and White Chocolate Kalakand

Checkout recipe card for ingredient list and detailed method

Substitutes for the ingredients

Substitute for Ricotta Cheese– Same amount of fresh Chenna or Paneer.

  • 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 if you find the taste a bit bitter. Mix well in 2 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.

Recipe card for Layered Dark and White Chocolate Kalakand

Layered Dark and White Chocolate Kalakand

Layered Dark and White Chocolate Kalakand

Swati
Traditional Kalakand Recipe with White and Dark Chocolate | Chocolate Kalakand recipe for festivals
Prep Time 10 mins
Cook Time 20 mins
Course Desserts
Cuisine Indian

Equipment

  • Heavy Bottomed Pan/Non-Stick Pan
  • Ladle
  • Dish to set Kalakand
  • Mixing bowls to melt chocolate

Ingredients
  

  • 15 oz Ricotta Cheese 425g(or Fresh Paneer/Chena)
  • ยฝ Cup Dark/Milk Chocolate
  • ยผ Cup White Chocolate
  • 1 Can Condensed Milk
  • 1 tsp Cardamom/Elaichi Powder
  • Finely Chopped Pistachios or Nuts
  • 1-2 tsp Ghee/Butter optional

Instructions
 

  • 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. Avoid Store-bought Paneer.
  • 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 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 it, if you are using chocolate blocks.
  • 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/milk chocolate and mix well. Add sugar if you are using dark chocolate (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

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.
Keyword Chocolate Kalakand, Kalakand Recipe

I am taking these for A to Z Recipe Challenge. 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 Vidya of “Masala Chilli” fame whom I met online through my blog on one of the food groups.ย  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.

A TO Z Ing logo

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.. ๐Ÿ˜‹๐Ÿ™ƒThe 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.

Layered Dark and White Chocolate Kalakand

Whenever you make it, do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). ย Pin the recipe for later use.

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Sharing to Hearth and Soul

Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

45 thoughts

  1. Layered Dark and White Chocolate Kalakand sounds realy so so yum here swati !!! Love your this pick for theme dear ๐Ÿ™‚

  2. Layered kalakand sounds so delectable ! You have made them perfectly and I just can’t stop drooling over those gorgeous pictures.

  3. 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….

  4. These look so delicious and tempting! No wonder everyone loved them. Look at the riot of colours ๐Ÿ™‚ love that green and red against the dark brown and white kalakand.. so beautiful! Thanks for sharing.

  5. 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.

  6. 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.

  7. 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…..

  8. Swathi, Wow pics dear!! loving it. Haul me in when you say chocolate. this is such a festive treat layered and loved.

  9. 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!

    1. 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!!

  10. Such a delicious double layered chocolate barfi.. reminds me of childhood when the only fancy barfi was double layered brown and white mawa barfi..

  11. 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!

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