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Layered Kalakand

Layered Dark and White Chocolate Kalakand

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

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.
Keyword Chocolate Kalakand, Kalakand Recipe
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