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Layered Dark and White Chocolate Kalakand

Traditional Kalakand Recipe with White and Dark Chocolate | Chocolate Kalakand recipe for festivals
Prep Time10 mins
Cook Time20 mins
Course: Desserts
Cuisine: Indian
Keyword: Chocolate Kalakand, Kalakand Recipe
Author: Swati

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)
  • ½ Cup Dark/Milk Chocolate
  • ¼ 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.