Chocolate Kalakand with Condensed Milk (Milkmaid)

We all wait round the year for the festive season which sets off with Durga Puja and Navaratri and continues till Deepavali. While soaking in the joy of festivity, as Durga Puja is just over, on the occasion of Bijoya Dashami or Dusshera, I believe it is great to share a recipe of a favourite sweet dish called Kalakand, to be precise chocolate Kalakand

If one recalls, I shared Kalakand recipe once, but this time it is slightly different in terms of preparation and content. Kalakand with a chocloate flavour is new and rocking. And it is much quick and easy this time coz I used condensed milk bypassing the lengthy churning procedure adopted last time.

I feel happy and content sharing sweets with you, my fellow bloggers and patrons and wish Ma Durga showers blessings on you and your family.

Chocolate Kalakand

Ingredients for 16 pieces :

  1. Tonned Milk (3% fat) – 1.5 liter
  2. White Vinegar – 6-7 tbspoon
  3. Condensed Milk – 230 gm.
  4. Cocoa Powder – 1 tbspoon
  5. Almond – 5-6 (cut into slices)
  6. Ghee/ Clarified butter – 1½ teaspoon

Procedure :

First of all make “cottage cheese” or “paneer” or “chena” with 1.5 lit. of the milk and vinegar. For its recipe look into the page entitled Chena/Indian cottage cheese under the “Useful Supplementary” tab in my blog. 250 gm. of paneer will come out from 1.5 lit. of milk.

Then in a non stick pan or kadai crumble the chena or paneer finely.

Add the condensed milk to chena and mix well.

Now place the pan on low-medium flame and cook the paneer mixture for 2-3 minutes with frequent stirring.

Then add cocoa powder and mix it very well with the paneer mixture.

As the paneer starts leaving the pan and gets a soft dough like texture add 1 teaspoon of ghee and mix well.

Transfer the paneer mixture or ‘kalakand’ on a plate greased with ½ teaspoon of ghee. Flat it out in a ½ inch thick square and level the surface.

Now sprinkle the sliced almonds on top of the kalakand while it is still warm so that the almonds can stay on the top of the Kalakand well.

Now leave it to set for 2 hours in a cool and dry place.

When completely set, cut into squares or diamonds.

 

Note :

  1. I used home made paneer. You can use market bought paneer weighing 250 gm.
  2. Adjust the amount of condensed milk according to your test.

 

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3 thoughts on “Chocolate Kalakand with Condensed Milk (Milkmaid)

  1. Pingback: Chocolate Kalakand | homethoughtsfromabroad626

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