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

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Banana & Chocolate Loaf

Although a shop-bought cake is convenient and usually very good, a home-baked cake is much better, perhaps because a little bit of the soul of the cook goes into it along with the other ingredients ! 🙂 If doesn’t come out absolutely perfect, it really doesn’t matter – this just adds to its charm.

Different cakes suit different occasions. When I get bored from eating bread in my breakfast then I think of baking different cakes, loafs etc. This “banana & chocolate loaf” goes very well with morning coffee.

Banana & Chocolate loaf

Banana & Chocolate loaf

Ingredients :

  1. Butter (softened) – 115 gm. + extra for greasing
  2. Ripe bananas – 2
  3. Self – raising flour – 200 gm.
  4. Cocoa powder – 25 gm.
  5. Golden caster sugar – 85 gm.
  6. Salt – 1/8 teaspoon
  7. Baking powder – 1 teaspoon
  8. Egg – 2
  9. Vanilla extract (optional) – 1 teaspoon
  10. Milk (optional) – 1 – 2 tbspoon
  11. Plain/dark chocolate chips – 80 gm.
  12. Walnut – 50 gm.
Ingredients

Ingredients

Procedure :

Preheat your oven at 180°C or 350°F.

Grease a 900 gm./25 cm. loaf tin with butter or vegetable oil.

Melt 115 gm. of  butter and let it cool.

Peel the bananas and place on a plate, mash with a fork, no matter if few chunks of banana are left there. Roughly chop the walnuts.

Shift the dry ingredients i.e. flour, coco powder, sugar, baking powder and salt in a large bowl and mix very well. In another medium size bowl beat the eggs, add cold melted butter, milk and vanilla extract into it, whisk the mixture well. Then mix the mash banana into this liquid mixture. Now pour this mixture over the dry ingredients, also add chopped walnuts and chocolate chips into it. Mix both liquid and dry ingredients with the help of a spatula. Do not over mix it, just moist the dry ingredients with the wet one.

Batter for the loaf

Batter for the loaf

Now spoon the mixture into the prepared loaf tin and smooth the top with the spatula.

Laof tin ready to go into the oven

Loaf tin ready to go into the oven

Bake in the preheated oven for 50-60 minutes or until well risen and the tip of a knife inserted in the centre comes out clean. After 40 minutes of baking if it seems that the top of the loaf is burning then cover the loaf tin with an aluminum sheet and again bake the loaf for rest of the time.

After baking

After baking

Let stand the loaf in the tin for 5 minutes, then turn out onto a wire rack to cool completely. After that start cutting into slices.

Cut the loaf into slices

Cut the loaf into slices

Serve the slices with or without butter.

Banana & Chocolate loaf slices are ready to serve

Banana & Chocolate loaf slices are ready to serve

Note :

  1. Bananas must be ripe.
  2. You can also use white caster sugar instead of brown one.
  3. If you are using plain flour instead of self-raising flour then add quarter teaspoon of baking soda into the dry ingredient mixture.
  4. You can use any kind of nuts instead of walnuts and also white chocolate chips.
  5. There is no need of either electric stand mixer or electric hand mixer. Whisk the ingredients only by hand.
  6. The loaf can be stored for few days by keeping in an airtight container, wrapped with a foil.