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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“Kalakand” is a very popular Indian sweet. It is made during different festivals and celebrations in India. Today I am giving you a very simple recipe of making it at home. Packed with calcium and protein, this energy rich recipe is just what you need to perk you up on a slow day.



Ingredients for 9 – 12 pieces :

  1. Whole Milk – 2 liters
  2. Lemon juice – 2 tbspoon
  3. Powdered sugar – ½ cup
  4. Thinly sliced pistachio for garnishing
  5. Ghee for greasing

Procedure :

First of all make “cottage cheese” or “paneer” or “chena” with 1 lit. (approx. 4 cups) of the milk. For its recipe look into the page entitled Chena/Indian cottage cheese under the “Useful Supplementary” tab in my blog.

In a heavy bottomed pan boil the remaining 1 lit milk on medium flame until it reduces to half, stir occasionally so that it doesn’t get burnt at the bottom. After squeezing the water very well from the “paneer” break them into small pieces and add to the half reduced milk in the pan. Now cook this, stirring continuously, till it becomes a kind of dough and starts leaving the pan from the bottom (i.e. all the moisture evaporates and a solid mass remains). Then add the sugar and stir for another 2 or 3 minute to incorporate the sugar very well into the dough. After adding the sugar you will get a soft dough in a lump form. Now transfer it in a plate greasing with ghee and flat it out in  a ½ inch thick square and level the surface. Now sprinkle the sliced pistachios on top while it is still warm so that the pistachio can stay on the top of the Kalakand well. Now leave it to set for a few hours in a cool, dry place. When completely set, cut into squares or diamonds.