Chocolate Kalakand

                                              

We ate loads of sweets in festive season, but that doesn't mean I can't make & eat more after Diwali !! And everyone in my family knows that when it comes to sweet I just can't stop myself. So here it is, Kalakand in chocolate flavour. Just few ingredients & a yummy, super easy & very popular sweet is ready.

Ingredients (makes 12 to 15 pieces)

4 + 4 cups milk

1/2 cup sugar

1/2 tsp elaichi powder

1/2 cup curds (for making paneer)

1 tbsp sliced almonds or pistachio for garnishing

1 1/2 tbsp cocoa powder

Method

For Paneer

Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.

As the milk comes to a boil, add the curds gradually and stir the milk gently. 

The curd will start separating from the whey, turn off the heat.

Once the milk fat has separated from the whey, drain the whey using a strainer line with muslin cloth.

Wrap the curds in a muslin cloth and squeeze well. 

To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

For Kalakand

Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.

Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.

Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.

Add the sugar & take out half of this mixture in a bowl & keep aside.

In the remaining mixture add ealichi powder & continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

Pour it over greased plate keeping about half inch thick.

Now take the remaining mixture in same pan & add cocoa powder.

Continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.

Pour it over the first mixture & level it.

Sprinkle cut almonds or pistachio

Let it cool for about one hour & refrigerate it.

Cut the kalakand in squares.

Tips

*Putting few spoons of water in pot before putting milk reduces burning the milk at the bottom of the pan.

*You can make paneer with lemon juice or citric acid instead of curds, but then you have to wash the paneer in running water to remove the sourness. Personally I would suggest curds only as it makes soft paneer always.

*Make sure kalakand don’t become too dry.