Chocolate Kalakand is a decadent twist on the classic Indian sweet, blending creamy richness with a luscious chocolate finish. This dessert combines the velvety texture of milk solids with the indulgent depth of cocoa, creating a treat that melts in your mouth. Ready in just over an hour, including a quick chill, it’s perfect for satisfying sudden cravings or impressing guests. The balance of sweet and slightly nutty flavors makes it irresistible, while its soft yet firm consistency offers a delightful bite every time.
With only 20 minutes of prep and 35 minutes of cooking, this recipe is surprisingly simple yet feels luxurious. The aroma of simmering milk and chocolate fills your kitchen, promising a dessert that’s as comforting as it is elegant. Whether served chilled or at room temperature, each piece is a harmonious blend of smooth, creamy, and slightly crumbly textures. Chocolate Kalakand is a celebration of tradition and innovation, perfect for any occasion or just because you deserve something special.
Ingredients for Chocolate Kalakand
- 1 tablespoon (½ oz/14 g) unsalted butter (for greasing and cooking)
- 1 cup (8.8 oz/250 g) ricotta cheese (not strained, for a creamy texture)
- ¾ cup (8 oz/229 g) sweetened condensed milk (for sweetness and richness)
- 1 ½ tablespoons cocoa powder (unsweetened, for chocolate flavor)
- ¼ teaspoon salt (to balance the sweetness)
- ¼ teaspoon ground cardamom (for a hint of spice)
- 3 tablespoons crushed pistachios (for garnish, adds crunch)
- Gold sprinkles (optional, for decoration)
Step-by-Step Instructions
- Prepare the plate: Line an 8-inch (20 cm) plate with parchment paper or grease it with unsalted butter. Set aside.
- Melt the butter: In a medium-sized, heavy-duty pot, melt the butter over medium heat.
- Combine ingredients: Add the ricotta cheese and sweetened condensed milk to the pot. Stir continuously with a wooden spoon or rubber spatula until the mixture comes to a boil.
- Reduce heat: Lower the heat to a low flame and let the mixture cook, stirring occasionally, for 10 minutes.
- Add flavorings: Mix in the cocoa powder, salt, and ground cardamom. Continue cooking until the mixture thickens significantly and starts to leave the sides of the pan. This will take about 20-25 minutes. The texture should resemble ricotta cheese before mixing.
- Shape the kalakand: Remove the mixture from heat and carefully press it into a square shape on the prepared plate, about 6 inches (15 cm) in diameter.
- Garnish: Sprinkle and press the crushed pistachios on top. Add gold sprinkles if desired.
- Chill: Refrigerate the kalakand for 1 hour, or until it has solidified.
- Serve: Cut into small squares (5×5 for 25 pieces) and enjoy! Store leftovers in an airtight container in the fridge for up to a week.
Perfect Pairings: Serving Suggestions
Chocolate Kalakand is a delightful treat on its own, but you can elevate it with a few simple additions. Serve it with a scoop of vanilla ice cream for a rich, creamy contrast, or pair it with a cup of masala chai for a traditional Indian dessert experience. For a festive touch, drizzle some melted dark chocolate over the top before serving.
Storage Secrets: Keeping It Fresh
To keep your Chocolate Kalakand fresh, store it in an airtight container in the fridge. It will stay delicious for up to a week. If you want to enjoy it later, you can freeze it for up to a month. Just make sure to thaw it in the fridge before serving to maintain its texture.
Quick Tips: Time-Saving Hacks
If you’re short on time, you can use pre-crushed pistachios to save a few minutes. Additionally, using a non-stick pot can make the cooking process smoother and reduce the need for constant stirring. To speed up the chilling process, place the kalakand in the freezer for 30 minutes instead of the fridge for an hour.
Recipe Twists: Fun Variations
Feel free to get creative with this recipe! Swap out the cocoa powder for matcha powder for a unique green tea flavor, or add a layer of melted white chocolate on top for extra sweetness. You can also experiment with different nuts like almonds or cashews instead of pistachios for a different crunch.
Essential Tools: Equipment Guidance
For this recipe, a heavy-duty pot is key to prevent the mixture from burning. A wooden spoon or rubber spatula is ideal for stirring, as it won’t scratch your pot. An 8-inch (20 cm) plate or baking dish is perfect for shaping the kalakand, and parchment paper or butter will help with easy removal once it’s set.
Chocolate Kalakand
Ingredients
- 1 tablespoon unsalted butter ½ oz/14 g
- 1 cup ricotta cheese 8.8 oz/250 g, not strained
- ¾ cup sweetened condensed milk 8 oz/229 g
- 1 ½ tablespoons cocoa powder unsweetened
- ¼ teaspoon salt
- ¼ teaspoon ground cardamom
- 3 tablespoons crushed pistachios for garnish
- Gold sprinkles optional
Instructions
- Place parchment paper over a plate that is 8-inches (20 cm) in diameter, or grease the plate with unsalted butter.
- Next, add the butter to a medium-sized, heavy-duty pot over medium heat.
- Add in the ricotta cheese, sweetened condensed milk, stirring with a wooden spoon or rubber spatula until the mixture comes to a boil.
- At this stage, reduce the heat to a low flame and let the mixture cook, stirring occasionally for 10 minutes.
- Add in the cocoa powder, salt and cardamom, and continue cooking the mixture until it has reduced in volume and has thickened significantly. The texture should resemble that of ricotta cheese (before you mixed it with everything), and should start to leave the sides of the pan. This will take about 20-25 minutes, but it can take longer depending on your heat.
- Remove the mixture from heat, and press into a square shape using the rubber spatula, until it is around 6-inches (15 cm) in diameter (the mixture will be hot so do this carefully).
- Sprinkle and press down the pistachios on the top, then refrigerate the kalakand until it has solidified, for around 1 hour.
- Cut into small squares (I do 5×5, so 25 squares) and serve. This keeps well for a week if stored in an airtight container in the fridge.
