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You are here: Home / Diwali Recipes / Choc Khoya Kalakand-Kalakand Recipe-Diwali Sweets

Choc Khoya Kalakand-Kalakand Recipe-Diwali Sweets

November 24, 2015 29 Comments

I made this double-layered kalakand almost a year back with the khoya leftover after making gulab jamuns. I had about 1 cup of crumbled khoya and wasn’t sure what to use it for and then saw this idea on some site, which I’ve totally forgotten now (apologies!).

Chocolate Khoya Kalakand-Diwali Sweets

I love milk sweets but kalakand is probably one of my favourites. Dadu’s in Hyderabad sells a mean kalakand that’s grainy and a single bar of it will have shades of brown depending on how much the milk has cooked. It’s absolutely delicious! During Diwali every year, Google Hyderabad would give out boxes of sweets from Dadu’s and I would eat the kalakand first – no sharing!

Chocolate Khoya Kalakand-Diwali Sweets

Traditionally, kalakand is made by gently adding some sort of splitting agent to milk but not letting it completely curdle. The gently curdling results in the grainy texture that’s so popular in kalakand. The texture of kalakand made with mawa is a bit different and smoother but it’s still delicious and takes not more than 15 mins to make. A definite win when you are making a whole suite of sweets (hah) for Diwali.

Choc Khoya Kalakand-Kalakand Recipe-Diwali Sweets

Preparation time: 5 minutes
Cooking time: 10 minutes
Makes 12 pieces

Ingredients:
1 cup of grated khoya / mawa (unsweetened)
1/2 cup of sugar (adjust to taste)
1 heaping tbsp of cocoa powder
2-3 tbsp of milk
Chopped nuts for garnish

Instructions:

0. Mix the chocolate powder and milk to form a thick-ish paste. Set aside.

Double-Layer Chocolate Kalakand-Diwali Sweets

1. Add the grated khoya and sugar to a wide pan kept on low flame. I used brown sugar because that’s all I had in hand. White sugar works well too.

Double-Layer Chocolate Kalakand-Diwali Sweets

2. Gently heat this through and keep mixing until the khoya thickens and starts rolling around your spatula. It will not stick to the pan anymore. This will take not more than 3-4 mins.

Chocolate Khoya Kalakand-Diwali Sweets

3. Take half of this mixture and pat it firmly at the base of a greased plate. You can use a regular steel plate or whatever you have in hand. I used my glass pie dish greased with a teeny bit of ghee.

Chocolate Khoya Kalakand-Diwali Sweets

4. Don’t let the rest of the mixture sit there too long unattended! Quickly add the chocolate powder+milk mixture and stir to combine. After a min, remove.

Chocolate Khoya Kalakand-Diwali Sweets

5. Pat the chocolate mixture firmly and evenly on the previous layer.

Chocolate Khoya Kalakand-Diwali Sweets

6. Add chopped nuts (I used pistachios) and gently press so that it gets embedded into the kalakand.

Chocolate Khoya Kalakand-Diwali Sweets

7. Cool to room temperature and refrigerate for an hour before cutting into squares. Keeps well for up to a week in the refrigerator. Warm slightly before serving for maximum deliciousness.

Chocolate Khoya Kalakand-Diwali Sweets

I am on the look out for easy Diwali sweets recipes. If you have any ideas or regular ones you cook, please leave me a comment with the recipe or send me an email. Thanks! 🙂 Also, check here for 12 easy Diwali sweets under 20 mins.

For Kalakand recipe in Hindi, Tamil, Telugu, Urdu, Marathi, etc, please use the Google Translate button in the sidebar.

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By nags Filed Under: Diwali Recipes, Festival Recipes, Sweets Puddings Desserts, Uncategorized

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Comments

  1. Farida Banu

    July 21, 2020 at 9:57 pm

    HI, Nags. WOW kalakand with chocolate flavor, Unique recipe.

    Reply
  2. Aiza

    August 11, 2019 at 9:59 pm

    What is quantiy of mava?

    Reply
    • nags

      August 16, 2019 at 9:34 am

      it’s mentioned in the recipe list, 1 cup of grated mawa

      Reply
  3. Veena Theagarajan

    December 28, 2012 at 1:28 pm

    Hi Nags.. I made this it came out great.. Thanks for the recipe. this is my 500th post 🙂
    http://great-secret-of-life.blogspot.sg/2012/12/chocolate-kalkand.html

    Reply
  4. Nandita Pai Shirali

    December 5, 2012 at 4:21 am

    Wee… they came out great Nags! Thanks 🙂 They were my treat to my blog for reaching a hundred! 😀 The hubby loved it and thought they were store bought 😀 tralala!

    Chk it out here: http://nansyumyums.blogspot.in/2012/12/choco-khoya-kalakhand-ready-in-20.html

    Reply
  5. Nandita Pai Shirali

    November 8, 2012 at 5:05 am

    Yum! Bookmarked this! 🙂

    Reply
  6. Preethi

    November 7, 2012 at 7:31 pm

    Can we use HERSHEY'S Unsweetened Cocoa. In that case, do I have to use extra sugar? If so, how much?

    Reply
    • Nagalakshmi V

      November 8, 2012 at 2:49 am

      yes of course. you can use any type of cocoa powder. the amount of sugar is the same.

      Reply
  7. Anonymous

    October 18, 2012 at 12:29 am

    Did you buy khoya or made at home? Let me know the brand or process you followed. Thanks!

    Reply
  8. Archana Chari

    October 12, 2012 at 3:19 am

    I have tried Kalakand only once and ended up with a semi-cooked khoya. This thing seems easy but really involves patience and some skill, which I sadly lacked then! Choc+Pista = always win!

    Reply
  9. Charul @ Tadka Masala

    October 11, 2012 at 7:08 pm

    Loving the look of your kalakand. Gonna try it this Diwali. 🙂

    Reply
  10. Sreelu

    October 10, 2012 at 5:08 pm

    Nags, love the recipe, will try it during this festive season

    Reply
  11. Dipti Joshi

    October 9, 2012 at 4:43 pm

    Here's a recipe for a Diwali sweet, Mango Burfi 🙂
    http://dipsdiner.com/dd/?p=402

    Reply
  12. lifescoops

    October 9, 2012 at 4:29 pm

    easy and quick recipes are always welcome 🙂 Love the chocolate addition !

    Reply
  13. Priya R

    October 9, 2012 at 3:47 pm

    what a delicious post Nags, I am planning to get the choco powder from amazon, the one you use for all your chocolate dishes, i simply love the color it give to the recipe. I am sure you used it in this… 🙂

    Reply
    • Nagalakshmi V

      October 10, 2012 at 2:00 am

      yes i did! i love that too and i am quickly running out 🙁

      Reply
  14. ramya anand

    October 9, 2012 at 9:25 pm

    Is there any substitute or shortcut method for making khoya?

    Reply
    • Nagalakshmi V

      October 10, 2012 at 1:59 am

      Not that I know of. But you can make kalakand and burfi using milk powder or ricotta cheese. The recipe will change entirely though.

      Reply
  15. divya

    October 9, 2012 at 1:10 pm

    Absolutely divine. Awesome clicks dear.

    Reply
  16. jeyashrisuresh

    October 9, 2012 at 12:55 pm

    Nice addition of chocolate to kalakand

    Reply
  17. Anonymous

    October 9, 2012 at 6:27 am

    Hello Nags,

    Im a long time follower of your blog and have sucessfully tried many recipies from here. I want to write to you asking a specific query which is not cooking related.

    Could you please give me your email id?

    My contact details are as follows:
    email id: ajcl1107atgmaildotcom
    blog: chotusworld.wordpress.com

    Reply
  18. komala

    October 9, 2012 at 5:54 am

    Is the choc powder you are referring to is cocoa powder ?

    Reply
    • Nagalakshmi V

      October 9, 2012 at 7:03 am

      yes komala, i meant cocoa powder. have updated the post.

      Reply
  19. Madhura

    October 9, 2012 at 5:36 am

    hmm looks easy peasy and delicious !! got to try !!

    Reply
  20. Premalatha Aravindhan

    October 9, 2012 at 5:16 am

    Wow pls pass it,very tempting:)

    Reply
  21. Anamika | madcookingfusions

    October 9, 2012 at 4:56 am

    this is super tempting and looks real easy! I am going to try this soon thanks for sharing 🙂

    Reply
  22. Hari Chandana

    October 9, 2012 at 4:45 am

    Woww… looks absolutely delicious.. Yummy 😀

    Reply
  23. sheetal

    October 9, 2012 at 4:44 am

    very easy to make recipe with less ingredients used,i'll definitely prepare it for my family.thank u and like to learn more such time saving recipes.thank you!

    Reply
  24. APARNARAJESHKUMAR

    October 9, 2012 at 4:16 am

    look like very easy let me try !

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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