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!
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.
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.
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.
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.
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.
5. Pat the chocolate mixture firmly and evenly on the previous layer.
6. Add chopped nuts (I used pistachios) and gently press so that it gets embedded into the kalakand.
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.
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.
What is quantiy of mava?
it’s mentioned in the recipe list, 1 cup of grated mawa
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
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
Yum! Bookmarked this! 🙂
Can we use HERSHEY'S Unsweetened Cocoa. In that case, do I have to use extra sugar? If so, how much?
yes of course. you can use any type of cocoa powder. the amount of sugar is the same.
Did you buy khoya or made at home? Let me know the brand or process you followed. Thanks!
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!
Loving the look of your kalakand. Gonna try it this Diwali. 🙂
Nags, love the recipe, will try it during this festive season
Here's a recipe for a Diwali sweet, Mango Burfi 🙂
http://dipsdiner.com/dd/?p=402
easy and quick recipes are always welcome 🙂 Love the chocolate addition !
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… 🙂
yes i did! i love that too and i am quickly running out 🙁
Is there any substitute or shortcut method for making khoya?
Not that I know of. But you can make kalakand and burfi using milk powder or ricotta cheese. The recipe will change entirely though.
Absolutely divine. Awesome clicks dear.
Nice addition of chocolate to kalakand
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
Is the choc powder you are referring to is cocoa powder ?
yes komala, i meant cocoa powder. have updated the post.
hmm looks easy peasy and delicious !! got to try !!
Wow pls pass it,very tempting:)
this is super tempting and looks real easy! I am going to try this soon thanks for sharing 🙂
Woww… looks absolutely delicious.. Yummy 😀
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!
look like very easy let me try !