Chocolate Kalakand Sweet/dessert/Easy Milk dessert /Paneer kalakand recipe/Tastes delicious.
Into a saucepan heat up full-fat milk. Cook the milk in slow flame by occasionally stirring it until reduces a little bit. It took around 20 minutes to reduce the milk. Then add finely grated paneer into it and mix. Keeping the flame at low keep mixing, stirring, and cooking this for a few minutes. You will see the paneer slightly gets softened. At this point add sugar and finely grated 90 % dark chocolate cocoa bar and mix. Mix and cook in low flame until the mixture starts to thicken. Once you see thick bubbles start to appear make sure to continuously stir and cook to avoid burning at the bottom of the pan. At the end add milk powder and cook until done. Once you reach the consistency when this mixture could be shaped, turn off the flame and immediately transfer it into a greased mold. Allow it to cool completely and refrigerate for an hour to set. Take it out and cut it into desired pieces and enjoy this chewy and gooey dessert/sweet
Ingredients
- 3 cups Milk full fat
- 3 cups Paneer grated
- 1/2 cup Dark chocolate cocoa bar (90 % cocoa) grated (unsweetened)
- 1/3 cup Milk powder (unsweetened)
- 1 cup Sugar
- A pinch of Salt
Video
Notes
Notes: Points to remember
- The continuous cooking and stirring method works best for this recipe
- Cooking in low flame is important for this recipe to avoid burning
- Adding the grated chocolate towards the end is better. Add sugar and chocolate in the midway of the cooking works best as these melt quickly and we do not need to cook the chocolate for too long.
- For best texture and taste prefer using full-fat cream milk
- You may skip using milk powder if you don't want to shape them perfectly. Skipping milk powder does not alter the taste and flavor at all :)