Chocolate Kalakand Recipe | Easy Chocolate Barfi
Make soft, creamy chocolate kalakand at home with paneer, milk powder and cocoa. This easy chocolate barfi needs no chashni or complicated process and sets in just 30 minutes.
Ingredients
- 150 g homemade low-fat paneer grated
- 100 g milk powder
- ½ cup milk
- ⅓ cup khand
- 1½ tsp cocoa powder
- ½ tsp vanilla essence
- Chopped almonds and pistachios for garnish
Instructions
Step 1: Grate the paneer
- Grate 150 g of fresh paneer using a fine or medium grater. This helps create a more uniform mixture. If using chena, crumble it finely before measuring.
Step 2: Mix the ingredients
- Add 100 g milk powder, the grated paneer and ½ cup milk to a non-stick pan. Mix thoroughly until the ingredients are evenly combined and no large dry pockets remain.
Step 3: Cook until thick
- Place the pan over medium-high heat and cook while stirring continuously. Scrape the bottom and sides of the pan to prevent sticking or scorching.
- After approximately three minutes, the mixture should start thickening. The actual time may vary with the pan, heat and moisture in the paneer.
Step 4: Add the chocolate flavour
- Add ⅓ cup khand, 1½ teaspoons cocoa powder and ½ teaspoon vanilla essence. Mix well and continue cooking until the mixture becomes thick and begins to come together.
- The mixture should hold together like a soft dough but remain slightly moist. Avoid cooking it until completely dry, because the kalakand will firm up further as it cools.
Step 5: Transfer to a tray
- Lightly grease a small tray or mould. Transfer the hot mixture to the tray and spread it evenly. Press gently to help the mixture hold its shape, without compacting it too firmly. Sprinkle some chopped almonds and pistachios and press lightly with the chocolate barfi mixture so that they can stick well.
Step 6: Allow it to set
- Leave the tray to cool and set for approximately 30 minutes. If the mixture is still too soft to cut cleanly, refrigerate it until firm enough to slice.
Step 7: Cut and serve
- Remove the set kalakand burfi from the tray and cut it into squares, diamonds or rectangles. Garnish with additional nuts if desired.
- Your homemade chocolate kalakand barfi is ready to serve!
Video
Notes
- Use fresh paneer with a soft texture.
- Grate the paneer before mixing for an even consistency.
- Stir continuously while cooking to prevent the milk solids from catching at the bottom.
- Use a heavy-bottomed non-stick pan for better heat distribution.
- Do not overcook. The mixture should remain slightly moist when removed from the heat.
- Allow the kalakand to cool before cutting. Chilling briefly can help achieve cleaner edges.
- Measure the cocoa powder carefully so that it does not overpower the dairy flavour.