Chocolate Kalakand

Hi Bold Bakers! NOTE FROM GEMMA: Welcome Vedika back for another one of her incredible recipes! She’s going to teach you how to make Chocolate Kalakand for the Indian festival of light, Diwali! Already have an account? As summer turns into fall and then winter and the days grow shorter, it is the end-of-year celebrations that bring the little joys. In India, Diwali, the Hindu festival of light, adds brightness to colder days (although in some parts of the country the word ‘cold’ is debatable). Colorful rangoli, glowing diyas and lots of mithai, or Indian confections, fill each household. Kalakand is a sweet, milk-based fudge-like treat that can be eaten around this time of year along with an array of other mithai. Kalakand is usually made by cooking paneer (a white, milk-based cheese made using milk solids) with sugar, and adding a touch of cardamom and some chopped nuts, like pistachios or almonds. I use ricotta cheese and sweetened condensed milk in my version of this Indian classic. It’s not necessarily super authentic, but is quicker and easier than boiling litres of milk to gather the milk solids and then continuing to cook the mixture, and tastes just as good! I love Kalakand as is, and have a fantastic recipe in my cookbook, 52 Weeks, 52 Sweets. This version adds something a little new to the traditional recipe – chocolate! What you get is a unique flavor, almost like a fudge, but with a slightly tangy finish, akin to that of a cheesecake.

You Only Need a Handful of Ingredients to Make Kalakand!

Butter: for a little extra richness Ricotta cheese: this is what gives the kalakand texture Sweetened condensed milk: for the sweetness and texture Cocoa powder: that little something new Salt: to balance the sweetness Cardamom: to add an extra layer of complexity to the kalakand. You can grind fresh cardamom yourself, or use store-bought ground cardamom Crushed pistachios: for a little crunch and color Gold sprinkles: if you’re feeling fancy

Making Kalakand

Making kalakand involves patience. You’ll need to cook the mixture over low heat, stirring every now and then until it has thickened. It takes a while, but put on some nice music and have a good time! It will be worth it. If you prefer to keep the kalakand plain, feel free to omit the cocoa powder. Cardamom, however, is a must.