Kalakand also known as a milk cake is a traditional Indian sweet loved by everyone. Triple chocolate Kalakand is my modern and more decadent take on the classic recipe. India is a diverse nation and its diversity is reflected in variety of foods every state has to offer. Every Indian state is known for its own set of traditional sweets . But Kalakand is one of the few sweets which is relished by one and all. If you are not well versed with Kalakand let me brief you here a bit- What is Kalakand ? Its made with 3 simple and main ingredients – milk, paneer and sugar and infused with cardamom and topped with nuts for extra richness. Traditional way of making kalakand is quiet time consuming – its done by continuously stiring and cooking the ingredients until reduced considerably, then setting it up in a pan for few hours and served chilled.
What am I doing different
I am making microwave version of kalakand saving you from stirring the mixture frequently. Variation in ingredients to accelerate the process Its an instant and easier version – but the taste is still intact Addition of Chocolate makes it all the more irresistible
How does triple chocolate kalakand taste
It has grainy and moist texture Balanced sweetness The top layer is more fudgy and chocolaty. I bet you can’t eat just one.
Kalakand makes me nostalgic. I have grown up eating this yummy sweet. We never need a reason or a occasion to have kalakand . Whenever cravings struck my Dad used to get it for us from the sweet shop. One of the disadvantages of being away from home country is that we badly miss the yummy desi food including desserts. So I keep on trying things at home to satisfy our cravings. I am making instant version of Kalakand for few years now . This is the first time I have added chocolate to it . It was an experiment with a sweet success. I am very happy with the results. Needless to say didn’t last more than 2 days. I am so glad to share this decadent triple chocolate kalakand recipe with you. I shared this instant version with my mom and she totally fell in love with it. It can be made in microwave and on the stove top too. Please refer to the notes for substitutions and alternate method. This time I am using microwave method.
Highlights :
Quick and easy Soft and moist Sinfully yum Rich and chocolaty
Given below is step by step instructions on how to make kalakand in a microwave
Squeeze as much water as you can by placing ricotta in a muslin / cheese cloth – this will expedite the process. Add condensed milk and milk powder to the ricotta cheese.
Mix everything well until smooth and lumpfree.
Microwave in a big microwave safe glass bowl with microwave safe lid ( you can use any microwave safe plate too to cover the bowl. Cover the lid loosely , do not cover it tight.
Pictures below show you how ricotta starts getting reduced after microwaving in intervals .Stir the kalakand mixture in between – like every 3 minutes.
The picture below shows the reduced consistency – microwave till you don’t see any liquid and the kalakand comes together – but not very dry , consistency of thick spreadable paste.
Now divide it into 3 equal parts . To the first part – Add melted milk chocolate and cardamom powder. Second part – Add cocoa powder and melted semi sweet chocolate . To the third part – Add only semi sweet chocolate / dark chocolate and vanilla essence .Mix well until combined.
Lightly grease a pan or a plate – scoop in first layer . Pat it down and level gently .
Layer it with the cocoa batter.
Level and smooth it well.
If you are using a plate to set it , cover with cling wrap and let it set for 15-20 mins in the fridge. Take the kalakand out of the fridge and spread the last layer .
Garnish as desired. Chill for at least 2 hours before serving.
Slice it up . Serve chilled.
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