Brownies & Bars Chocolate Kalakand 5 from 2 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Vedika's chocolate kalakand recipe is a milk-based chocolatey no-bake confection, perfect for Diwali! By Vedika Luthra | October 14, 2022 | 6 This post may contain affiliate links. Please see my full disclosure for details. 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! 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. Check Out More Indian-Inspired Recipes! Diwali Kaju Pista (Cashew Pistachio) Rolls Traditional Indian Roti Indian Shrikhand Kulfi Indian Ice Cream Samosas From Scratch Try These Recipes! Traditional Irish Oat FlapjacksMaple Pecan BlondiesMarbled Pumpkin Pie BrowniesSimple Magic Bars (Hello Dolly Bars) Chocolate Kalakand 5 from 2 votes Print Recipe Add to Favorites Loading… Vedika's chocolate kalakand recipe is a milk-based chocolatey no-bake confection, perfect for Diwali! Author: Vedika Luthra Servings: 25 squares Dessert Egg-Free Gluten Free Chocolate Nuts No bake Diwali Stovetop Prep Time 20 minsCook Time 35 minsChill for 1 hr Vedika's chocolate kalakand recipe is a milk-based chocolatey no-bake confection, perfect for Diwali! Author: Vedika Luthra Servings: 25 squares Ingredients 1 tablespoon (½ oz/14 g) unsalted butter1 cup (8.8 oz/250 g) ricotta cheese (not strained)¾ cup (8 oz/229 g) sweetened condensed milk1 ½ tablespoons cocoa powder , unsweetened¼ teaspoon salt¼ teaspoon ground cardamom3 tablespoons crushed pistachios for garnishGold sprinkles, optional Instructions Place parchment paper over a plate that is 8-inches (20 cm) in diameter, or grease the plate with unsalted butter.Next, add the butter to a medium-sized, heavy-duty pot over medium heat.Add in the ricotta cheese, sweetened condensed milk, stirring with a wooden spoon or rubber spatula until the mixture comes to a boil.At this stage, reduce the heat to a low flame and let the mixture cook, stirring occasionally for 10 minutes.Add in the cocoa powder, salt and cardamom, and continue cooking the mixture until it has reduced in volume and has thickened significantly. The texture should resemble that of ricotta cheese (before you mixed it with everything), and should start to leave the sides of the pan. This will take about 20-25 minutes, but it can take longer depending on your heat.Remove the mixture from heat, and press into a square shape using the rubber spatula, until it is around 6-inches (15 cm) in diameter (the mixture will be hot so do this carefully). Sprinkle and press down the pistachios on the top, then refrigerate the kalakand until it has solidified, for around 1 hour.Cut into small squares (I do 5x5, so 25 squares) and serve. This keeps well for a week if stored in an airtight container in the fridge.