Chocolate Kalakand
Duration: 40 minutes
Serves: 15
It is very hard to imagine Indian festivals without an overdose of sweets. So when Diwali is knocking on the door, how can I not indulge in some delectable desi sweets?
Diwali – a festival of lights, the victory of good over evil. The word Diwali originated from the Sanskrit word “Deepavali” meaning ‘row of lights’. There are fascinating myths and legends associated with this day – while the Hindus in northern India celebrate the return of Rama and Sita to Ayodhya, Bengal worships the goddess Kali, the destroyer of evil forces and Nepal marks Lord Krishna’s victory over the wicked king Narakaasura.
And how can there be a celebration without some sweet dishes? So, in the spirit of festive fervour and to add to the bright colours and glittering lights, I decided to whip up a decadent take on the classic this Diwali.
May the festival usher in good times, bright smiles and lots of sparkles in your lives. Happy Diwali!
Ingredients
- 300g paneer
- 400g sweetened condensed milk
- 7-8 green cardamoms crushed to a fine powder
- 10-11 pistachios crushed
- 10-11 almonds crushed
- 1/4 cup good quality melted chocolate
- 1 tbsp ghee
Method
- Grate the paneer and set it aside.
- In a thick bottomed pan, add the condensed milk and the grated paneer. Mix well.
- Cook the mixture on low flame for 15 mins or so and stir often to ensure it does not stick to the bottom of the pan.
- Once the mixture thickens, remove the pan from the flame. The mixture should look dry and still have some moisture.
- Add cardamom powder and stir well.
- Grease a plate with ghee and pour the mixture. Spread it evenly.
- Let it cool down a bit at room temperature, before setting it in the fridge for couple of hours.
- After it sets, slide the kalakand and pour the melted chocolate over the sweets.
- Sprinkle the crushed pistachios and almonds.
- Let it set in the fridge for 15-20 minutes before enjoying the tasty sweet.