Cook At Home: A Quick & Easy Choco Kalakand

A western twist on the popular khoa-based mithai, this choco kalakand will make your family want to fight for the last piece.

Kalakand is a khoa-based mithai, extremely popular within the Indian subcontinent,  and in the neighbouring countries of Bangladesh and Pakistan. Khoa is generally found in every Indian halwa and it is known for its rich and creamy texture.  This moist delicacy is often flavoured with cardamom and garnished with chopped nuts. Traditionally, this dish is made by reducing milk for hours to create this gooey-grainy texture that melts in your month. 

Let’s be honest, everybody loves chocolate and adding chocolate to one of the most beloved desserts will just blow your mind. By adding chocolate to your fresh kalakand, one essentially elevates the traditional flavours and surprises your taste buds with the creaminess of chocolate.  All you need are basic ingredients that are already present in your pantry – milk, rice and chocolate syrup. You don’t have to put in a lot of effort, just the motivation to satisfy your craving and you’re ready to go!

Choco Kalakand

Ingredients:

650 ml milk
40 g soaked rice, crushed
250 ml chocolate flavoured syrup
1 tsp cardamom powder
2 tsp sliced pistachios (blanched and skinned)
100 g kalakand, crumbled

Method:

1. Heat the milk on a low flame in a heavy-bottomed broad pan, and heat until it reduces to half; keep stirring at intervals so that the lumps are not formed.
2. As the milk reduces, pour in the rice paste and stir continuously. Do not let the paste stick to the bottom of the pan.
3. As the mixture starts to thicken, pour in the chocolate flavoured syrup and mix well.
4. Once the mixture has thickened and reached a coating consistency, add the cardamom powder and mix thoroughly. Cook for two to three minutes more.
5. Turn off the flame, and let the mixture cool for a while.
6. Pour into individual serving bowls, and garnish with pistachio slices and crumbled kalakand.