Chocolate Vanilla Kalakand

Step by step procedure with clear pictures to explain the procedure to prepare delicious Chocolate Vanilla Kalakand. Basically kalakand is a sweet made with paneer and sweetened condensed milk. Here in my recipe, improvised the basic recipe with the flavour of coco powder and vanilla essence. This milk based dessert has a little bit chewy, soft, and granule texture. And I must mention this, the chewy texture of the sweet goes well with the chocolate and it doubles the taste of the basic kalakand. My recipe is double layered with flavourful vanilla milkcake as the first layer and irresistible chocolate milkcake as second layer and topped with dried nuts. The recipe is very straightforward with minimal ingredients and the procedure is also quite simple.

                        I have partitioned the procedure into three sections. First section explains on how to make our own paneer, second section explains about how to prepare vanilla milkcake and third section says how to prepare chocolate milkcake. Now scroll further see the procedure for Chocolate Vanilla Kalakand in detail.

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Preparation time: 30 min
Cooking time: 40 min
Serves: 20 pieces
Category: Dessert/Sweet
Recipe by Vidhya

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Ingredients

Milk - 2 litres

Lemon juice - 5-6 tablespoons, I used 2 medium sized lemon

Sweetened condensed milk - 400 grams

Butter - 2 table spoon

Coco powder - 2 1/2 tablespoon

Vanilla essence - 1 1/2 table spoon
Cashew and Almond - broken into peaces, a handful

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Method

Paneer:

Firstly, we will see how to prepare paneer.

• Boil 2 litres of milk, add 5 tablespoon of lemon juice to the boiling milk.
  
• Reduce the heat and boil until the milk curdles.
  
• when it is curdling, remove the milk pot from the hot plate and allow it to cool. If the milk is not curdling add more lemon juice. Remove the milk pot from heat only when it curdles. This entire process might take 20-30 min.
• Place a thin kerchief over a vessel and transfer the curdled content to separate the solidified paneer. Now run it in cold water, which stops paneer from further cooking and allows it to remain soft and also removes the tint of lemon from paneer
• Now squeeze and get rid of the remaining water content.
• Paneer is now ready.
  

Vanilla MilkCake:

• Take a thick bottomed kadai, add half of the paneer extracted, 200 grams of sweetened condensed milk and a tablespoon of butter. Mix well.
  
  
• Now start heating in medium heat/flame, when it starts boiling add a table spoon of vanilla essence. Give a stir.
  
• Now reduce the heat to low and cook for another 15 - 17 min. It should be thickened with some moisture. Careful, as it should not become hard.
  
• Remove it from heat and transfer it to the greased plate. I used butter for greasing.
  

Chocolate MilkCake:

• In a bowl, take the remaining paneer, add 2 1/2 tablespoon of coco powder, 200 grams of sweetened condensed milk and a tablespoon of butter. Mix well with no lumps. I used the same kadai which I used to prepare vanilla portion.
  
  
• Now transfer it to the kadai, place the kadai in the hot plate. Heat should be medium.
  
• When it is boiling add 1/2 spoon vanilla essence. Mix it well.
  
• Stir and cook for another 15 - 17 min. Again the same procedure as vanilla portion. The content should be thickened with some moisture. Again careful, as it should not become hard.
  
• When it is in the perfect consistency, transfer it to the plate and spread it over the vanilla milkcake. Sprinkle the broken nuts and press it gently. Keep it in the fridge for 2-3 hours and Cut them into peaces.
  
  

Note:

• I haven't added sugar, as the sweetness from sweetened condensed milk was enough for us. You can taste it and add sugar if you want.
• If you are unable to spread it with spoon, use your hands and spread it evenly. 
• I like the milkcake chewy. If you want to harden it a little bit to get burfy like texture, stir and cook for some more time.
• You can use any dry fruits/nuts of you choice.