Triple Layer Chocolate Kalakand

This Rakhi we had a special sweet to celebrate. Home-made Chocolate Kalakand. It's an easy fool proof recipe resulting in luscious grainy kalakand. If you like smooth kalakand, sieve it through a wire sieve before adding the condensed milk. You can store it in the refrigerator for upto 1 week in a air tight container.

Ingredients:

1 teaspoon ghee

3 litres full fat milk

1/3 cup lemon juice

400 grams sweetened condensed milk

1/2 teaspoon cardamom powder
Slivered pistachios for garnish

For the chocolate layer

1 tablespoon cocoa powder 

1 tablespoon milk

4 tablespoons milk chocolate chips

For the chocolate ganache 

50 ml cream 

50 grams milk chocolate (semi-sweet chocolate)

In a saucepan, take the 3 litres of milk and bring to a boil. Once it boils, take it off the heat. Then add the lemon juice and stir. The paneer / ricotta will separate from the liquid. Strain using a cheesecloth or steel sieve. Drain as much liquid as you can. 

In a heavy bottomed wok, take the ghee and add the paneer. Next add the condensed milk and stir to mix. Breakdown any lumps in the paneer with a spatula. Continue to cook on low heat till all the moisture has evaporated. It takes about 15-20 minutes. Divide the mixture into 3 parts.

Take a 9x9 square / rectangle pan and grease with ghee. Divide the mixture into 3 parts. Take out 1/3rd portion for plain kalakand layer. In this layer, add the cardamom and mix well. Spread out this in the greased tray into an 8/10 mm thick layer. I wanted tall pieces so I spread it to only 2/3rds of the pan.

In the remaining mixture add the cocoa powder, milk and chocolate chips. On very low heat, continuously stir the mixture till all the chocolate has melted and the milk is cooked out. Spread this on the plain kalakand layer. Press down well to compact it. Refrigerate it for 30 minutes. 

In another saucepan, heat the cream. When it is hot, not boiling, add the chocolate and stir to melt the chocolate. When the chocolate has melted and it becomes a smooth ganache, bring it to room temperature. Now pour this over the cold kalakand in 2-3 mm layer. Try to get an even layer and be careful not to pour it over the side. Let it set in the refrigerator for 30 minutes.

Cut with a sharp knife into 1 inch rows and columns. Garnish with pistachios.

 Serve at room temperature. Enjoy!