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    Home » microwave » triple chocolate kalakand

    triple chocolate kalakand

    By Khushboo 32 Comments August 25, 2015 November 6, 2018

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    Jump to the recipe

    This Triple chocolate kalakand recipe takes an ordinary kalakand recipe to a new level altogether . Three layers of deliciousness that comes together in minutes . The secret of this quick and easy kalakand recipe is using ricotta cheese , condensed milk and a microwave . Adding layers of chocolate just makes it better or I should say the best!ck14

    Kalakand also known as a milk cake is a traditional Indian sweet loved by everyone. Triple chocolate Kalakand is my modern and more decadent take on the classic recipe.

    India is a diverse nation and its diversity is reflected in variety of foods every state has to offer. Every Indian state is known for its own set of traditional sweets . But Kalakand is one of the few sweets which is relished by one and all.

    If you are not well versed with Kalakand let me brief you here a bit-

    What is Kalakand ?

    Its made with 3 simple and main ingredients – milk, paneer and sugar and infused with cardamom and topped with nuts for extra richness. Traditional way of making kalakand is quiet time consuming – its done by continuously stiring and cooking the ingredients until reduced considerably, then setting it up in a pan for few hours and served chilled.

    What am I doing different

    I am making microwave version of kalakand saving you from stirring the mixture frequently.

    Variation in ingredients to accelerate the process

    Its an instant and easier version – but the taste is still intact

    Addition of Chocolate makes it all the more irresistible

    ck

    How does triple chocolate kalakand taste

    It has grainy and moist texture

    Balanced  sweetness

    The top layer is more fudgy and chocolaty. I bet you can’t eat just one.

     

    Kalakand makes me nostalgic. I have grown up eating this yummy sweet. We never need a reason or a  occasion to have kalakand . Whenever cravings struck my Dad used to get it for us from the sweet shop.

     One of the disadvantages of being away from home country is that we badly miss the yummy desi  food including desserts. So I keep on trying things at home to satisfy our cravings.

    I am making instant version of  Kalakand for few years now .  This is the first time I have added chocolate to it . It was an experiment with a sweet success. I am very happy with the results. Needless to say didn’t last more than 2 days. I am so glad to share this decadent triple chocolate kalakand recipe with you.

    I shared this instant version with my mom and she totally fell in love with it.

    It can be made in microwave and on the stove top too.

    Please refer to the notes for substitutions and alternate method.

    This time I am using microwave method.

    Highlights :

    Quick and easy

    Soft and moist

    Sinfully yum

    Rich and chocolaty

    ck4

    Given below is step by step instructions on how to make kalakand in a microwave

    Squeeze as much water as you can by placing ricotta in a muslin / cheese cloth – this will expedite the process. Add condensed milk and milk powder to the ricotta cheese.

    triple chocolate kalakand

    Mix everything well until smooth and lumpfree.

    IMG_1110

    IMG_1111

     

    Microwave in a big microwave safe glass bowl with microwave safe lid ( you can use any microwave safe plate too to cover the bowl. Cover the lid loosely , do not cover it tight.

    IMG_1114

    Pictures below show you how ricotta starts getting reduced after microwaving in intervals .Stir the kalakand mixture in between – like every 3 minutes. 

    IMG_1115

    IMG_1113IMG_1116

    The  picture below shows the reduced consistency – microwave till you don’t see any liquid and the kalakand comes together – but not very dry ,  consistency of thick spreadable paste.

    IMG_1118IMG_1122

    IMG_1121

    Now divide it into 3 equal parts . To the first part – Add melted milk chocolate and cardamom powder.

    Second part – Add cocoa powder and melted semi sweet chocolate . To the third part – Add only semi sweet chocolate / dark chocolate and vanilla essence .Mix well until combined.

    IMG_1131

    Lightly grease a pan or a plate – scoop in first layer . Pat it down and level gently .

    IMG_1132

    Layer it with the cocoa batter.

    IMG_1134

    Level and smooth it well.

    IMG_1136

    If you are using a plate to set it , cover with cling wrap and let it set for 15-20 mins in the fridge.

    IMG_1143 Take the kalakand out of the fridge and spread the last layer .

    IMG_1144

    Garnish as desired. Chill for at least 2 hours before serving.

    IMG_1145

    Slice it up . Serve chilled.

    ck1

     

    Triple Chocolate Kalakand Recipe –

    DID YOU TRY THIS RECIPE ? Don’t forget to give a ★ rating. Just click on the stars in the Recipe below to rate!!!

    Liked this recipe?Do give it a star rating in the comments !
    Print recipe
    4.65 from 14 votes

    triple chocolate kalakand

    Triple chocolate kalakand is easy to make indian fusion dessert with handful of ingredients and less than 30 minutes in the microwave.
    Course Dessert, sweet
    Cuisine Fusion, Indian
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Adjustable Servings -12 pieces
    Author Khushboo

    Ingredients

    • 3 ½ cups full Ricotta Cheese/ fresh grated paneer 750 gms approx
    • ¼ cup milk powder
    • 1 can 14 oz Condensed Milk
    • Pinch of salt optional

    For white layer

    • ¼ cup grated white chocolate
    • 2 pinches Cardamom Powder

    For middle layer

    • ½ teaspoon cocoa powder dissolved in 1 tablespoon milk
    • 2 tablespoon fine sugar / icing sugar
    • 2 tablespoon semi sweet grated chocolate

    For the top fudgy layer

    • ½ cup semi – sweet chocolate
    • 1 teaspoon melted butter
    • Drop of vanilla essence
    • ¼ cup Chopped/ sliced assorted nuts I have used almonds, pistachios and raisins

    Instructions

    • Squeeze out as much water as you can from ricotta by placing it in a cheesecloth. This will expedite the process. If you don't have cheesecloth/muslin skip this step, just microwave longer.
    • Put ricotta into a big microwave safe bowl preferably glass bowl as it will be getting hot during the process.
    • Add condensed milk, milk powder to Ricotta/paneer, pinch of salt and mix well until its lump free and smooth .Yes the texture will be grainy .
    • Microwave on high uncovered for 5 minutes. Take it out carefully with the help of kitchen cloth/ mittens . Give it a nice stir and make sure you scrape the edges too.
    • Now microwave again for 3 minutes , loosely covered .
    • Take it out, give it a stir, loosen the edges too
    • Microwave for another 3 minutes , take it out and stir well
    • Follow this procedure 2-3 times more until there isn't any liquid remaining and the ricotta has come together well like a thick paste.
    • Take it out of the microwave and immediately divide it into 3 parts in three separate bowls.
    • The idea is to work quickly before the kalakand cools down so that the chocolate melts well or you can melt chocolate before adding to the bowls.
    • Add chocolate to all the three bowls respectively at the same time i.e white chocolate for white layer, ½ cup chocolate for the fudgy layer , and 1 tablespoon chocolate for middle cocoa layer.

    Start with the fudgy layer.

    • Add the ½ cup semi sweet chocolate, melted butter and vanilla essence to one bowl . Mix well until chocolate has melted.

    For White layer

    • Add white chocolate and cardamom in one bowl .

    For middle layer

    • Add the cocoa paste, semi sweet chocolate , sugar if needed in the third bowl and mix well until the chocolate is melted.
    • If you think chocolate isn't melting.. just pop the respective bowl in the microwave for 10 seconds.
    • Taste test mixture of all three layers carefully.
    • Now grease the desired pan or a plate
    • Let the mixture cool down a bit say 5 mins if its too hot to handle.
    • Scoop and spread the first layer, press it down gently
    • then top it with cocoa layer
    • cover it with cling wrap - refrigerate it for 5 minutes.
    • Take it out , now top it with the third layer.
    • Garnish with sliced nuts and press them down gently .
    • Cover it with cling wrap or lid .
    • Refrigerate at least 2 hours before serving.

    Notes

    You can replace ricotta with soft paneer – homemade or store bought
    Every microwave is different so the cooking time may vary.
    You can skip the white chocolate part if you don’t have it .
    Skip milk powder if you don’t have it .
    Please handle the bowl with care – as it will get really hot during the process of microwaving -use kitchen cloth or mittens
    If chocolate doesn't melt , re heat the bowl in microwave at 10 seconds interval.
    If you don't have a microwave you can make it in heavy bottom non stick pan on a stove top too over low -medium flame , stirring continuously until the mixture comes together and leaves the sides of the pan.
    Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

    Hope you like this easy recipe on how to make kalakand in a microwave with three delicious layers and give it a try. Let me know if you have any questions below in the comment section. Never miss a recipe . If you like being here do subscribe to my blog.Make sure you have us in your contact list so that the recipe does not land in spam folder. Carveyourcraving(at)gmail(dot)com .

    Are we friends yet . Let’s connect on-Facebook| Instagram | Pintrest | Twitter 

    Happy cooking!!!Do share it with the world!!!Thanks for stopping by!!

    IF SHARING ,PLEASE LINK BACK TO THE POST AS REPRODUCING, DISTRIBUTING OR COPYING PICTURES OR TEXT/ RECIPES THAT BELONG TO CARVE YOUR CRAVING IS A COPYRIGHT VIOLATION. YOU CAN ALWAYS LINK BACK TO THE WEBSITE.

     

     

     

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    Filed Under: All Recipes, Desserts / Sweets, fusion, microwave Tagged With: chocolate, easy, fusion, indian, sweetAugust 25, 2015

    Reader Interactions

    Comments

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    1. Vaishali Gandhi

      February 21, 2022 at 9:39 am

      Hi! For how many days it last?
      Please inform about the storage and shelf life

      Reply
      • Khushboo

        February 21, 2022 at 1:39 pm

        Hello Vaishali, this will stay good in the fridge for a week.

        Reply
    2. Dipti

      February 08, 2018 at 8:23 am

      5 stars
      Made it with homemade fresh chenna. Turned out great. Thanks.

      Reply
      • Khushboo

        February 08, 2018 at 9:30 am

        glad to hear that Dipti

        Reply
    3. Arti

      September 22, 2016 at 12:12 am

      4 stars
      Hi Khushboo! Have been meaning to try this recipe for a while as it looks mouth watering 🙂 So I tried it with paneer and although it tasted awesome I made a few observations which I wanted to ratify with you: a) the mix is quite grainy and although after the first 5 minutes uncovered I repeated the 3 minute covered step 4 times, the mix dried up but doesn’t come together into a pasty form, even after adding the chocolate. Anything one can do to make it bind better? (b) it doesn’t set in the fridge even after 1.5 hours. I guess because it was a loose mix. So I pressed it down quite well and then set it in the freezer for a couple of hours. This helped a lot as then when I took it out I was able to cut it and lift out pieces but they crumble quite easily. Would be nice if they held together better. The taste however was awesome and everybody loved it. Do give your advice on these two points. Thanks so much!

      Reply
      • khushboo kothari

        September 26, 2016 at 11:15 am

        Oh what a bummer Arti , thank you for your thoughts. Did you grate paneer with a fine grater. I have tried this recipe using homemade paneer which blended well giving good results. What kind of paneer did you use?

        Reply
    4. Kashish

      August 20, 2016 at 7:12 pm

      5 stars
      Hi Khushboo , made this for Raksha Bandhan. Everyone appreciated a lot. Tasted much better than stores. Thank you. You made my day.

      Reply
      • khushboo kothari

        August 21, 2016 at 12:59 pm

        Welcome Kashish, happy to know everyone enjoyed it .

        Reply
    5. Sunita

      August 15, 2016 at 4:14 am

      5 stars
      Hi
      Instead of using microwave can we use lpg burner for makeing thick paste
      Thanks

      Reply
      • khushboo kothari

        August 15, 2016 at 8:43 am

        Yes of course Sunita, you can make in a heavy bottom pan or a non -stick pan .

        Reply
    6. Maddy

      October 29, 2015 at 12:33 pm

      Hey Khushboo..

      Loved this receipe .i am going to try. Just wanted to see if you are making any Rasmali with Cottage cheese. If so plz share receipe.

      You are amazing. Thanks

      Reply
      • khushboo kothari

        October 29, 2015 at 1:08 pm

        Thanks Maddy . I do make Ras Malai from scratch , on my wish list to post soon

        Reply
    7. Suman

      September 23, 2015 at 9:48 am

      5 stars
      Fabulous .Cant thank you enough . I am your fan Love all your recipes.

      Reply
      • khushboo kothari

        September 23, 2015 at 9:54 am

        Thats so kind of you. Thanks

        Reply
    8. Anjali

      September 18, 2015 at 2:46 am

      5 stars
      Hey Khusboo! You are an amazing cok.. I just love all your recipe’s. And I really like the way in which ,u explain all ur recipe’s.. I have a small question.. How much is one cup.. I mean I have a cup of 200 ml. Is that ok?

      Reply
      • khushboo kothari

        September 18, 2015 at 2:01 pm

        Thanks Anjali . 1 cup liquid is approx 236 ml and dry is approx 250 ml . I will be doing my future posts with cups and weight measures too.

        Reply
    9. Sona

      August 26, 2015 at 12:02 pm

      It tasted divine .. I was lucky to have tasted this from the creators creation!!

      Reply
      • khushboo kothari

        August 26, 2015 at 2:28 pm

        thanks sona dear .. we need to meet up soon and I have more goodies lined up for you

        Reply
    10. Nupur

      August 26, 2015 at 7:50 am

      Fantafabulous recipe as always. Your photos are so good that I feel intimidated to try as I am always afraid of not being able to meet the end results. Well that said, I will try this one for sure 🙂
      I have one question (Sorry to ask on a wrong post) –
      How do we turn on both the heating elements on while baking breads? My oven turns on lower heating element while baking and upper one when on broil. Thanks a lot for the help!
      Keep rocking as always!

      Reply
      • khushboo kothari

        August 26, 2015 at 10:17 am

        thanks.. and dont be scared . My purpose of simplifying and sharing is that you can produce the same results as mine. please try it.
        do you have a microwave and convection 2 in 1 oven?

        Reply
        • Nupur

          August 26, 2015 at 10:50 am

          Thanks a lot for the quick reply Khushboo. I live in Chicago, and thus the cooking range is pretty much like available most apartments in US. My apartment has cooking range from GE. I generally get my bakes right in this oven, but I do not get the browning that I expect on my breads or tandoori dishes, and thus was wondering if its related to turning both the heating elements on.
          Thank you once again for all your help, and I truly appreciate it 🙂

        • khushboo kothari

          August 26, 2015 at 11:55 am

          i reside in states as well .. for baking anything its always middle rack and baking mode .. dont think much and if you are concerned about browning your rotis , pizza on the top then towards the end of baking switch to broil high and place the tray on top most rack for 1-2 minutes .. keep a watch after 1 minute.. baking temps differs for cakes, breads so I cant generalise the baking temp … high temp leads to browning.. I will be doing a lot of baking posts in coming months

        • Nupur

          August 26, 2015 at 1:10 pm

          Thank You for the detailed explanation 🙂
          .. and I will be looking forward to your caking month.

        • khushboo kothari

          August 26, 2015 at 2:28 pm

          great. glad i could help

    11. Vijaya Mahlawat

      August 26, 2015 at 5:50 am

      Lovely

      Reply
      • khushboo kothari

        August 26, 2015 at 10:14 am

        thank you

        Reply
    12. Divya Jain

      August 25, 2015 at 10:14 pm

      Hii! Looking forward to make this inn raksha banndha…… hopes it cones out well ;!;! Excellent work…

      Reply
      • khushboo kothari

        August 26, 2015 at 10:14 am

        thanks divya .. it will .. its a very forgiving recipe .. add or reduce the sweetness acoocoding to prefrence .. it will still taste good because it has chocolates 🙂 and dont forget to click and send it to me

        Reply
    13. Manasi Shandilya

      August 25, 2015 at 7:08 pm

      Lip smacking recipe Khushboo. Can’t wait to try it. Love all your recipes. Congrats on your blog 🙂

      Reply
      • khushboo kothari

        August 26, 2015 at 10:14 am

        thank you so much manasi ..do try and send me your feedback and pictures

        Reply
    14. Shweta lodha

      August 25, 2015 at 1:18 pm

      Very well explained. Looks delicious.

      Reply
      • khushboo kothari

        August 25, 2015 at 3:55 pm

        thanks shweta

        Reply

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