Mocha Milk Cake or Chocolate kalakand
Author: Ami Bhavsar
Recipe type: Dessert
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: ~10 pieces
- Paneer - 2 cup (~ 300 gms)
- Condensed milk ½ cup to 1 cup (100 -150 gms according to your taste)
- Chocolate ~1/2 cup
- Instant coffee 1 teaspoon (change according to your taste)
- Almond / Chocolate decoration (optional)
- Heat the pan and then add fine crumble paneer and condensed milk to the non-stick pan with a tablespoon of milk powder.
- Add instant coffee to the tablespoon of hot milk and mix it.
- Keep the gas flame medium to low and mix everything well.
- Stir it continuously and add 1 tablespoon of ghee (clarified butter) into it (optional).
- Stir it till it forms a soft dough consistency or it stops sticking.
- Switch off the flame and add chocolate and stir it.
- Transfer it to greased container.
- Garnish with your favorite nuts or chocolate vermicelli.
- Let it set for 2 hrs. and cut it into the shapes you want.
You can use chocolate or cocoa powder according to availability.
Skip coffee if you are making it for kids, pregnant women or lactating women.
Recipe by Cooking Therapist at https://cookingtherapist.com/mocha-milk-cake-easy-chocolate-kalakand/
3.5.3228