Chocolate Kalakand/Burfi Recipe - Easy Diwali Sweet Recipe

Kalakand is a very a very popular sweet made with sweetened milk and Indian cottage cheese. Its easy to make and tastes extremely scrumptious with soft, grainy texture. I gave it a little twist of chocolate flavour specially for my son who is a chocolate lover. Try this easy recipe on this Diwali season and learn how to make chocolate Kalakand Burfi.

Preparation & Cooking Time : 20 mins.

Yield : 12-15 pieces


Fresh Crumbled Paneer/ Chenna - 1 recipe (Check recipe here)
Milkmaid - 300 gms
Milk Powder - 1/2 cup
Coco Powder - 1 tbsp
ghee - 1 tbsp.
Cardomom Powder - 1/2 tsp
Pista/Cashew - 1 tbsp. chopped for garnishing


  1. Heat the ghee in add panner, milkmaid, milk powder and coco powder.
  2. Mix well and cook for 8--10 mins until mixture is well blended and start to leave the pan and make a ball around spatula.
  3. once its done take off from heat and add cardamom powder. mix well.
  4. Spread this mixture in a greased tray in a half inch thick layer.
  5. Let it cool down completely for 2 hours.
  6. Decorate with chopped cashew and pistachios.
  7. Cut in a square or diamond shape.
  8. Chocolate kalakand or Chocolate Burfi is ready to serve.
  9. It is recommended to serve fresh within 2 days.  
  10. Or can be stored in refrigerator for 4-5 days.


For variation instead of chocolate you can make Kesar Pista or Mango Kalakand.

Related Posts:

Anjeer Mawa Burfi
Pumpkin Seeds Burfi
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