It’s November and the festival of lights is almost here! I grew up eating the classic Indian sweets around this time (and had also been making) but nowadays I am recreating my favorites into treats you can feel GOOD about putting into your body, just like this Chocolate Kalakand that I am sharing with you today. When it comes to Indian sweets, it’s hard to think of a way to make them healthy without compromising flavor, but I promise that’s not the case with this scrumptious chocolatey confection.
If you would rather watch than read, I’ve got a Video (my First) on YouTube channel otherwise, just continue down the page.
Chocolate Kalakand is a variation of classic Indian sweet Kalakand, that is made out of solidified milk called Khoya and sugar. Chocolate kalakand was one of the first Diwali recipes that I ever published (under the title microwave chocolate burfi way back in 2011), and I decided it was time for a facelift. I gave a healthy twist to the recipe and took new pictures (note: I also consumed half a dozen pieces during the tweaking process). It’s a truly decadent “chocolate mithai” at its best and naturally sweetened (that is the winning element for me)!
This is a easy and quick recipe to make and perfect to share with family and friends on any occasion. We recently invited few friends over for dinner and I made this festive recipe. It was so well received by everyone. They cannot tell there were dates in it.
The ingredients you need to make chocolate kalakand are ricotta cheese, soft, plump medjool dates, dark cocoa powder, and almonds. Adding almonds give a better structure and also the classic grainy texture similar to the traditional kalakand. You can also check my other kalakand recipes, here and here. I added vanilla extract to maximize the chocolate flavor but it can be flavored with pretty much anything that takes your fancy. Kewra, Cardamom, Rose all goes well with chocolate and milk-based sweets. Probably the most important ingredient in this recipe is the round rainbow sprinkles that I garnished with (Just kidding). But I certainly like their popping colors and pretty effect over chocolate kalakand. The sprinkles are gluten-free, not sugar free. If you don’t like them feel free to garnish with chopped almonds.
Chocolate Kalakand can be made ahead of time and frozen, in squares in an airtight box. Line the box with wax or parchment paper. Simply bring the box into the fridge the day before serving. Fresh chocolate kalakand can be kept at room temperature for a day and up to 7 days in the fridge, in an airtight box.
If you love chocolate and ricotta, I’m confidant you will love this naturally sweetened chocolate kalakand. Give it a try and let me know. Leave a comment below and don’t forget to snap a picture and tag it on Instagram or Facebook using #simpleglutenfreekitchen.
Ingredients
- 500 g GF Ricotta cheese
- 1 cup whole almonds
- 1/3 -1/2 cup Dutch processed dark cocoa powder
- 9 medjool dates, pitted and chopped
- 3/4 tsp vanilla extract
- Rainbow sprinkles or chopped almonds for garnish
Instructions
- Spray non-stick cooking spray on the bottom of a 9 x 9" cookie tray and set the parchment on top.
- Dry roast the almonds in a skillet or frying pan for about 5 minutes over medium heat or until they’re golden brown.
- Transfer them to a food processor bowl and pulse until they are chopped.
- Add dates and pulse until it becomes a coarse mixture. Remove in a bowl and set it aside.
- Place a nonstick pot or pan on the stovetop. Add ricotta cheese.
- Cook on medium heat, stirring intermittently until some of the moisture evaporates, about 5-7 minutes.
- Add coarse mixture of almonds and dates. Give it a good mix and continue to cook for 1 minute.
- Reduce heat, place a sifter over the pan and add cocoa powder (use 1/3 cup or more). Once you’ve pushed the cocoa powder through the sifter, fold the kalakand mixture till it is mixed and forms a lump.
- Remove from heat, add vanilla extract. Mix well.
- Transfer the mixture to the parchment lined tray, spread the mixture.
- Put a greased plastic wrap on top, press the mixture evenly with hands.
- Remove the plastic, sprinkle rainbow sprinkles or chopped almonds. Press it down gently with an offset spatula.
- Allow to cool and set, preferably in the fridge.
- Cut into squares. Chocolate Kalakand will keep for 7-10 days in the fridge and for up to 3 months in the freezer.
Tina
Not sure what happened to my comment, but here goes again. Chocolate, fudgey and microwaveable-who wouldn’t like that. I can see how these treats can become addictive-yum. Also between our posts, it looks like we were making use of the chocolate sprinkles at the same time. What can I say but, great foodies think alike. Have a great day and thanks for sharing this recipe.
Malti
Nice and easy. I can try this today. I have ricotta at home. Happy Diwali to you.
MyFudo™
This is indeed a fun festival recipe. Thanks for sharing!
Srivalli
Happy Deepavali…chocolate burfi looks good.
Deeksha
Hi Balvinder
Burfi looks perfect n delicious.
Happy Diwali to you n your family.
Purabi Naha
What an easy and quick burfi! My kids are going to love these. Following you!! 🙂
angiesrecipes
I love that it’s naturally sweetened with dates. These chocolate treats look excellent!
John / Kitchen Riffs
These look wonderful! Love Dutch process cocoa powder — such deep flavor. Very nice, uncomplicated recipe — thanks.
Tarnjit Hemer
Neetu the treats look delectable. Yum!! You certainly have a talent
Aarthi | Prepbowls
Perfect festival time sweet post , so tempting and mouth watering!! I love that you have naturally sweetened it using dates, and the chocolate powder is a great twist , and you’re going to make my kids very happy with it!! I’m going to try this on the weekend, it goes right in my list to prepare Diwali sweets. I really appreciate you posting an easy recipe. I will let you know how it turned out.
Pauline
This looks so delicious and dates are a fantastic sweetener I am going to try this when I get a chance. thanks for sharing.
Judee
I am very excited about this recipe that is egg-free and refined sugar-free! It will be perfect for my older son.I have everything but the ricotta cheese which I will get later and try to make it when he comes to dinner tonight. It looks incredible.
laura
I love these easy treats! And I’m always all in for a chocolate treat! I love that there are few ingredients and each one plays a role in the flavor of these lovely treats!
Katerina
I love the ingredients in this beautiful slice, Balvinder! And I love the texture of it too – who could say no to a super chocolatey treat like this. Bookmarked! Thank you for sharing.