Bournville Almond Kalakand Sweet: A Decadent Treat for Festive Celebrations

Ram Navami is one of the best festivals in India to celebrate the birth of Lord Ram. This day involves of bhajans and grand feasts and prepare traditional sweets and offerings. Temples and homes are filled with the aroma of pure desi ghee, cardamom and saffron as people prepare prasad for the occasion. Among the many festive sweets, kalakand holds a special place—its creamy goodness is an all-time favorite.

Bournville Almond Kalakand combines the deep bitter notes of dark chocolate with the nutty flavor of almonds and takes this traditional sweet to a whole new level of festivity. The soft, melt-in-your-mouth kalakand made with fresh paneer and condensed milk pairs perfectly with the crunch of roasted almonds and the intensity of Bournville chocolate. The result is a perfect balance of tradition and indulgence—perfect for Ram Navami!

Whether you serve it as prasad or a festive dessert, this kalakand will impress both elders and kids. So, get your ingredients ready and surprise your Ram Navami feast with a chocolatey, nutty treat!

A Simple Recipe To Make Bournville Almond Kalakand Sweet

Ingredients

• 1 litre full-fat milk
• 2 tbsp lemon juice (for paneer)
• 200 ml condensed milk
• 100 g Bournville dark chocolate (grated or chopped)
• 2 tbsp cocoa powder
• ¼ cup sugar (adjust as needed)
• ½ tsp cardamom powder
• 2 tbsp ghee
• ¼ cup almonds (roasted and chopped)
• 2 tbsp milk powder (optional, for richness)
• Silver vark (for garnish, optional)

Method

1. Boil 1 litre of full-fat milk in a pan. Once it starts bubbling, lower the flame. Add 2 tbsp lemon juice, stirring until the milk curdles.
2. Strain using a muslin cloth, rinse with cold water, and squeeze out excess liquid. Let it rest for 10 minutes.
3. Crumble the paneer and transfer it to a non-stick pan. Add 200 ml condensed milk and cook on low flame, stirring continuously.
4. Add 2 tbsp ghee, ¼ cup sugar and 2 tbsp milk powder for extra richness. Keep stirring until the mixture thickens and starts leaving the sides of the pan.
5. Lower the flame and add 100 g Bournville chocolate and 2 tbsp cocoa powder. Mix well until the chocolate melts completely.
6. Sprinkle ½ tsp cardamom powder and ¼ cup roasted almonds. Stir well. Grease a tray with ghee and pour the mixture evenly.
7. Press it down gently and garnish with silver vark and more chopped almonds. Let it set at room temperature or refrigerate for 1-2 hours. Cut into squares and serve as a Ram Navami special!

6 Pro Tips To Perfect Bournville Almond Kalakand

Use Full Fat Milk for the Best Kalakand Base

Base of any kalakand is milk and paneer, so quality of milk plays a huge role in how soft and rich your kalakand turns out. Always use full fat or buffalo milk as it has more fat content, so thicker consistency. If you use toned or skimmed milk, the result will be dry and kalakand won’t have the same richness.

Get Fresh and Moist Paneer

Paneer is the heart of a good kalakand and making it fresh at home is always the best option. Boil milk and add lemon juice or vinegar to curdle it, then strain and rinse it with cold water to remove the sourness. Let it rest for 15-20 minutes before gently crumbling it.

Cook on Low Flame for Perfect Consistency

Secret to a rich and well-cooked kalakand is slow cooking. Always cook on low flame, stir continuously so the milk solids and condensed milk cooks evenly. High flame can burn the milk or dry out the kalakand too fast, affecting the final softness.

Choose Bournville Chocolate for a Deep Flavor

Bournville dark chocolate gives a slightly bitter contrast that balances the sweetness of the condensed milk. Unlike regular milk chocolate, Bournville melts beautifully in the mixture, giving a deep cocoa flavor. To ensure even melting, chop the chocolate into small pieces or grate it before adding it to the warm mixture. Stir until it dissolves fully, infusing the kalakand with an irresistible chocolate flavor.

Roasting the Almonds Enhances the Nutty Taste

Instead of adding raw almonds, take an extra step and roast them in ghee for a few minutes before using them in your kalakand. This will enhance their natural nutty flavor and give them a slight crunch; every bite will be more enjoyable.

A Pinch of Cardamom for the Indian Touch

Chocolate and cardamom may not be an obvious combination, but a small pinch of cardamom powder in your kalakand does magic. It adds a warm, aromatic depth that complements the Bournville chocolate without overpowering it.