Kalakand, or milk cake, is a classic Indian dessert made with milk and sugar. It is an Indian sweet dessert dish made by evaporating milk with sugar and using lemon to harden and give the cake a gritty texture. It is flavored with cardamom powder and optionally served with finely chopped pistachios.
This delicious dish is a favorite of many Indians. It is prepared in any festival, special occasions and religious events across India.
There is a quick variant of the milk cake that may be made using paneer and condensed milk.
This unique treat is rich, tasty, and irresistible. And it’s very simple to create with just a few ingredients. So why purchase when you can simply create it at home? Try this simple easy recipe of milk cake, you will love it. So lets hear the recipe.
- Preparation time : 1 hour
- Cooking time : 1 hour
- Serves :4
- 1½ litre full fat milk
- 12 cup of sugar (you can add few tbsps more, I have used as per my preference)
- 1 tbsp Lemon juice
- 1 tsp Ghee
- Few pistachios finely chopped
- In a heavy bottom vessel add the milk.
- Over high heat, bring the milk to a boil. Once the milk comes to a boil reduce the heat to medium.
- Continue to cook the milk over medium heat, stirring periodically.
- Boil the milk till it reaches ⅓ quantity.
- Add the lemon juice and let aside for a minute without stirring.
- Continue to boil the milk while stirring occasionally.
- The milk will thicken and become a golden brown color.
- Continue to stir often towards the end until it begins to leave the edge of the jar.
- Remove from the fire after adding the cardamom powder and stirring for a minute or two.
- To set the milk cake, grease a vessel/bowl with ghee.
- Pour the mixture into the oiled vessel/bowl. Spread it evenly and firmly press it.
- Refrigerate for at least 1 hour, or until the cake is firm.
- Remove from the mold, decorate with pistachios, cut, and serve.