Milk Cake Kalakand Recipe: An indian sweet dessert recipe made from solidified, sweetened milk and served at festivals and religious events An instant version of the same recipe is made with paneer and condensed milk, but traditionally the milk is solidified.
This exotic milk-based sweet is also known as kalakand, and it originated in Rajasthan. Milk cake recipe is commonly prepared for the festivals of Holi, Eid, Diwali, and Navratri, but it can be prepared for any occasion and served as dessert.
I’ve already shared the instant kalakand recipe, which is similar to the milk cake recipe. To achieve the thick cake-like consistency of instant kalakand, I used homemade paneer mixed with condensed milk. It is a shortcut or instant version, but in this recipe I show how milk solids are traditionally prepared by evaporating the moisture from milk. It can be time-consuming and monotonous, but the end result will undoubtedly make you happy.
Additionally, some important tips and suggestions for a perfect soft and moist milk cake kalakand sweet recipe are provided. First and foremost, I used full cream cows milk in this recipe and strongly recommend that you do the same. In general, full cream milk contains more milk solids than skim milk. Second, after the milk has been reduced by one-third, add the lime juice or vinegar. If added too soon, it will turn to paneer with excess water. Finally, pour the milk solids into a steel or aluminium container once they have formed. This would aid in the retention of heat and the creation of the desired texture and colour for milk cake.
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Milk Cake Kalakand Recipe Card:
Milk Cake kalakand Recipe
- 3 litre milk (full cream milk)
- 1 cup sugar
- 2 tbsp water
- 2 tsp lemon juice
- 1/4 tsp cardamom powder / elachi powder
- 2 tsp pistachios (chopped)
Step-by-step instructions for making milk cake:
- First, heat the milk in a large, thick-bottomed saucepan.
- Warm the milk over medium heat, stirring occasionally.
- Boil the milk until it is half full.
- Continue to stir until the milk completely reduces and thickens.
- 2 tbsp water and 2 tsp lemon juice in a cup Mix thoroughly.
- Pour the diluted lemon water into the milk while keeping the flame low.
- Additionally, cook for 2 minutes without stirring.
- Allow the milk to curdle while stirring.
- Now stir in 1 cup of sugar.
- Stir constantly to thoroughly dissolve the sugar.
- As the milk splutters, keep the flame low.
- The milk thickens and turns a light golden brown colour.
- In addition, the milk mixture begins to separate from the pan.
- Now stir in the cardamom powder.
- Pour the milk mixture into a greased steel vessel.
- Level it with the back of a spoon.
- Allow to cool for 12 hours or until completely cool.
- Separate the sides with a knife once it has completely cooled.
- Reverse and remove the cake from the mould.
- Finally, slice the milk cake kalakand and garnish with chopped pistachios.
- To begin, use full-fat, thick milk for a richer flavour.
- Also, keep the milk on a medium heat or it will burn.
- In addition, use evaporated milk to shorten the cooking time.
- Finally, milk cake kalakand can be refrigerated for up to a week.
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