Milk cake, also known as Kalakand, is a rich and creamy Indian dessert made from milk, sugar, and a touch of cardamom. It has a soft, grainy texture and a caramelized flavor, making it a favorite for festive occasions and celebrations. This traditional sweet is slow-cooked to perfection, allowing the milk to thicken and develop its signature taste.
Ingredients
- 3 liters full-fat milk
- 1 cup sugar
- 2 tablespoons water
- 2 teaspoons lemon juice
- ¼ teaspoon cardamom powder
- 2 teaspoons chopped pistachios (for garnish)
Instructions
Step 1: Prepare the Milk
- In a large, thick-bottomed pan, heat the milk over medium flame.
- Stir occasionally to prevent burning and allow the milk to reduce to half.
- In a small cup, mix water and lemon juice.
Step 2: Curdle the Milk
- Lower the heat and pour the diluted lemon juice into the milk.
- Let it simmer for 2 minutes without stirring.
- Stir gently and allow the milk to curdle.
Step 3: Sweeten and Thicken
- Add sugar and stir continuously until it dissolves.
- Keep the flame on low as the milk thickens and turns slightly golden brown.
- Stir occasionally until the mixture starts to separate from the pan.
Step 4: Set the Cake
- Add cardamom powder and mix well.
- Transfer the thickened milk mixture to a greased steel vessel.
- Let it cool for 12 hours or until fully set.
Step 5: Unmold and Serve
- Once cooled, separate the sides with a knife.
- Flip the cake onto a plate and unmold it.
- Cut into pieces and garnish with chopped pistachios.
Tips for Perfect Milk Cake
- Use full-fat milk for a richer texture.
- Slow cooking enhances the caramelized flavor.
- Let it set overnight for the best consistency.
- Garnish with nuts for added crunch and flavor.
Milk cake is a nostalgic treat that brings warmth and indulgence to any occasion. Would you like some ideas for tropical or fusion variations to match your love for bold flavors? 😊