Milk Cake Recipe

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

  1. In a large, thick-bottomed pan, heat the milk over medium flame.
  2. Stir occasionally to prevent burning and allow the milk to reduce to half.
  3. In a small cup, mix water and lemon juice.

Step 2: Curdle the Milk

  1. Lower the heat and pour the diluted lemon juice into the milk.
  2. Let it simmer for 2 minutes without stirring.
  3. Stir gently and allow the milk to curdle.

Step 3: Sweeten and Thicken

  1. Add sugar and stir continuously until it dissolves.
  2. Keep the flame on low as the milk thickens and turns slightly golden brown.
  3. Stir occasionally until the mixture starts to separate from the pan.

Step 4: Set the Cake

  1. Add cardamom powder and mix well.
  2. Transfer the thickened milk mixture to a greased steel vessel.
  3. Let it cool for 12 hours or until fully set.

Step 5: Unmold and Serve

  1. Once cooled, separate the sides with a knife.
  2. Flip the cake onto a plate and unmold it.
  3. 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? 😊

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