Why You’ll Love This Recipe
This Milk Cake is indulgent, aromatic, and deeply nostalgic. It’s made with simple ingredients and doesn’t require any fancy equipment. Its grainy texture and caramelized notes make it stand out from other milk-based desserts. Whether you’re new to Indian sweets or a long-time fan, this recipe is a must-try for any sweet tooth.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Full-fat milk
- Lemon juice or white vinegar
- Sugar
- Ghee (clarified butter)
- Cardamom powder
- Chopped pistachios or almonds (for garnish)
Directions
- In a large heavy-bottomed pan, bring the milk to a boil. Reduce the heat and simmer, stirring frequently, until it reduces to about half.
- Add lemon juice or vinegar to curdle the milk slightly, forming small granules while still retaining moisture.
- Continue to cook on low heat, stirring often to prevent sticking, until the mixture becomes thick and starts to leave the sides of the pan.
- Add sugar and ghee, and mix well. Cook until the mixture becomes dense and forms a soft dough-like consistency.
- Stir in cardamom powder and cook for a few more minutes.
- Transfer the mixture to a greased tray or pan and spread evenly. Press down gently to level the surface.
- Let it cool to room temperature, then refrigerate for a few hours to firm up.
- Cut into squares or diamonds and garnish with chopped nuts.
Servings and timing
This recipe makes approximately 12 pieces.
Prep time: 10 minutes
Cook time: 60–75 minutes
Cooling time: 2 hours
Total time: About 3 hours
Variations
- Rose Milk Cake: Add a splash of rose water for floral notes.
- Saffron Milk Cake: Infuse the milk with a few saffron strands for color and fragrance.
- Chocolate Twist: Add cocoa powder during the final cooking stage for a unique flavor.
- Paneer Shortcut: Use crumbled paneer and condensed milk for a quicker version.
- No Ghee: Skip ghee for a slightly lighter version, though the texture will change.
- Nut-Free: Simply omit the nuts if needed for allergy concerns.
Storage/Reheating
Store Milk Cake in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature. This dessert is not typically reheated. Freezing is not recommended, as it can alter the texture and moisture content.
FAQs
What is the texture of Milk Cake supposed to be like?
Milk Cake has a grainy, moist, and dense texture with a slightly caramelized flavor.
Why is it called “Milk Cake”?
It’s named for its dense, cake-like texture that’s created by slowly reducing and caramelizing milk.
Can I make it with condensed milk?
Yes, using condensed milk with paneer can significantly reduce the cooking time.
How do I know when it’s ready?
The mixture will thicken, start leaving the sides of the pan, and hold shape when pressed.
Can I use low-fat milk?
Full-fat milk is recommended for the best texture and richness, but low-fat milk can be used with less satisfying results.
How do I prevent the milk from sticking to the pan?
Use a heavy-bottomed pan and stir frequently, especially as the milk thickens.
What type of sugar works best?
Granulated white sugar is most common, but you can use brown sugar for a deeper flavor.
Is Milk Cake gluten-free?
Yes, this dessert is naturally gluten-free.
Can I use store-bought paneer?
You can crumble paneer and cook it with condensed milk and sugar for a shortcut version, but the traditional method uses fresh milk reduction.
Why does my Milk Cake not set properly?
It may need more cooking time to reach the right consistency. Make sure the mixture thickens enough to hold its shape when cooled.
Conclusion
Milk Cake is a rich and rewarding dessert that celebrates the magic of simple ingredients slowly transformed into something special. Whether you’re serving it during a festival, offering it as a gift, or enjoying it as an everyday indulgence, this traditional sweet offers deep comfort and classic flavor in every bite.
Print
Milk Cake
- Total Time: 3 hours (including cooling)
- Yield: 12 pieces
- Diet: Vegetarian
Description
Milk Cake, also known as Kalakand, is a traditional Indian dessert made by reducing milk until thick, curdling it slightly, and sweetening it with sugar. Flavored with cardamom and garnished with nuts, it has a dense, grainy texture and is popular during festivals.
Ingredients
- 2 liters full-fat milk
- 2–3 tsp lemon juice or white vinegar
- 3/4 cup sugar
- 2 tbsp ghee (clarified butter)
- 1/2 tsp cardamom powder
- 2 tbsp chopped pistachios or almonds (for garnish)
Instructions
- In a large heavy-bottomed pan, bring milk to a boil over medium heat. Reduce heat and simmer, stirring frequently, until reduced to about half.
- Add lemon juice or vinegar gradually to lightly curdle the milk. You should see small granules forming while still retaining moisture.
- Continue cooking on low heat, stirring often, until the mixture thickens and starts to leave the sides of the pan.
- Add sugar and ghee. Mix well and cook until the mixture becomes dense and forms a soft dough-like consistency.
- Stir in cardamom powder and cook for another 2–3 minutes.
- Transfer the mixture to a greased tray or pan. Spread and press gently to level.
- Let it cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Cut into squares or diamonds and garnish with chopped pistachios or almonds before serving.
Notes
- Use full-fat milk for best texture and richness.
- Stir continuously in the final stages to avoid burning.
- Do not over-curdle; aim for soft, small granules, not paneer.
- Refrigeration helps set the dessert properly for clean cuts.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 160
- Sugar: 16g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg
