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
