Kalakand - Milk Cake

Kalakand (Ajmeri Kalakand or Milk cake) step by step instructions:

Kalakand which is also known as Milk cake is a very delicious sweet. It is a perfect sweet for any festive occasion.

When I was small I was particularly fantasized by the color shades of this sweet. Dark brown, then some shades of brown and cream color. The soft texture of it has always impressed me. I used to think that it would be very difficult to prepare this sweet. But when I made this sweet for the first time I proved myself wrong.
Well, there are many ways to prepare kalakand and I will be showing you the method which will 100% make the yummiest kalakand you have ever tasted.

The basic process involves in curdling the milk. And here I would like to tell you one thing. We generally use lemon juice, vinegar, or curd to curdle the milk. And I too have used lemon juice to curdle the milk. But my jiyaji, when he saw the video, recommended me to use “Alum” instead of lemon juice. He told me this is what the professionals use to make the milk cake. I am certainly going to try this method out.

Coming back to the procedure, once the milk is curdled, let it simmer and cook until it becomes thick and then add sugar and spices. Add some ghee and let it cook until it changes color. Yipeee, yummiest ever kalakand is ready!

Do try this recipe and share your feedback!

Let us start cooking!!!

Check out the video:

Ingredients:
Milk: 1 liter
Lemon juice: 1 tsp
Water: 2-3 tbsp
Sugar: ¼ cup
Ghee (clarified butter): 1 tsp
Pistachio: 1 tbsp (chopped)
Cardamom powder: ½ tsp

Method:
1. In a heavy bottomed pan heat milk. Let it boil once and then lower the flame.

2. Let the milk boil until it is reduced to one-third.

3. Mix together lemon juice and water and add this mixture to the boiling milk. Do not stir for a few seconds.

4. Now stir the milk and let it thicken. Stir the milk occasionally so that it doesn’t sticks to the bottom. Keep the flame on low always.
5. Add sugar and stir.

6. After 12-15 minutes the milk would have completely reduced.

7. The color will start changing.
8. Add ghee at this point, mix well, and let cook for 1-2 minutes. The sweet will have different shades of brown.

9. Add chopped pistachio and cardamom powder. Mix well.

10. Switch off the flame.
11. Take a greased pan and pour the content into it.

12. Make the sweet uniform by pressing it with the help of a spoon.

13. Let it cool completely. Then cut into desired shapes and serve.

14. Delicious “Kalakand – Milk Cake” is ready!

Tips:
1. Always take full cream milk; the results are much better as compared to low fat or fat free milk.
2. To get dark brown color let the mixture cook for just 1-2 minutes more. It will give a beautiful shade.
3. The quantity of sugar can be increased as per one’s taste.
4. The shelf life of this sweet is about 5-6 days when refrigerated and 1-2 days at room temperature.

See you soon with a new recipe till then Happy Cooking!!!