Soft, rich, and melt-in-the-mouth, this traditional milk cake—also known as Kalakand—is a classic Indian dessert made from just a few ingredients. It’s a celebration sweet, perfect for festivals, special occasions, or simply when you’re craving something indulgent and homemade. This slow-cooked delight is grainy, sweet, and infused with the aroma of cardamom, delivering pure comfort in every bite.
Ingredients:
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1 liter full-fat milk
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1 tablespoon lemon juice (or vinegar)
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2 tablespoons ghee (clarified butter)
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½ cup sugar (adjust to taste)
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¼ teaspoon cardamom powder
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1 tablespoon chopped pistachios or almonds (optional)
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Instructions:
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Cuddle the Milk:
In a heavy-bottomed pan, bring milk to a boil. Lower the flame and add lemon juice slowly while stirring, just until the milk curdles (forms chenna). Do not over-curdle. Strain using a muslin cloth to remove whey. -
Cook the Mixture:
Transfer the chenna (curds) back into the pan. Add sugar and cook over low flame, stirring continuously. Add ghee after a few minutes and continue stirring. -
Reduce and Thicken:
Cook the mixture until it thickens and starts to leave the sides of the pan. It will take about 10–15 minutes. Add cardamom powder at this stage. -
Set the Cake:
Grease a small tray or dish with ghee and pour in the hot mixture. Flatten it with a spatula. Garnish with chopped pistachios or almonds if using. -
Cool and Slice:
Let it set at room temperature for a few hours (or refrigerate to speed up). Once firm, cut into squares or diamonds. -
Tips:
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Use only full-fat milk for the creamiest texture.
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Do not overcook; the milk cake should be moist, not dry.
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You can add a few drops of rose water or kewra for an aromatic twist.
- Would you like a quicker microwave version or a baked milk cake twist too?
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