Milk cake, also known as kalakand, is a traditional Indian sweet made from milk and sugar. It’s prepared by condensing milk until it thickens into a solid, fudge-like consistency. The process involves simmering milk until it reduces, adding sugar, and often flavorings like cardamom or saffron. Once thickened, the mixture is set, garnished with nuts, and cut into squares or diamond shapes. This rich and creamy delicacy is enjoyed as a dessert, offering a delightful blend of milk sweetness with hints of aromatic spices.
Here’s a recipe for a delicious milk cake, also known as kalakand:
Ingredients:
- 1 liter full-fat milk
- 1/4 cup lemon juice or vinegar
- 1/2 cup sugar (adjust to taste)
- 1/4 teaspoon cardamom powder
- A few saffron strands (optional)
- Chopped nuts for garnish (almonds, pistachios)
Instructions:
- Bring the milk to a boil in a heavy-bottomed pan. Once it boils, reduce the heat to low.
- Gradually add lemon juice or vinegar while stirring continuously. The milk will start to curdle. Once the milk solids (paneer) separate from the whey, turn off the heat.
- Line a strainer with a cheesecloth or muslin cloth and pour the curdled milk through it to separate the whey. Rinse the paneer under cold water to remove the sourness from the lemon juice or vinegar.
- Now, take the paneer in the same pan and cook it on low heat. Stir continuously to avoid sticking to the bottom.
- Add sugar and keep stirring. The mixture will start to thicken as the moisture evaporates. Keep cooking until it thickens to a dough-like consistency.
- Add cardamom powder and saffron strands (if using). Mix well.
- Grease a plate or tray with a little ghee or oil. Transfer the thickened mixture to the greased plate and spread it evenly.
- Garnish with chopped nuts and gently press them into the mixture.
- Let it cool for about an hour at room temperature. Then, refrigerate for a few hours to set.
- Once set, cut the milk cake into squares or diamond shapes and serve.
This sweet, milky delicacy is enjoyed as a dessert and is often served during festivals and celebrations. The richness of the milk combined with the subtle flavors of cardamom and saffron makes it a delightful treat.
