Kalakand recipe / Milk cake recipe

 Kalakand also known as Milk cake is a rich dessert specially made during festive season like Diwali, Navaratri, Holi etc. Traditionally, it is prepared by evaporating and solidifying the milk and later the milk is curdled to which later sugar is added and cut into desired shape. You really need patience to prepare this but the end result is yummy.

 This sweet can also be prepared with condensed milk and soft paneer. Here, I am posting this traditionally prepared Kalakand which taste exactly like store bought one which is much fresh and we can adjust the sweetness as per our taste.

Ingredients:

1.5 ltrs. Full fat Milk
1/2 cup Sugar
1/4 tsp lemon juice
1 tsp Ghee
2 tbsp Water

Method:

• In a bowl mix lemon juice and water and keep it aside.
• Next, grease any deep steel utensil with Ghee or butter.
• In a wide nonstick pan add Full Fat Milk on high flame and bring it to a boil.
• Keep stirring continuously or else milk will stick to the bottom and burn, let the milk reduce for 20 minutes.
• Keep scraping the sides of the pan. Milk will become thick and look like paste consistency.
• Now add lemon juice solution to the milk and do not stir for 20 seconds.
• It helps to get tiny curdles.Keep the flame low.
• Keep stirring to prevent from burning and cook for 5-10 mins on low flame and then add sugar and stir well.
• After a short while it becomes a thick mass and will begin to leave the sides of the pan.
• Switch off the flame and transfer the Kalakand to a greased pan and spread to a half inch thickness and sprinkle some chopped nuts and tuck them slightly.
• Let the milk cake set at room temperature for 18-20 hrs or to speeden up the process can refrigerate for 3-5 hrs.

Pictorial:

In a wide nonstick pan add Full Fat Milk on high flame and bring it to a boil. Keep stirring continuously or else milk will stick to the bottom and burn, let the milk reduce for 20 minutes. Keep scraping the sides of the pan. Milk will become thick and look like paste consistency.

Now add lemon juice solution to the milk and do not stir for 20 seconds. It helps to get tiny curdles.Keep the flame low.

Keep stirring to prevent from burning and cook for 5-10 mins on low flame and then add sugar and stir well.

After a short while it becomes a thick mass and will begin to leave the sides of the pan.

Switch off the flame and transfer the Kalakand to a greased pan and spread to a half inch thickness and sprinkle some chopped nuts and tuck them slightly. Let the milk cake set at room temperature for 18-20 hrs or to speeden up the process can refrigerate for 3-5 hrs.

                                                           Cut into your desired shape.

Notes:

1. Use heavy bottom pans.
2. Do not use low fat Milk.