Making Milk Cake (Kalakand), an Authentic Indian Dessert

Updated on May 7, 2018
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Milk Cake or Kalakand

Yes, it takes quite a long time, say one hour, to make this recipe. Believe me, it is very easy to make this dish, as there are not many steps involved in this.

5 stars for Milk Cake or Kalakand

Cook Time

Cook time: 1 hour
Ready in: 1 hour
Yields: 12 large rectangle pieces of kalakand or milk cake

Ingredients for Making Kalakand

  • 1 liter milk, thick variety
  • 120 g or 3/4 cup sugar
  • 1/2 tsp ghee, for greasing the tray
  • 1 tsp lemon juice, mix it with 2 table spoons of water
  • 1/2 tsp rose essence, optional, gives nice aroma

Step-By-Step Instructions and Images for Making Kalakand or Milk Cake:

  1. Grease a deep tray or steel bowl with ghee. This is for pouring the hot milk cake. Keep aside.
  2. Mix a teaspoon of lemon juice with 2 table spoons of water in a bowl. Keep aside.
  3. Start heating milk in a deep-bottomed pan, preferably a non-stick pan. Boil it. Don't add water.
  4. Stir it often and scrape the sides to remove the milk solid depositing on the sides. Continuous stirring is important to prevent from burning in the bottom.
  5. Regulate the heat while boiling and stirring the milk.
  6. After about 20-25 minutes, the milk becomes moderately thick and reduces to half of its original volume. Continue stirring on a medium flame.
  7. Once the quantity reduces to about 1/3, add lemon juice mix. Don't stir the mix for 30 seconds.
  8. Now, start stirring once again. You will observe that milk has turned into granules. After stirring for 5 minutes, add sugar.
  9. Continue stirring till the mix becomes thick and starts leaving the bottom. At this point, transfer it into the greased bowl or tray.
  10. Make the surface even by gently pressing with a spoon. Cover the bowl with a silver foil. This is to retain the inside heat. The mix continues cooking inside and changes into a darker shade. Keep aside for 5 hours or till heat reduces and becomes warm.
  11. When still warm, draw Square lines on the cake and make it deeper to make pieces. Take them out one by one.
  12. Mouth-watering milk cake or kalakand is ready! Eat and relish the taste.

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Step one: Boil milk in a non-stick pan or deep-bottomed pan.Step two: Stir it often and scrape the sides to ensure milk solids not sticking on the sides and the bottom.Stir-cooking continues.Step three: Milk becomes thick and reduces to 1/3 of its' original volume. Add lemon juice mix. Don't stir the mix for 30 seconds.Step four: Continue stirring on a low fire. You will see that the entire milk has changed into granules. Add sugar.Step five: Stir-cook till the entire water evaporates from the milk. Step six: The mix becomes thicker.Step seven: The mix starts leaving the bottom and rolls like a lump.Step eight: Pour the mix into the greased bowl. Flatten the surface with a spoon. Cover the bowl with a silver foil. This is to retain the heat inside. Keep aside 5 hours for setting.Step nine: Observe that the mix gets darker shade due to the high heat inside the bowl. Cut it into square pieces with the help of a greased knife. Carefully take them out one by one.Milk cake or kalakandMilk cake or kalakand
Step one: Boil milk in a non-stick pan or deep-bottomed pan.
Step one: Boil milk in a non-stick pan or deep-bottomed pan.
Step two: Stir it often and scrape the sides to ensure milk solids not sticking on the sides and the bottom.
Step two: Stir it often and scrape the sides to ensure milk solids not sticking on the sides and the bottom.
Stir-cooking continues.
Stir-cooking continues.
Step three: Milk becomes thick and reduces to 1/3 of its' original volume. Add lemon juice mix. Don't stir the mix for 30 seconds.
Step three: Milk becomes thick and reduces to 1/3 of its' original volume. Add lemon juice mix. Don't stir the mix for 30 seconds.
Step four: Continue stirring on a low fire. You will see that the entire milk has changed into granules. Add sugar.
Step four: Continue stirring on a low fire. You will see that the entire milk has changed into granules. Add sugar.
Step five: Stir-cook till the entire water evaporates from the milk.
Step five: Stir-cook till the entire water evaporates from the milk.
Step six: The mix becomes thicker.
Step six: The mix becomes thicker.
Step seven: The mix starts leaving the bottom and rolls like a lump.
Step seven: The mix starts leaving the bottom and rolls like a lump.
Step eight: Pour the mix into the greased bowl. Flatten the surface with a spoon. Cover the bowl with a silver foil. This is to retain the heat inside. Keep aside 5 hours for setting.
Step eight: Pour the mix into the greased bowl. Flatten the surface with a spoon. Cover the bowl with a silver foil. This is to retain the heat inside. Keep aside 5 hours for setting.
Step nine: Observe that the mix gets darker shade due to the high heat inside the bowl. Cut it into square pieces with the help of a greased knife. Carefully take them out one by one.
Step nine: Observe that the mix gets darker shade due to the high heat inside the bowl. Cut it into square pieces with the help of a greased knife. Carefully take them out one by one.
Milk cake or kalakand
Milk cake or kalakand
Milk cake or kalakand
Milk cake or kalakand

Nutritional Information of Kalakand or Milk Cake

Nutrition Facts
Serving size: 1
Calories 278
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 5 g25%
Carbohydrates 32 g11%
Sugar 28 g
Fiber 0 g
Protein 15 g30%
Cholesterol 28 mg9%
Sodium 314 mg13%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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