How to Make Milk Cake (Kalakand): An Authentic Indian Dessert

Updated on June 4, 2020
ShailaSheshadri profile image

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Milk cake (kalakand)
Milk cake (kalakand)

Homemade Kalakand (Milk Cake) Recipe

Milk cake, or kalakand, is often made during festivals. Not only is it tasty, but it's really fun to make, too. I love watching the milk turn into tiny granules during the preparation process.

It takes about an hour to make this cake, but the process is easy and the results are worth it.

Kalakand has very few ingredients and is easy to make
Kalakand has very few ingredients and is easy to make
5 stars for Milk Cake (Kalakand): An Authentic Indian Dessert

Cook Time

Cook time: 1 hour
Ready in: 1 hour
Yields: 12 large servings

Ingredients

  • 1 liter milk, thick variety
  • 120 grams / 3/4 cup sugar
  • 1/2 teaspoon ghee, for greasing the tray
  • 1 teaspoon lemon juice
  • 2 tablespoons water
  • 1/2 teaspoon rose essence (optional, gives nice aroma)

Instructions

  1. Grease a deep tray or steel bowl with ghee. This is for pouring the hot milk cake. Set aside.
  2. Mix the lemon juice with the water in a bowl. Set aside.
  3. Start heating the milk in a deep-bottomed pan, preferably a non-stick pan. Bring it to the boil. Don't add water.
  4. Stir it often and scrape the sides to remove the milk solids that will begin to deposit on the sides. Continuous stirring is important to prevent burning on the bottom.
  5. Regulate the heat while boiling and stirring the milk.
  6. After about 20–25 minutes, the milk should become moderately thick and will reduce to half the original volume. Continue stirring over medium heat.
  7. Once the quantity reduces to about 1/3, add the lemon juice mixture. Don't stir the mix for 30 seconds.
  8. After 30 seconds, start stirring once again. You will observe that the milk has turned into granules. After stirring for 5 minutes, add the sugar.
  9. Continue stirring till the mixture 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 aluminum foil to retain the inside heat. The mixture will continue cooking inside and will darken in color. Set aside for 5 hours or till heat reduces and becomes warm.
  11. While still warm, draw square lines on the top of the cake, and then cut deeper to make pieces. Take them out one by one.
  12. Mouthwatering milk cake or kalakand is ready! Eat and relish the taste.

Photo Guide

Click thumbnail to view full-size
Step one: Boil milk in a non-stick pan or deep-bottomed pan.Step two: Stir it often and scrape the sides to ensure that the milk solids are not sticking to the sides and 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 over low heat. You will see that the milk has changed into granules. Add sugar.Step five: Stir-cook till the 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 aluminum foil to retain the heat inside. Set aside 5 hours to set.Step nine: Observe that the mix becomes a darker color 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.The milk cake, or kalakand, is ready to be served.Milk 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 that the milk solids are not sticking to the sides and bottom.
Step two: Stir it often and scrape the sides to ensure that the milk solids are not sticking to the sides and 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 over low heat. You will see that the milk has changed into granules. Add sugar.
Step four: Continue stirring over low heat. You will see that the milk has changed into granules. Add sugar.
Step five: Stir-cook till the water evaporates from the milk.
Step five: Stir-cook till the 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 aluminum foil to retain the heat inside. Set aside 5 hours to set.
Step eight: Pour the mix into the greased bowl. Flatten the surface with a spoon. Cover the bowl with aluminum foil to retain the heat inside. Set aside 5 hours to set.
Step nine: Observe that the mix becomes a darker color 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 becomes a darker color 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.
The milk cake, or kalakand, is ready to be served.
The milk cake, or kalakand, is ready to be served.
Milk cake or kalakand
Milk cake or kalakand

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 278
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 5 g25%
Carbohydrates 32 g11%
Sugar 138 g
Fiber 0 g
Protein 15 g30%
Cholesterol 12 mg4%
Sodium 42 mg2%
* 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.

© 2017 ShailaSheshadri

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