Milk Cake is prepared from solidified, sweetened milk. It is also known as Kalakand. An instant version of the same recipe is prepared with paneer and milk powder, which I have shared earlier, Instant Kalakand Recipe. which is a popular recipe of UP and Haryana.
Instructions for how to make Milk Cake:
- Firstly, in a large thick bottomed pan/wok heat the milk.
- Heat the milk on medium flame and keep stirring occasionally.
- Boil the milk and reduce it to half.
- When milk thickens add a pinch of citric acid. You can add a pinch of fitkari or 1 tsp of lemon juice in place of citric acid. Mix it well.
- Stir it and allow the milk to curdle.
- Now, its time to add sugar in it. In total we are going to add 250 gms (1 cup) of sugar but in small batches. Like 2 tbsp at a time for 5-6 times. Add next batch of sugar in it when first batch of sugar dissolves completely.
- After adding all the sugar, cook it till milk thickens and splutters.
- Now, add clarified butter(Ghee) same as sugar in small batches.
- Keep stirring and mix all the ghee well.
- Milk thickens and changes its colour.
- The mixture starts to separate pan.
- Grease the tin or vessel with ghee and transfer the hot mixture in the tin. Level it up with the back of spoon.
- Cover the tin with foil or plate.
- Wrap it in a blanket/towel. Keep it aside for 5-6 hours to set completely.
- Once it is cooled completely, separate the sides with the knife. Reverse and unmould the cake.
- Cut the milk cake into pieces of desired shape and size.
- Garnish it with chopped pistachios. Milk cake is ready to serve. Enjoy!
Ingredients Preview.
Firstly, in a large thick bottomed pan/wok heat the milk.
Heat the milk on medium flame and keep stirring occasionally.
Boil the milk and reduce it to half.
When milk thickens add a pinch of citric acid. You can add a pinch of fitkari or 1 tsp of lemon juice in place of citric acid. Mix it well.
Stir it and allow the milk to curdle.
Now, its time to add sugar in it . In total we are going to add 250 gms (1 cup) of suagar but in small batches. Like 2 tbsp at a time for 5-6 times. Add next batch of sugar in it when first batch of sugar dissolves completely.
After adding all the sugar, cook it till milk thickens and splutters.
Now, add clarified butter(Ghee) same as sugar in small batches.
Keep stirring and mix all the ghee well.
Milk thickens and changes its colour.
The mixture starts to separate pan.
Grease the tin or vessel with ghee and transfer the hot mixture in the tin. Level it up with the back of spoon.
Cover the tin with foil or plate.
Wrap it in a blanket/towel. Keep it aside for 5-6 hours to set completely.
Once it is cooled completely, separate the sides with the knife. Reverse and unmould the cake.
Cut the milk cake into pieces of desired shape and size.
Garnish it with chopped pistachios. Milk cake is ready to serve. Enjoy!
Tips:
- Use full fat milk for more rich flavour.
- It is important to stir continuously while thickening the milk.
- The ladle has to be carried to the bottom of the pan, so that the milk does not stick to the pan.
- Boil the milk on medium flame else it got burnt smell.
- It takes a lot of time and patience to make a milk cake.
- Do not add all the sugar at a time. Otherwise, the milk and grains will separate and become chewy or sticky.
AuthorNidhi kakkar
Ingredients
Directions
Ingredients Preview.
Firstly, in a large thick bottomed pan/wok heat the milk.
Heat the milk on medium flame and keep stirring occasionally.
Boil the milk and reduce it to half.
When milk thickens add a pinch of citric acid. You can add a pinch of fitkari or 1 tsp of lemon juice in place of citric acid. Mix it well.
Stir it and allow the milk to curdle.
Now, its time to add sugar in it . In total we are going to add 250 gms (1 cup) of suagar but in small batches. Like 2 tbsp at a time for 5-6 times. Add next batch of sugar in it when first batch of sugar dissolves completely.
After adding all the sugar, cook it till milk thickens and splutters.
Now, add clarified butter(Ghee) same as sugar in small batches.
Keep stirring and mix all the ghee well.
Milk thickens and changes its colour.
The mixture starts to separate pan.
Grease the tin or vessel with ghee and transfer the hot mixture in the tin. Level it up with the back of spoon.
Cover the tin with foil or plate.
Wrap it in a blanket/towel. Keep it aside for 5-6 hours to set completely.
Once it is cooled completely, separate the sides with the knife. Reverse and unmould the cake.
Cut the milk cake into pieces of desired shape and size.
Garnish it with chopped pistachios. Milk cake is ready to serve. Enjoy!
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