Since Diwali is approaching, this time I have decided to prepare maximum sweets at home rather then buying from the store. Milk cake is also called as kalakand, is a famous Indian sweet served during festive seasons.

 

Though the process to make this milk cake is tedious, yet the results are amazing. I bet you will even lick your fingers after a bite.

Normally when I prepare kalakand, it gets over within no time, but this time I specially prepared a lot for Diwali and thought of writing about it on my blog .

 

Setting Time: 2 Hours

Cooking Time: 1 Hour 20  Minutes

Yields : 10-12

Ingredients: 

• 2 Liters Full Fat milk
• 3/4 Cup White granulated sugar
• 1 Teaspoon Cardamom Powder
• 1 1/2 Tablespoons Lime juice
• Ghee for greasing the pan

Method:

Keep milk to boil on high heat. Try to use non stick deep saucepan. It will take about 7-8 minutes to come to complete boil. Stir in between scraping the bottom of the pan. Use a wide spatula large area is covered while stirring.

Once the milk comes to complete boil, reduce heat so that the milk settles down, otherwise it will overflow. Keep a constant eye on the milk. Try to increase or decrease the heat as required so that it thickens bit faster and also doesn’t spill out while boiling.

Once the milk is nicely thickened and reduced to 1/3rd of the portion(Took me around 50 minutes to reach this consistency), reduce heat .

Add lime juice. Mix well and let it simmer on low heat for about 30 seconds without stirring.

After about 30 seconds, stir it. Remember to scrape the bottom and the sides of the pan too. Now you will see grainy texture getting formed. Increase the heat and cook for another 5 minutes.

Add sugar and mix well.

Once you add sugar you need to be careful because the milk splutters, so adjust the heat as and when necessary . Stir in between .

When the mixture is completely dry and comes to binding consistency, add cardamom powder and mix .

Remove the mixture on a greased cake tray. Flatten it with your fingers or spoon and let it settle for at least 2 hours before cutting.

After 2 hours, just loosen the sides using a knife and flip it over a plate or pan. I used my rectangular cake pan.

Cut it into desired shape and serve.

  

This recipe has also been publishe d on Betterbutter.in .Please check out my recipes there.

Pooja Nadkarni

Yields 10-12

Kalakand / Soft Milk Cake

2 hrPrep Time

1 hr, 20 Cook Time

3 hr, 20 Total Time

Save Recipe

Print Recipe

Ingredients

• 2 Liters Full Fat milk
• 3/4 Cup White granulated sugar
• 1 Teaspoon Cardamom Powder
• 1 1/2 Tablespoons Lime juice
• Ghee for greasing the pan

Method

1. Keep milk to boil on high heat. Try to use non stick deep saucepan. It will take about 7-8 minutes to come to complete boil. Stir in between scraping the bottom of the pan. Use a wide spatula large area is covered while stirring.
2. Once the milk comes to complete boil, reduce heat so that the milk settles down, otherwise it will overflow. Keep a constant eye on the milk. Try to increase or decrease the heat as required so that it thickens bit faster and also doesn't spill out while boiling.
3. Once the milk is nicely thickened and reduced to 1/3rd of the portion,reduce heat .
4. Add lime juice. Mix well and let it simmer on low heat for about 30 seconds without stirring.
5. After about 30 seconds, stir it. Remember to scrape the bottom and the sides of the pan too. Now you will see grainy texture getting formed. Increase the heat and cook for another 5 minutes.
6. Add sugar and mix well.
7. Once you add sugar you need to be careful because the milk splutters, so adjust the heat as and when necessary . Stir in between .
8. When the mixture is completely dry and comes to binding consistency, add cardamom powder and mix .
9. Remove the mixture on a greased cake tray. Flatten it with your fingers or spoon and let it settle for at least 2 hours before cutting.
10. After 2 hours, just loosen the sides using a knife and flip it over a plate or pan. I used my rectangular cake pan.
11. Cut it into desired shape and serve.

Cuisine: Indian | Recipe Type: Sauting, Boiling

Notes

Make sure you keep constant eye on milk while boiling . Keep scraping the sides and the bottom of the pan in between. You can increase or decrease the heat as and when required .

7.6.2

356

Pooja Nadkarni

Other Popular Sweets:

Instant Coconut Ladoo

Mysore Pak

Choco badam barfi

Summary

Recipe Name

Kalakand / Soft Milk Cake

Published On

2016-10-25

Average Rating

5 Based on 1 Review(s)

Copyright secured by Digiprove © 2016 Pooja Nadkarni