🍰 Traditional Indian Milk Cake (Kalakand)
Serves: 8–10
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Rest Time: 1–2 hours
Total Time: ~2 hours
📝 Ingredients
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4 cups full-fat milk
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2 tbsp lemon juice (or vinegar)
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1 cup sweetened condensed milk
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¼ cup sugar (adjust to taste)
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2 tbsp ghee (clarified butter)
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½ tsp cardamom powder
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Optional: chopped pistachios or almonds for garnish
🔪 Instructions
1. Make Chena (Homemade Paneer):
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Bring milk to a boil in a heavy-bottomed pan.
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Add lemon juice and stir gently until the milk curdles (you’ll see whey separating).
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Strain with a cheesecloth and rinse under cold water to remove acidity. Squeeze gently and set aside.
2. Cook the Milk Cake:
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In a pan, add the crumbled chena, condensed milk, sugar, and ghee.
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Cook on medium-low heat, stirring constantly, until the mixture thickens and leaves the sides of the pan (about 20–25 minutes).
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Add cardamom powder and mix well.
3. Set the Cake:
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Pour the mixture into a greased or parchment-lined square pan or dish.
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Flatten with a spatula and garnish with nuts.
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Let it cool at room temperature or refrigerate until set (1–2 hours).
4. Slice & Serve:
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Cut into squares or diamonds and serve chilled or at room temperature.
💡 Tips
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Use full-fat milk for best texture and richness.
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Constant stirring is key to avoid burning.
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Add a drop of rose water or saffron for extra fragrance.
Would you like a microwave shortcut, vegan version, or a fusion-style milk cake (like chocolate or mango)?