milk cake recipe | milk cake kalakand sweet recipe | milk cake mithai with detailed photo and video recipe. an indian sweet dessert recipe prepared from solidified, sweetened milk which is prepared during festival and religious events. an instant version of the same recipe is prepared with paneer and condensed milk, but traditionally it is prepared by solidifying the milk.
milk cake recipe | milk cake kalakand sweet recipe | milk cake mithai with step by step photo and video recipe. this exotic milk based sweet is also known as kalakand which was traditionally originated from rajasthan. popularly milk cake recipe is prepared during holi, eid, diwali and navaratri festival, but certainly can be prepared without any occasions and served as dessert.
i have already shared the instant kalakand recipe which has similar characteristics to milk cake recipe. in instant kalakand, i used homemade paneer and mixed with condensed milk to achieve the thick cake like consistency. well it is a cheat or instant version, however in this recipe i have shown how the milk solids are prepared traditionally by evaporating the moisture from milk. it can be time consuming and monotonous, but certainly the end result would definitely make you happy.
furthermore some important tips and suggestions for a perfect soft and moist milk cake kalakand sweet recipe. firstly, i have used full cream cows milk for this recipe and i would heavily recommend to use the same. basically full cream milk would yield more milks solids as compared to the skim milk. secondly, add the lime juice or vinegar only after milk has been reduced to one third. otherwise if added early it would turn to paneer with excess water. lastly, once the milk solids are formed, pour them into a steel or aluminium container. this would help to retain the heat and achieve the proper texture and colour to milk cake.
finally i would request you to check my other indian sweet recipes collection from my blog. this includes, rasgulla, rasmalai, gulab jamun, kala jamun, malpua, chumchum, besan ladoo, coconut burfi and instant jalebi recipe. in addition do visit my other recipes collection board like,
milk cake kalakand sweet video recipe:
recipe card for milk cake kalakand sweet:
- 3 litre milk full cream milk
- 1 cup sugar
- 2 tbsp water
- 2 tsp lemon juice
- ¼ tsp cardamom powder / elachi powder
- 2 tsp pistachios chopped
- firstly, in a large thick bottomed pan heat milk.
- heat the milk on medium flame and keep stirring occasionally.
- boil the milk and reduce it to half.
- also keep stirring in between till the milk reduces and thickens completely.
- now in a cup take 2 tbsp of water and 2 tsp of lemon juice. mix well.
- pour the diluted lemon water onto the milk keeping on low flame.
- furthermore, simmer for 2 minutes without stirring.
- stir and allow the milk to curdle.
- now add 1 cup of sugar.
- stir continuously and dissolve the sugar well.
- keeping the flame on low as the milk splutters.
- milk thickens and turns slightly golden brown.
- also the milk mixture starts to separate pan.
- now add cardamom powder and mix well.
- transfer the milk mixture to greased steel vessel.
- allow to cool in 12 hours or till they cool completely.
- once it is cooled completely, separate the sides with the knife.
- reverse and unmould the cake.
- finally, cut the milk cake kalakand into pieces and garnish with chopped pistachios.
how to make milk cake with step by step photo:
- firstly, in a large thick bottomed pan heat milk.
- heat the milk on medium flame and keep stirring occasionally.
- boil the milk and reduce it to half.
- also keep stirring in between till the milk reduces and thickens completely.
- now in a cup take 2 tbsp of water and 2 tsp of lemon juice. mix well.
- pour the diluted lemon water onto the milk keeping on low flame.
- furthermore, simmer for 2 minutes without stirring.
- stir and allow the milk to curdle.
- now add 1 cup of sugar.
- stir continuously and dissolve the sugar well.
- keeping the flame on low as the milk splutters.
- milk thickens and turns slightly golden brown.
- also the milk mixture starts to separate pan.
- now add cardamom powder and mix well.
- transfer the milk mixture to greased steel vessel.
- with the back of spoon level it up.
- allow to cool in 12 hours or till they cool completely.
- once it is cooled completely, separate the sides with the knife.
- reverse and unmould the cake.
- finally, cut the milk cake kalakand into pieces and garnish with chopped pistachios.
notes:
- firstly, use full quality thick milk for more rich flavour.
- also boil the milk on medium flame else it might burn.
- additionally, use evaporated milk to reduce the cooking time.
- finally, milk cake kalakand stays good for a week when refrigerated.
Hi
Can I keep it in the fridge to cool overnight and morning can I cut them to cakes??
yes you can
Nice unbelievable
Thanks a lot 🙂
Thanks !! Tried today on Diwali and it came out well in taste and shape!! Although not like yours!! Thanks for making diwali sweet and delicious
Happy deepawali..
Hi Archana.. Thanks for the great recipe .. I prepared it and it has come out really well. This is the first ever sweet that i prepared and it has come out really well. I have followed the same preparation step as you and the texture has come out just like yours. Thanks for simplifying the recipes and make it easier fr us to prepare. Unfortunately i cannot add picture here..
Thanks a lot 🙂
Can I try with half the quantity of milk?
yeah you can
Hi Hebbars,
I added the lemon juice and the milk go curdled, like you thirattu paal. but still i made it to set and it was good. But how do i get the consistency you showed in the video. Moreover i used whole milk for this preparation. Is my selection good enough?
you need to reduce the milk completely then add lemon juice.. else water present in milk will make milk to curdle…
Hi, I have been referring to many of your recipes and trying them out. Very simple and excellently explained. Thanks! One query on this recipe — 12 hours resting period – can we keep it at normal temperature or should it be refrigerated?
Thanks a lot 🙂 rest at the normal temperature..
Do we need to refrigerate or cool it on room temprature?
cool in room temperature..
i prepared this …it tastes awesome
Thanks a lot 🙂
Hi there, what does your one cup weigh exactly??
hello Parthiban, my 1 cup = 255 ml.
Almost all the recipes are very good and yummy,
you are welcome Padma
Simply soooperb.. Better than the bes sweet shop in my town.. First time tried and got successful
you are welcome Guru Prasad 🙂
Hi I have tried this but after adding lemon juice it dint come as you shown, the water got separated and that spong type got separated
it means your milk did not reduce to 1/3 rd of it after boiling. you added it very early
good
thanks
sooper easy and tasty
thanks a lot shaila
My batter became very hard after few seconds wen i put it in the container to cool
when did you transfer to container? after it formed a lump or it was bit dry when you transferred
hi hebbarkitchen, your recipe is superb,can i use tetra pack milk or from a milk shop as tetra pack milk is difficult to get curdled.
tetra pack milk is typically processed and milk fat is usually removed. hence i recommend to use full cream milk for this recipe
It’s looks so awesome.. am going to try this one soon.. am following all your recipes and tried also it turned out delicious– thank you so much for uploading the videos
you are welcome Manasa
hi hebbarskitcnen, nice recipe, should i use tetra pack milk for this recipe or from a dairy shop(khula doodh), as it is called. reply soon because i want to try this. as tetra pack milk is hard to get curdle
i would not recommend tetra pack for this recipe. full cream cows milk is ideal
Hi… doesn’t the kalakand get the taste of the lemon juice in it?
nope you won’t get the lemon juice taste as we are adding less quantity