Milk Cake Recipe | Milk Cake Kalakand Sweet Recipe | Milk Cake Mithai with detailed photo and video recipe. This is an Indian sweet dessert recipe prepared from solidified, sweetened milk, which is typically made during festivals 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, also known as kalakand, originated from Rajasthan. The milk cake recipe is popularly prepared during Holi, Eid, Diwali, and Navaratri festivals, but it can also be prepared without a specific occasion and served as a dessert.
I have already shared the instant kalakand recipe, which has similar characteristics to the milk cake recipe. In the instant kalakand, I used homemade paneer and mixed it with condensed milk to achieve a thick, cake-like consistency. Although it is a cheat or instant version, this recipe follows the traditional method. In this recipe, I have demonstrated the conventional method of preparing milk solids by evaporating the moisture from milk. It can be time-consuming and monotonous, but certainly, the result will make you happy. Additionally, you will have a recipe for making this sweet without any artificial sweeteners or thickening agents. These days, the premium sweets do come with an additional baggage of calories. Therefore, it is always better to avoid any artificial ingredients.
Furthermore, here are some essential tips and suggestions for a perfect, soft, and moist milk cake kalakand sweet recipe. Firstly, I have used full-cream cow’s milk for this recipe, and I highly recommend using the same. Essentially, full-cream milk yields more milk solids than skim milk. Secondly, add the lime juice or vinegar only after the milk has been reduced to one-third of its original volume. 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 of milk cake.
Finally, I would like to request that you check out my other Indian Sweet Recipes Collection on 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 recipe collection board, like,
About Milk Cake Kalakand Sweet
Milk Cake, also called Kalakand, is a classic Indian sweet made by reducing milk until it becomes thick and grainy. It is then sweetened with sugar and set into soft, fudgy blocks. This sweet is extremely popular in North India, especially in Uttar Pradesh, Rajasthan, and Delhi. You can find it in almost every halwai shop, displayed proudly in rows. Although it is high in calories, people still enjoy it. It is made during festivals, weddings, and special occasions, especially Rakhi and Diwali. The interesting part is how it got its name. It gets its name from milk cake’s layered, cake-like texture — even though it contains no flour or baking ingredients.
It is interesting to know that Milk cake shares a purpose with South India’s Mysore Pak — both are rich, festive sweets. However, they differ significantly in terms of ingredients and texture. Milk cake is made from milk solids, while Mysore Pak uses gram flour and ghee. Still, both are soft, melt-in-the-mouth, and made for celebrations. Despite the sugar, milk cake is protein-rich due to the presence of milk solids. It also lasts longer, making it great for gifting or travel. The slow-cooking makes it easier to digest and enhances its flavour.
Fun Fact
In many traditional halwai shops, milk cake is poured into wooden or clay molds to cool, which helps give it its signature rustic texture and uneven color gradient — no two pieces look exactly the same, making each bite feel special!
Chef Pro Tips for Milk Cake Sweet
Even if you’re an expert cook, these essential tips can make a big difference. Particularly in getting the perfect texture, flavour, and colour for Indian Milk Cake — because this slow-cooked sweet is all about precision and patience.
- Full-fat milk yields the best results, providing a rich, grainy texture.
- Stir constantly on low heat – this prevents burning and helps even caramelisation.
- Add lemon juice gradually – to lightly split the milk and achieve the classic grainy look.
- Do not overcook after sugar – stop once it thickens to avoid a chewy texture.
- Let it set in a warm place – this helps form the natural two-tone colour and soft layers.
These small details are the key to creating an authentic halwai-style milk cake at home!
Video Recipe
Recipe Card for Milk Cake Sweet
Milk Cake Sweet Recipe | Milk Cake Kalakand Mithai
Ingredients
- 3 litre milk
- ½ lemon
- 1 cup sugar
- 4 tbsp ghee
- ½ tsp cardamom powder
Instructions
- Firstly, in a kadai, take 3 litres of milk and boil it till it reduces.
- Add ½ lemon by dropping the juice slowly.
- Stir and mix slowly.
- Milk starts to curdle little by little. Continue to cook on a low flame till the milk reduces further.
- Once the milk has reduced completely, add 1 cup of sugar and mix until well combined.
- The sugar dissolves, continue to cook, stirring continuously.
- Be careful as the milk starts to splutter.
- Continue to cook until the water is completely evaporated.
- Add 4 tbsp ghee, ½ tsp cardamom powder and cook well.
- Cook till the mixture starts to hold its shape and no water is in the mixture.
- Transfer the mixture to the tray and level it.
- Cover and rest for 4 hours till the mixture cools slightly.
- Finally, cut into pieces and serve the Milk Cake Recipe.
Nutrition
How to Make Milk Cake with Step-by-step Photos
- Firstly, in a kadai, take 3 litres of milk and boil it till it reduces.”
- Add ½ lemon by dropping the juice slowly.”
- Stir and mix slowly.
- Milk starts to curdle little by little. Continue to cook on a low flame till the milk reduces further.
- Once the milk has reduced completely, add 1 cup of sugar and mix until well combined.
- The sugar dissolves, continue to cook, stirring continuously. Be careful as the milk starts to splutter.
- Continue cooking until all the water has evaporated. Add 4 tbsp ghee, ½ tsp cardamom powder and cook well.
- Cook till the mixture starts to hold its shape and no water is in the mixture.
- Transfer the mixture to the tray and level it.
- Cover and rest for 4 hours till the mixture cools slightly.
- Finally, cut the Milk Cake Recipe into pieces and serve.
Notes
- Firstly, use full-cream milk to keep it creamy and tasty.
- Also, adding lemon gives a danedar texture. It can be replaced with citric acid.
- Additionally, you can increase the sugar to 2 cups to make it halwai style.
- Finally, Milk Cake Recipe tastes great when cooked well.
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
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