![Kalakand - Indian Milk Cake](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/kalakand-indian-milk-cake--75a11011-2342-4e40-9469-4b697f9d96e8.png)
Recipe
Kalakand - Indian Milk Cake
Velvety Sweetness: Indulge in the Delightful Kalakand
4.7 out of 5
Kalakand is a traditional Indian milk-based sweet that originated in the Indian state of Uttar Pradesh. This delectable dessert is made by condensing milk and sugar, resulting in a rich and creamy texture.
Metadata
Preparation time
20 minutes
Cooking time
1 hour 30 minutes
Total time
1 hour 50 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Nut-free, Egg-free, Halal
Allergens
Milk, Nuts (depending on the garnish)
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Low-carb
Ingredients
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1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
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1 cup condensed milk 1 cup condensed milk
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1/2 cup sugar 1/2 cup sugar
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1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
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1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
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2 tablespoons chopped nuts (such as almonds and pistachios), for garnish 2 tablespoons chopped nuts (such as almonds and pistachios), for garnish
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat: 12g (7g saturated)
- Carbohydrates: 30g (28g sugars)
- Protein: 8g
- Fiber: 0g
- Salt: 0.1g
Preparation
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1.In a large heavy-bottomed pan, heat the ghee over medium heat.
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2.Add the whole milk and bring it to a boil. Stir occasionally to prevent the milk from sticking to the bottom of the pan.
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3.Reduce the heat to low and simmer the milk, stirring frequently, until it thickens and reduces to approximately half its original volume. This process may take around 45-60 minutes.
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4.Add the condensed milk, sugar, and cardamom powder to the pan. Mix well until everything is combined.
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5.Continue cooking the mixture on low heat, stirring continuously, until it thickens further and starts to leave the sides of the pan. This should take about 20-30 minutes.
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6.Remove the pan from the heat and let the mixture cool for a few minutes.
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7.Grease a square or rectangular baking dish with ghee.
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8.Transfer the cooked mixture to the greased dish and spread it evenly.
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9.Garnish the top with chopped nuts, pressing them gently into the mixture.
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10.Allow the Kalakand to cool completely at room temperature.
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11.Once cooled, refrigerate the dish for at least 2 hours to set.
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12.Cut the chilled Kalakand into square or diamond-shaped pieces and serve.
Treat your ingredients with care...
- Milk — Use whole milk for the best results. Avoid using skim or low-fat milk as it may not yield the desired creamy texture.
Tips & Tricks
- To enhance the flavor, you can add a pinch of saffron strands soaked in warm milk to the mixture before cooking.
- For a variation, you can also add a tablespoon of rose water or a few drops of kewra essence to the mixture for a floral aroma.
- If you prefer a smoother texture, you can blend the cooked mixture in a food processor before transferring it to the baking dish.
- Store the Kalakand in an airtight container in the refrigerator for up to 5 days.
Serving advice
Serve the Kalakand as a dessert after a delicious Indian meal. It can be enjoyed at room temperature or chilled, depending on personal preference. Garnish each piece with a sprinkle of cardamom powder and a few strands of saffron for an elegant touch.
Presentation advice
Arrange the cut pieces of Kalakand on a decorative platter or individual dessert plates. You can place a small silver leaf (varakh) on top of each piece for an authentic Indian presentation. Serve with a side of pistachio ice cream or a dollop of whipped cream for an indulgent treat.
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