Kalakand - Indian Milk Cake

Ingredients

• 1 liter (4 cups) whole milk 1 liter (4 cups) whole milk
• 1 cup condensed milk 1 cup condensed milk
• 1/2 cup sugar 1/2 cup sugar
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1 tablespoon ghee (clarified butter) 1 tablespoon ghee (clarified butter)
• 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

1. 1.
   In a large heavy-bottomed pan, heat the ghee over medium heat.
2. 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.
3. 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.
4. 4.
   Add the condensed milk, sugar, and cardamom powder to the pan. Mix well until everything is combined.
5. 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.
6. 6.
   Remove the pan from the heat and let the mixture cool for a few minutes.
7. 7.
   Grease a square or rectangular baking dish with ghee.
8. 8.
   Transfer the cooked mixture to the greased dish and spread it evenly.
9. 9.
   Garnish the top with chopped nuts, pressing them gently into the mixture.
10. 10.
    Allow the Kalakand to cool completely at room temperature.
11. 11.
    Once cooled, refrigerate the dish for at least 2 hours to set.
12. 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.