Enjoy Happiness: Making Handmade Milk Cake Sweet That Are Delicious
A common Indian dessert prepared from milk solids, milk cake, also called kalakand, is typically spiced with cardamom and topped with nuts. It tastes delicious and has a thick, creamy texture. Here’s how to create a basic milk cake recipe at home:
Ingredients:
- 1 liter full-fat milk
- ½ cup sugar (adjust to taste)
- 1 teaspoon lemon juice or vinegar
- ½ teaspoon cardamom powder
- 2 tablespoons chopped nuts (almonds, pistachios) for garnish
Instructions:
- Prepare the Milk Mixture:
- Put the milk into a pan with a heavy bottom and heat it to a medium boil.
- After it reaches a boil, lower the heat to a simmer and stir from time to time to avoid burning or sticking.
- Gradually stir in vinegar or lemon juice and let the milk curdle until the curds (chenna) and whey separate. This could require many minutes.
- Turn off the heat when the milk has entirely curdled and the whey has separated.
- Strain and Rinse the Curds:
- Cover a sizable colander or sieve with cheesecloth or muslin cloth.
- To filter out the whey, pour the curdled milk into the cloth.
- Rinse the curds with cold water to get rid of any remaining vinegar or lemon juice.
- Prepare the Milk Cake Mixture:
- Transfer the strained curds (chenna) into a clean pan with a heavy bottom.
- To the chenna, add sugar and cardamom powder.
- To keep the mixture from sticking and burning, cook it over medium-low heat while stirring constantly.
- Cook Until Thickened:
- Cook until the mixture begins to pull away from the pan’s sides and thickens. This could take 20 to 25 minutes.
- Stirring often will help prevent burning and ensure that the mixture does not settle to the pan’s bottom.
- Set and Garnish:
- Turn off the heat when the mixture thickens and becomes the consistency of halwa.
- Using a spatula, transfer the mixture to a plate or tray that has been greased and spread evenly.
- Add chopped nuts to the top (almonds, pistachios) and gently press them into the mixture as a garnish.
- Cool and Slice:
- Allow the mixture for the milk cake to come to room temperature.
- Refrigerate it for a few hours to allow it to solidify when it has cooled.
- Cut the milk cake into the appropriate sizes and shapes after it has hardened.
- Serve:
- You are now prepared to offer your homemade kalakand (milk cake).
- Enjoy this traditional Indian treat for dessert or as a snack and experience its thick, creamy richness.
Any leftover milk cake can be kept in the fridge for up to three to four days when kept in an airtight container. For optimal flavor and texture, let it come to room temperature before serving. Have fun!
