Introduction
Milk cake, also known as kalakand, is a delicious Indian sweet made from milk and sugar. Its rich and creamy texture makes it an irresistible treat for anyone with a sweet tooth. This dessert is often prepared during festivals and special occasions, but it can be enjoyed anytime you crave something sweet. In this article, we will explore the ingredients needed, the preparation process, and the cooking details to create this delectable dessert at home.
Detailed Ingredients with measures
Milk – 1 liter
Lemon juice – 2 tablespoons
Sugar – 1 cup
Ghee – 2 tablespoons
Cardamom powder – 1 teaspoon
Chopped nuts (optional) – for garnishing
Prep Time
Prep time for this milk cake is approximately 10 minutes. This includes gathering all the ingredients and preparing them for cooking.
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4-6 people
By following these guidelines, you can easily prepare a delightful milk cake that is sure to impress your family and friends! Enjoy this sweet indulgence on special occasions or simply as a treat for yourself.
Detailed Directions and Instructions
Prepare the Milk
In a large saucepan, heat the milk over medium heat. Stir continuously to prevent it from burning or sticking to the bottom.
Reduce the Milk
Allow the milk to simmer, stirring occasionally, until it reduces to about one-third of its original volume. This process usually takes approximately 30-40 minutes.
Add Sugar
Once the milk has reduced, add sugar to the pan and stir well until the sugar completely dissolves.
Incorporate Lemon Juice
Add lemon juice to the mixture gradually while continuing to stir. This will help curdle the milk.
Curdle the Milk
Keep stirring the mixture until it forms a solid mass and separates from the whey. Turn off the heat once it has formed.
Strain the Mixture
Using a muslin cloth or a fine sieve, strain the curds to remove any excess whey. Rinse the curds under cold water to remove the lemon flavor.
Shape the Milk Cake
Transfer the strained curds to a greased plate or tray. Press it down firmly to flatten and shape it into a desired thickness.
Cool and Set
Allow the milk cake to cool at room temperature. Once cooled, refrigerate it for at least a few hours to ensure it sets properly.
Cut and Serve
Once firm, cut the milk cake into desired shapes and sizes. Serve chilled or at room temperature.
Notes
Using Fresh Milk
For best results, use full-fat fresh milk. Avoid using powdered or packaged milk.
Adjusting Sweetness
You can adjust the amount of sugar according to your taste preference.
Storage Instructions
Store the milk cake in an airtight container in the refrigerator. It should last for about a week.
Additions and Variations
Feel free to add cardamom powder, nuts, or saffron for added flavor and texture to the milk cake.
Caution
Be cautious when adding lemon juice; add it gradually to achieve the desired curdling effect without overpowering the flavor.
