Milk Cake Recipe

This Indian Milk Cake is a rich and decadent, caramelized milk fudge, made with ricotta cheese and milk powder, and flavored with pistachios, cardamom, and rose water. This quick and easy recipe achieves an authentic taste in just 15 minutes!

this exotic milk-based sweet is also known as kalakand which traditionally originated in Rajasthan. The popular recipe is prepared during Holi, Eid, Diwali, and Navaratri festivals, but certainly can be prepared without any occasions and served as dessert.

Every bite of this milk cake recipe will take your taste buds to heaven. These days you can find several versions of this sweet in sweet shops and restaurants and that’s because of its popularity. Many people use paneer and condensed milk for making this delectable milk cake recipe. But there is another gooey version of milk cake.

It is suggested that you should use full cream milk, as it will help you in getting a more apt texture of the sweet dish. Also, people sometimes use pistachio powder while making the dessert, as it provides a better taste and flavour.

Contents hide

1 Difference between kalakand and Milk cake

2 Ingredients for Milk Cake

3 Instruction for Milk Cake

4 Storage Suggestions

5 Tips and variations

6 Nutrition

7 follow us on instagram, facebook and youtube

Difference between kalakand and Milk cake

The only difference between the two is the texture and the colour, where kalakand is known to be white in colour and milk cake is brownish in colour. Apart from that, milk cake has a lower moisture content, and is sticky and chewier; on the other hand, kalakand has a high moisture content, is less chewy or gooier, and is not sticky at all.

Ingredients for Milk Cake

1 litre milk

½ cup Sugar (or to taste)
1 tablespoon ghee
2 tsp lemon juice

¼ tsp cardamom powder / elachi powder
2 tsp pistachios (chopped)

Instruction for Milk Cake

firstly, in a large thick-bottomed pan heat milk.

Now boil this and keep mixing and whisking. Scrape the sides of the pot and add it back into the milk.
Then simmer until it is reduced to one-third of its quantity over medium flame.
also keep stirring in between till the milk reduces and thickens completely.

Now add lemon juice and mix well. Keep cooking till it thickens.
Eventually, you will notice that the milk will curdle separating the water.
Now, stir the milk well and cook the mixture till it is light brown in colour and grainy in texture.

Now, add sugar to the pan and stir continuously and dissolve the sugar well.
milk thickens and turns slightly golden brown.
Now add in ghee little by little and continue cooking on a low flame till it thickens and leaves the sides

now add cardamom powder and mix well.
Turn off the flame and let it cool a little.
For the same, take a plate and grease it well using some ghee or clarified butter.

Pour the mix into the pan. Spread the mixture evenly on the plate and Press it well with the back of a spoon until it is firm.
Set aside for 24 hours to set.
once it is cooled completely, separate the sides with the knife. reverse and unmould the cake.

Cut the Milk Cake into desired shapes and garnish with chopped pistachios.
Serve and Enjoy!!

Storage Suggestions

You can even store milk cake in an airtight container and serve it as and when required. Milk cake has a shelf life of a minimum of 7 days.

Tips and variations

Always use full cream milk or cow’s milk for a tastier Milk Cake.
Cook milk in a large pot so it reduces a lot faster.
also, boil the milk on medium flame else it might burn.

Add little sugar at a time only when milk is reduced and thickened.
For a grainier or grainy texture, make sure you are adding lemon juice only when it has reduced to 1/3 of its quantity.