Here is a simple and tasty Milk Cake (Kalakand) recipe you can follow at home:
🥛 Milk Cake (Kalakand) Recipe
Ingredients
- 1 liter full-fat milk
- 2–3 tbsp lemon juice or vinegar
- ¾ cup sugar (adjust to taste)
- 2 tbsp ghee
- ½ tsp cardamom powder
- Optional: chopped pistachios/almonds for garnish
Instructions
1. Curdle the Milk
- Heat the milk in a large heavy pan.
- Once it comes to a boil, reduce the heat and add lemon juice little by little.
- When the milk splits and whey separates, switch off the heat.
- Strain using a muslin cloth and lightly wash the curdled milk (chena) to remove lemon flavor.
2. Cook the Chena
- Transfer the chena back to the pan.
- Add sugar and ghee.
- Cook on medium heat, stirring continuously.
- The mixture will start thickening and leaving the sides of the pan.
3. Set the Milk Cake
- When the mixture becomes grainy and slightly dry (not too dry), turn off the heat.
- Add cardamom powder and mix.
- Transfer into a greased tin or tray.
- Press firmly and level the top.
- Let it cool completely (you can refrigerate for faster setting).
4. Serve
- Cut into squares and garnish with nuts.
- Enjoy your homemade Milk Cake!
If you want, I can also give you:
✅ A richer bakery-style milk cake recipe
✅ A 5-minute microwave version
✅ A version using condensed milk (super quick!)
Just tell me!
