kalakand | milk cake
Festivals are an eternal part of our lives. They bring us joy and warmth and definitely creates a recreation in our lives. They gives us the reason to smile, cheer, laughter and celebrate. Festivities are truly incomplete without sweets, dessert, mithai, mishthan etc. So, Today I am celebrating my festivity with a traditional sweet from the land of Rajasthan- “kalakand”. It is also called as Milk cake. This dessert is very famous in Alwar and Ajmer districts of Rajasthan.
“Kalakand” or “Milk cake” is basically a preparation with pure full cream milk reduced to a thicker consistency and then curdling with some acidic agents and then flavoured with cardamom powder, saffron and with sweeteners.
It can also be called as a Fhalahari or fasting dish as it can be eaten during fasts. This dish is high in calories but of course super scrumptious in taste.
The procedure used by me is slightly different from the one which is generally be used in making kalakand. But surely this process gave me 100% results and this was simply a mouth watering treat.
This is actually the long method of preparing but it can also be made with condensed milk.
—Benefits of milk:
Milk is good for the bones because it offers a rich source of calcium, a mineral essential for healthy bones and teeth.
Cow’s milk is fortified with vitamin D, which also benefits bone health.
Calcium and vitamin D help prevent osteoporosis.
—-Benefits of chenna/paneer/cottage cheese:
Builds strong teeth and bones. …
Improves body metabolism. …
Reduces body and joint pain. …
Prevents cancer. …
Prevents skeletal deformation. …
Prevents stroke. …
Improves immune system.
Full cream milk: 2.5 litres
Lemon juice: 1 tbsp
Paneer/ cottage cheese: 200 gms
Milk powder: 4 tbsp
Cardamom powder: 2 tsp
Granulated sugar: 2 cups
Ghee/clarified butter: 2 tbsp
Chopped dry fuits: 1 cup
1) Firstly take a heavy bottom wok so that the milk should not get stick to the bottom once when it starts reducing.
2) Pour milk in the wok and bring it to boil.
3) Simmer the gas knob and let it reduce to around 1/3rd of its consistency.
4) At this stage, add lemon juice to the milk and stir it continously so that it should curdle a little bit and start forming small grains in the milk. Refer to the picture.
5) Now take a grater and grate the paneer thoroughly.
6) Heat a non stick pan and add desi ghee to it.
7) Now add the grated paneer and saute for just 2 minutes.
8) Add milk powder to the paneer and mix them thoroughly and stir it continously for around 5 minutes.
9) Add the paneer mix to the reducing milk and stir it thoroughly.
10) Now from this stage you have to continuously stir it so that it should not stick to the bottom.
11) Add cardamom powder and saffron strands to the wok.
12) Let the milk gets reduced to a bubbly consistency and stir it continously.
13) Now when it starts bubbling add sugar to it and again stir it continously for around 10 minutes.
14) Turn off the gas knob and let the mixture cool down for around 30 minutes.
15) After that grease a tray and pour the kalakand mixture in it and sprinkle dry fruits over it and keep in referigerator for around 2 hours to set.
1) It is a time taking process, to me it took around 3 hours for just preparing the kalakand and another 2 hours to set.
2) This amount of milk yielded me around 1.5 kgs of kalakand.
3) Continous stirring is the most important step in the whole procedure.
4) Curdling of milk has to be done very carefully. We dont need paneer out of it, we just want to have grains in our milk. So be careful.