Kalakand Mithai Sweet | Indian Milk Cake

kalakand

kalakand

Kalakand is also known as the Indian Milk Cake as it entirely made of milk and milk products. This Kalakand Mithai Recipe is the traditional recipe and not an instant version made with condensed milk. Here we use lemon juice to curdle the milk and make fresh paneer, you could also use store bought paneer to skip this section completely. This Kalakand Mithai is very rich is texture as well as taste. Although Kalakand originated in Northern India, Maharashtra has equally embraced the taste and essence of these Indian Milk Cake. An absolute pleasure to the sweet tooth, this Kalakand is worth the extra efforts it takes.

For similar sweet recipes, check: Pineapple Basundi Recipe, Sooji Kheer Recipe, Kunda Recipe, Mango Basundi Recipe, Seviyan Kheer Recipe

So let’s get started with Kalakand Mithai;

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves: 15-16 pieces medium size

 

Ingredients:

 

1) 1/4 litre milk

2) 5tbsp sugar

3) 1/2 kg khoya

4) Cardamom powder

5) Almond and pista slices

 

Method:

 

In a pan add milk and sugar.

Let the milk boil completely till it reach to half quantity.

Then add grated khoya and keep on stirring.

Add cardamom podwer and mix well.

Mixture will thicken and  form a lump. Take a plate add little ghee, add mixture and spread it. Make one thick layer.

Spread almond and pista slices. Let it cool.Keep aside for at least 2 hours to set.

Cut into pieces. Garnish with silver varakh.

 

How to make Kalakand with step by step images:

 

1) In a pan add milk and sugar.

 

kalakand

kalakand

 

2) Let the milk boil completely till it reach to half quantity.

 

kalakand

kalakand

 

3) Then add grated khoya and keep on stirring.

 

kalakand

kalakand

 

kalakand

kalakand

 

4) Add cardamom powder and mix well.

 

kalakand

kalakand

 

5) Mixture will thicken and  form a lump. Take a plate add little ghee, add mixture and spread it. Make one thick layer.

 

kalakand

kalakand

 

kalakand

kalakand

 

6) Spread almond and pista slices. Let it cool.Keep aside for at least 2 hours to set.

 

kalakand

kalakand

 

7) Cut into pieces.

 

kalakand

kalakand

 

8) Garnish with silver varakh.

 

Kalakand

Kalakand

 

kalakand

kalakand



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