Kalakand (Milk Cake)

Kalakand is a very popular Indian sweet prepared with milk and sugar. It has a soft, moist, and slightly crumbly texture with a delicate cardamom flavour.

The traditional way of preparing Kalakand is a very long process. It is made by slightly curdling the milk and reducing it on a very low flame until thickens. It takes several hours and continuous stirring.

Today we are going to make a quick version of Kalakand with two ingredients and it will take only 15 to 20 minutes, but it tastes so delicious. You will need Chenna which is Indian cottage cheese and condensed milk. If you want to know how to prepare the cottage cheese you can visit my Indian cottage cheese recipe. There I explain step by step how to prepare it.

Instructions:

-Grease a small rectangular pan with a little melted butter or Ghee and set aside.

-Put a non-stick pan on medium heat. Add home-made fresh Chenna and the condensed milk. Mix everything well and let it cook.

-At first, the consistency will be little liquidy, but slowly it will start to thicken.

-When the mixture starts to thicken, add cardamom powder, and stir constantly on medium-low heat so that it does not stick to the bottom.

-When the mixture is thick enough (it can take about 16 minutes), turn off the flame and pour the mixture into the prepared pan.

-Spread it evenly with a spatula. Sprinkle chopped pistachios on top and press them lightly with a spatula.

-Let it cool down to room temperature and then put it in the fridge for one or two hours to set.

-After it sets, cut it into small squares (I cut them into a diamond shape) to serve.

Kalakand (Milk Cake)

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Cuisine India

Servings 4

Calories 335 kcal

Ingredients

  

• 200g Chenna (Indian cottage cheese)
• 200g condensed milk
• ½ teaspoon cardamom powder
• Chopped pistachios for garnish
• Ghee or melted butter to grease the pan

Instructions

 

• Grease a small rectangular pan with a little melted butter or Ghee and set aside.
• Put a non-stick pan on medium heat. Add home-made fresh Chenna and the condensed milk. Mix everything well and let it cook.
• At first, the consistency will be little liquidy, but slowly it will start to thicken.
• When the mixture starts to thicken, add cardamom powder, and stir constantly on medium-low heat so that it does not stick to the bottom.
• When the mixture is thick enough (it can take about 16 minutes), turn off the flame and pour the mixture into the prepared pan.
• Spread it evenly with a spatula. Sprinkle chopped pistachios on top and press them lightly with a spatula.
• Let it cool down to room temperature and then put it in the fridge for one or two hours to set.
• After it sets, cut it into small squares (I cut them into a diamond shape) to serve.