Kalakand or Milk Cake

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I have sweet childhood memories of feasting on ‘Alwar ka Kalakand’ brought back by my maternal uncle , who was posted there back then. The milk cake from Alwar comes in a block which is blonde at the top and gets darker towards the bottom. I always loved the bottom layer the best!

Milk cake or Kalakand  is simple desi ‘mithai’ which is primarily a two ingredient wonder, the third being patience .Surprisingly, I had never made it till I saw a post on Chef at Large by my friend Souvik Mukherjee.  The perfect dark  squares left me craving for a piece! An hour and half of stirring and some adjustments to Souvik’s fantastic basic recipe and I had these delicious fudge like ‘Gulab Kalakand’ . Thanks buddy! Had it not been for me, I would have never tried my hand at this wonder.
Here is how I made it
Full Cream milk- 2 litres
Vinegar- 2 tsp (Souvik suggests adding ½ a tsp of alum/fitkari. I didn’t have any and vinegar worked fine)
Sugar- 90 gms (I like the sugar low, you may increase. The original recipe suggests 150 gms)
Gulkand- 2 Tbsp (Optional) (Any fruit pulp may be added to get flavoured kalakand)
Honey – 2 Tbsp
Desi Ghee/clarified butter- 2 Tbsp

In a heavy bottomed pan/kadhai bring the milk to boil and reduce to half. Keep stirring to avoid burning.
Add the vinegar and sugar, and continue to thicken.
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When it comes together add the honey and ghee and cook till the mixture leaves the sides of the pan. Add the gulkand.
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Transfer to a ghee-greased thaali/large plate and leave to set for a few hours.
Garnish with pistachios or cashews.
Cut into squares and serve.
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20 thoughts on “Kalakand or Milk Cake

  1. Wow! G..swadisht dekhne aur khaane mein! Love the colour, pics n the shine of ghee! Truly yumminess in every morsel ❤ 🙂

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