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Kalakand | Milk Cake | Ajmeri Kalakand | How to make Kalakand | Milk Cake | Ajmeri Kalakand

By Arti Mehta  |  10th Apr 2017  |  
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  • Kalakand | Milk Cake | Ajmeri Kalakand, How to make Kalakand | Milk Cake | Ajmeri Kalakand
Kalakand | Milk Cake | Ajmeri Kalakandby Arti Mehta
  • Prep Time

    2

    mins
  • Cook Time

    40

    mins
  • Serves

    2

    People

17

0

About Kalakand | Milk Cake | Ajmeri Kalakand Recipe

Kalakand which is also known as Milk cake is a very delicious sweet. It is a perfect sweet for any festive occasion.

Kalakand | Milk Cake | Ajmeri Kalakand is a popular aromatic and delicious dish. You can try making this amazing Kalakand | Milk Cake | Ajmeri Kalakand in your kitchen. This recipe requires 2 minutes for preparation and 40 minutes to cook. The Kalakand | Milk Cake | Ajmeri Kalakand by Arti Mehta has detailed steps with pictures so you can easily learn how to cook Kalakand | Milk Cake | Ajmeri Kalakand at home without any difficulty. Kalakand | Milk Cake | Ajmeri Kalakand is enjoyed by everyone and can be served on special occasions. The flavours of the Kalakand | Milk Cake | Ajmeri Kalakand would satiate your taste buds. You must try making Kalakand | Milk Cake | Ajmeri Kalakand this weekend. Share your Kalakand | Milk Cake | Ajmeri Kalakand cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Arti Mehta for inputs. In case you have any queries for Kalakand | Milk Cake | Ajmeri Kalakand you can comment on the recipe page to connect with the Arti Mehta. You can also rate the Kalakand | Milk Cake | Ajmeri Kalakand and give feedback.

Kalakand | Milk Cake | Ajmeri Kalakand

Ingredients to make Kalakand | Milk Cake | Ajmeri Kalakand

  • Milk: 1 liter
  • lemon juice: 1 tsp
  • water: 2-3 tbsp
  • sugar: ¼ cup
  • Ghee (clarified butter): 1 tsp
  • pistachio: 1 tbsp (chopped)
  • cardamom Powder: ½ tsp

How to make Kalakand | Milk Cake | Ajmeri Kalakand

  1. In a heavy bottomed pan heat milk. Let it boil once and then lower the flame.
  2. Let the milk boil until it is reduced to one-third.
  3. Mix together lemon juice and water and add this mixture to the boiling milk. Do not stir for a few seconds.
  4. Now stir the milk and let it thicken. Stir the milk occasionally so that it doesn’t stick to the bottom. Keep the flame on low always.
  5. Add sugar and stir.
  6. After 12-15 minutes the milk would have completely reduced.
  7. The color will start changing.
  8. Add ghee at this point, mix well, and let cook for 1-2 minutes. The sweet will have different shades of brown.
  9. Add chopped pistachio and cardamom powder. Mix well.
  10. Switch off the flame.
  11. Take a greased pan and pour the content into it.
  12. Make the sweet uniform by pressing it with the help of a spoon.
  13. Let it cool completely. Then cut into desired shapes and serve.
  14. Delicious “Kalakand – Milk Cake” is ready!

My Tip:

1. Always take full cream milk; the results are much better as compared to low fat or fat free milk. 2. To get dark brown color let the mixture cook for just 1-2 minutes more. It will give a beautiful shade. 3. The quantity of sugar can be increased as per one’s taste. 4. The shelf life of this sweet is about 5-6 days when refrigerated and 1-2 days at room temperature.

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The authentic recipe of Kalakand | Milk Cake | Ajmeri Kalakand is prepared and provided by Arti Mehta. Better Butter does not take any responsibility for any duplicity or plagiarism.