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