Do you like love sweets ? Milk solids and sugar is a marriage made in heaven. The texture of milk cake is very rich and decadent. You can see the fine crumble of the milk solid running all across this dish.Milk cake also known as ‘Kalakand’ in India is an all time favourite dessert.Milk cake is usually quite expensive as its shelf life is very less.Yes , anything with milk means a shorter shelf life.This is such a simple recipe you would be surprised.There are so many variations of milk cake. You can do it chocolate, rose flavoured with pistachios, add beetroot for a healthy kick. The world’s your oyster when it comes to customising this amazing dessert. Trust me I know it would be hard for you to stop at one piece.
Well I don’t have much time on hand and have family members coming over ! Ok I hear you , buy khoya or milk solids from the supermarket, works just as fine.A photo is word a thousand words so let me let the photos do the talking.This is a sinfully tasty dessert that your guests will absolutely love.
If you are in India however I would recommend you to go down to a sweet shop.Ask them for khoya with a coarse texture.A coarse texture gives the milk cake so much body and flavour you would be glad you went the extra mile.If you don’t have a lot of time don’t worry you can make it at home. All you need is some fresh milk and may be add in a little cream for that richness.Bring it all to a boil and then use either lemon or vinegar to split the milk.Next just separate the milk solids and water and wash thoroughly to get rid of the tangy lemon or vinegar smell. That’s it , add some condensed milk to your “ricotta” and there you have it , quick and easy khoya.
Soon after pouring the cooked milk cake you would see a bright orange kind of flowy mixture. Please don’t burn yourself.Much like handling melted sugar, piping hot milk burns the skin real bad..After 12 hrs in the refrigerator, the milk cake sets to a lovely slab as you can see.
When you’re making milk cake there are a few things that could ruin this very easy recipe. I never increased the flame while cooking the milk solids and you shouldn’t either. Always cook on low flame and keep stirring to avoid the milk from burning or sticking to the bottom of the pan. Second never make anything which has milk in a nonstick vessel.Milk tends to react to the nonstick coating and its bad for health.While I don’t recommend using aluminium vessels usually for this dessert I can say it is safe to make in an aluminium pan. You could also use a granite finish pan.
I’ll repeat again except the time when you’re boiling milk never have your cooking stove go beyond a low flame. If you like to have a little brown colour to your milk cake, just cook it a little longer.It will definitely taste a bit different.I must warn you , you have to be patient the time taken to make a lightly golden brown milk cake is almost double of the cooking time I listed for this recipe.Be very careful when you’re working with hot milk stuff. No distractions, always be watchful of the milk as it cooks, I don’t want you to burn yourself.
I hope you enjoyed reading, do try out the recipe and share your experiences in comments below.If you wish to connect with me or share any ideas or suggestions, feel free to write to me at mailto:firstname.lastname@example.org
- Prep Time: 15m
- Cook Time: 25m
- Total Time: 40m
- 200 grams Milk Solids,Khoya
- 2 tablespoons Clarified Butter
- 2 tablespoons Milk
- 100 grams Sugar
- 1/4 teaspoon kesar
- 1/2 teaspoon Orange Extract
- 1/2 cup Almonds
- Start by bringing the milk solids to room temperature, you can chop them up into cubes to make it easy to handle
- In a heavy bottom pan add clarified butter and milk and bring it to a simmer
- Add the cubes milk solids and continue stirring till everything sort of melts to form a shiny pasty mixture
- Add in few strands of kesar soaked in milk to the mixture above followed by ground almonds for texture
- Add orange extract or any favouring of your choice
- Transfer to a mould or plate and garnish with chopped almonds
- Let it sit for at least 12 hrs to get that lovely texture and flavour