Indian Milk Cake (Kalakand)

Nutrition values are AI-estimated based on ingredients.

• 6 cups whole milk
• 3 tablespoon lemon juice
• 1/2 cup sugar
• 1/8 teaspoon crushed cardamom
• 2 tablespoons ghee or unsalted butter
• 1 tablespoon sliced pistachios

1. 1Pour 6 cups of whole milk into a large non-stick pan and bring to a boil, stirring frequently for about 2 minutes.
2. 2Gradually add 3 tablespoons of lemon juice to the boiling milk, stirring continuously until the milk curdles and separates into solids and whey water.
3. 3After about 5 minutes of curdling, scoop out approximately 1.5 cups of whey water to reduce the sourness.
4. 4Continue cooking the milk solids, stirring continuously for approximately 14-15 minutes, until most of the liquid evaporates and the mixture thickens into a crumbly mass.
5. 5Add 1/2 cup sugar, 1/8 teaspoon crushed cardamom powder, and 2 tablespoons of melted ghee or butter to the pan.
6. 6Stir and cook for another 2-3 minutes until the mixture becomes dense, cohesive, and sticky.
7. 7Transfer the milk cake mixture from the pan to a greased rectangular plate and press it down very firmly with a spatula to form a compact block.
8. 8Garnish the top with thinly sliced pistachios and allow it to rest for at least an hour before serving.

These instructions are our analysis of the original video. Watch on YouTube →