When the milk starts to get little thick, add alum or lemon juice. Change ), You are commenting using your Facebook account. Over years, I noticed that people usually interchange the name Milk cake and Kalakand with Milk/Khoya Burfi, but to me THIS is the actual Milk Cake which is available mainly in North India. ( Log Out /  Everyone loves it! No ghee, just paneer is the fat in this sweet. Post was not sent - check your email addresses! I always loved the bottom layer the best! To hold better I add some milk powder. this exotic milk based sweet is also known as kalakand which was traditionally originated from rajasthan. Full Cream milk- 2 litres Instructions. Kalakand is an Indian sweet made out of solidified sweetened milk, it is a rich milk cake or fudge. It is actually a milk cake and is consumed throughout the country. Kalakand is a indian sweet that made milk and sugar.The original recipes takes lots of time to cook.so I create a recipe that’s very easy to make ,less time consuming and only made with few ingredients.you can’t tell the difference between original and homemade recipe of kalakand. an exotic traditional indian sweet dessert prepared from solidified milk and paneer. Add the gulkand. In a saucepan add the paneer, condensed milk and milk powder. That same ‘Danedaar'(granular) look and feel is present in this simple, homemade, microwave version. Kalakand is a very traditional and delicious dessert, made with whole milk, a variation of burfi, and is soft and grainy in texture. Reply. The only difference between the two is the texture and the colour, where kalakand is known to be white in colour and milk cake is brownish in colour. See also. milk powder burfi recipe | milk powder barfi | milk powder recipes with detailed photo and video recipe. Thanks buddy! Change ). This one sounded easy and simple to try. So glad you enjoyed the kalakand…that too with fat free cond. The fried version of this sweet is consumed in West India as well. While both sweets are made by cooking and reducing milk, sugar and cardamom, Milk cake is cooked until the milk solids caramelize slightly at the edges, and is mostly made without any nuts. It is moist, has grainy texture & flavored with cardamom, rose water & saffron. The paneer/chena is simmered in milk powder and reduced until the right consistency is reached. My memory of this cake is that it has to be moist, not too sweet and definitely with granular chewy texture. Had it not been for me, I would have never tried my hand at this wonder. Mocha Milk Cake / Easy Chocolate kalakand When festival is around the corner we would love to have feast, Mocha milk cake is super easy recipe with modern food trend twist . Answered September 19 Kalkand is made by adding Chenan and sugar to evaporated milk. (courtesy : Wikipedia) This is one of the most scrumptious sweet in North and East India where milky white kalakand are hugely popular but in Western India, its fried version or the Ajmeri Kalakand is more in demand, where it is also known as milk cake. milk cake recipe | milk cake kalakand sweet recipe | milk cake mithai with step by step photo and video recipe. All Cakes & Cupcakes. So, in this post, I will present you with 5 recipes to choose from for your dear brother. Mithai Muffins, the easiest cake recipe ever! Kalakand has a very soft, light, crumbly and melt-in-the-mouth texture whereas Milkcake on the other hand has more intense flavors, texture, it’s slightly stiff & not that tender. This sweet is also called as milk cake, milk fudge or qalaqand. 1 cup sugar. However MilkCake is originally made by adding alum to evaporated milk and sugar and clarified butter (Gee). Ghee Kalakand. In a pot, heat ghee on a medium heat. Kalakand is a delicious and an exotic Indian sweet dessert prepared from solidified milk and paneer.It is widely prepared in all the parts of Indian regions. A grainy dessert which is so soft that it will melt in your mouth as soon as you consume it. But for yesterday, I used whole milk which I cooked down to yield a dessert that was soft crumbly and pure perfection. Reply. hello aunty, Boil the milk and reduce it to half. Kalakand is white in color and softer than the Indian milk cake. Sugar- 90 gms (I like the sugar low, you may increase. The milk cake from Alwar comes in a block which is blonde at the top and gets darker towards the bottom. Cut into squares and serve. Then, add the non-fat dry milk powder and mix well. Instructions ( 1 cup =255 ml) In a large thick bottomed pan heat milk. Honestly, we never notice much difference between the full fat and part skim ricotta cheeses. Transfer to a ghee-greased thaali/large plate and leave to set for a few hours. Here is how I made it The new oven baked Ricotta Kalakand (Milk Cake) Recipe is even better, it has double the cheese, less sugar and tastes yummy. Add the sugar and water to the pot and mix well. 2 tsp lemon juice. The texture of kalakand is moist, soft and grainy unlike other milk barfis. Do not stir for a few seconds. There won’t be in any difference in taste. popularly milk cake recipe is prepared during holi, eid, diwali and navaratri festival, but certainly can be prepared without any occasions and served as dessert. Ghee Kalakand. So it requires more energy and time. Enjoy! Vinegar- 2 tsp (Souvik suggests adding ½ a tsp of alum/fitkari. The recipe gives a moist and granular textured kalakand. Bring 1/2 litre milk to a boil. Kalakand is made by reducing milk, sugar. Keep stirring the milk on medium to low flame till the milk reduces by 1/4, it will take approx 35-45 minutes. 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. It’s so yummy! It is a simple desserts recipe to make at home for special occasions with paneer and condensed milk. The process of making milk cake and Kalakand are very similar but they are not the same. This Instant Kalakand Recipe requires only three ingredients, sweetened condensed milk, paneer and cardamom, and explains entire process with step by step photos. The traditional way of making mawa is undoubtedly the best, but with a busy day-to-day schedule, this … Kalakand has a very light color and is delicate, juicy, moist, soft, light, crumbly and melt-in-the-mouth in texture. https://www.vegrecipesofindia.com/kalakand-recipe-quick-kalakand-recipe 6. This is done to seal the heat inside which gives a very nice brown color and texture to the milk cake. To make kalakand at home you need to follow … An hour and half of stirring and some adjustments to Souvik’s fantastic basic recipe and I had these delicious fudge like ‘Gulab Kalakand’ . Add the vinegar and sugar, and continue to thicken. Adding milk powder is totally optional, it doesn’t change the kalakand taste. Lemon Juice – Lemon juice is added in the boiled milk to curdle the same and prepare Chenna out of it. Kalakand is a Indian soft milk cake which is prepared by condensing the milk to thick consistency . Ajmeri kalakand, Alwari kalakand, milk cake: Cookbook: Kalakand, Qalakand Media: Kalakand, Qalakand; Kalakand is an Indian sweet made out of solidified, sweetened milk called Khoa. This shud be trending. Take a tray or tin box & grease it with ghee & transfer the mixture with the help of a spatula and press it lightly. www.indoamerican-news.com/mamas-punjabi-recipes-milk-cake-milk-fudge Image of alwar, festivals, brass - 125773636 First milk is boiled and then with help of vinegar or lemon juice milk is converted into chena. I’m sure you’ll like this one , Wow! Author: Sabah Shah. It all depends on the cooking method and the type of ingredients used. Here in the recipe given below, we have used milk and milk powder as the main ingredients to simplify the process of making kalakand. ( Log Out /  When it comes together add the honey and ghee and cook till the mixture leaves the sides of the pan. Just a quick question, is there a difference between this milk cake recipe and the Kalakand recipe on your website? You can reduce the quantity of sugar in this recipe, it won’t … I didn’t have any and vinegar worked fine) Simmer the milk ti it reduces to half pr one third of its quantity. 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