Milk Cake Slice

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Introduction:
Milk Cake Slice, also known as Kalakand, is a traditional Indian dessert that’s rich, creamy, and utterly delicious. This sweet treat is made with milk, sugar, and a hint of cardamom, then garnished with nuts. The dense, fudge-like texture and the delicate flavor make Milk Cake Slice a delightful addition to any dessert table.

Ingredients:

For the Milk Cake:

  • 1 liter whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon cardamom powder
  • 1 tablespoon lemon juice or vinegar

For Garnishing:

  • 2 tablespoons chopped pistachios
  • 2 tablespoons chopped almonds

Optional Additions:

  • A few saffron strands soaked in 1 tablespoon warm milk for extra flavor and color

Instructions:

1. Prepare the Milk:

  • Pour the whole milk into a large, heavy-bottomed pan and bring it to a boil over medium heat, stirring occasionally to prevent it from sticking to the bottom.

2. Curdle the Milk:

  • Once the milk comes to a boil, add the lemon juice or vinegar. Stir gently and continue to cook until the milk curdles and separates into whey and curds.
  • Remove from heat and strain the mixture using a cheesecloth or a fine mesh strainer to separate the whey. Rinse the curds under cold water to remove any acidic taste.

3. Cook the Milk Solids:

  • Return the curds to the pan and cook on low heat, stirring constantly.
  • Add the sugar and cardamom powder. If using saffron, add it now.
  • Continue to cook until the mixture thickens and starts to leave the sides of the pan, forming a mass.

4. Set the Milk Cake:

  • Grease a square or rectangular pan with a little ghee or butter.
  • Pour the thickened milk mixture into the pan and spread it evenly.
  • Press the mixture down firmly using a spatula to ensure it sets properly.

5. Garnish and Cool:

  • Sprinkle the chopped pistachios and almonds over the top, pressing them lightly into the surface.
  • Allow the milk cake to cool completely, then refrigerate for at least 2 hours to set.

6. Slice and Serve:

  • Once set, cut the milk cake into slices or squares.
  • Serve chilled or at room temperature.

Tips for Success:

  • Use whole milk for a richer and creamier texture.
  • Stir the milk constantly to prevent it from burning or sticking to the pan.
  • Ensure the mixture thickens well before setting, as this will help the milk cake hold its shape.

Nutritional Estimate:
(Per Serving, based on 12 servings)

  • Calories: 150
  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 25mg
  • Sodium: 50mg
  • Carbohydrates: 18g
  • Fiber: 0g
  • Sugars: 16g
  • Protein: 4g

Recommendation:
Milk Cake Slice is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to a week. This sweet treat pairs wonderfully with a cup of chai tea or coffee. Perfect for festive occasions or as a delightful dessert after a hearty meal.

Enjoy your Milk Cake Slice!

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