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!
