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Milk Cake Sweet Recipe

Time and servings

Nutrition

Per servings.

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About

Milk Cake, also called Kalakand, is a classic Indian sweet made by reducing milk until it becomes thick and grainy. It is then sweetened with sugar and set into soft, fudgy blocks. This sweet is extremely popular in North India, especially in Uttar Pradesh, Rajasthan, and Delhi. You can find it in almost every halwai shop, displayed proudly in rows. Although it is high in calories, people still enjoy it. It is made during festivals, weddings, and special occasions, especially Rakhi and Diwali. The interesting part is how it got its name. It gets its name from *milk cake’*s layered, cake-like texture — even though it contains no flour or baking ingredients. It is interesting to know that Milk cake shares a purpose with South India’s Mysore Pak — both are rich, festive sweets. However, they differ significantly in terms of ingredients and texture. Milk cake is made from milk solids, while Mysore Pak uses gram flour and ghee. Still, both are soft, melt-in-the-mouth, and made for celebrations. Despite the sugar, milk cake is protein-rich due to the presence of milk solids. It also lasts longer, making it great for gifting or travel. The slow-cooking makes it easier to digest and enhances its flavour. Fun Fact
In many traditional halwai shops, milk cake is poured into wooden or clay molds to cool, which helps give it its signature rustic texture and uneven color gradient — no two pieces look exactly the same, making each bite feel special!

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Ingredients

  • 3 litre milk
  • ½ lemon
  • 1 cup sugar
  • 4 tbsp ghee
  • ½ tsp cardamom powder

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Instructions

  1. Firstly, in a kadai, take 3 litres of milk and boil it till it reduces.
  2. Add ½ lemon by dropping the juice slowly.
  3. Stir and mix slowly.
  4. Milk starts to curdle little by little. Continue to cook on a low flame till the milk reduces further.
  5. Once the milk has reduced completely, add 1 cup of sugar and mix until well combined.
  6. The sugar dissolves, continue to cook, stirring continuously.
  7. Be careful as the milk starts to splutter.
  8. Continue to cook until the water is completely evaporated.
  9. Add 4 tbsp ghee, ½ tsp cardamom powder and cook well.
  10. Cook till the mixture starts to hold its shape and no water is in the mixture.
  11. Transfer the mixture to the tray and level it.
  12. Cover and rest for 4 hours till the mixture cools slightly.
  13. Finally, cut into pieces and serve the Milk Cake Recipe.

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Step-by-step

1
Firstly, in a kadai, take 3 litres of milk and boil it till it reduces.”
2
Add ½ lemon by dropping the juice slowly.”
3
Stir and mix slowly.
4
Milk starts to curdle little by little. Continue to cook on a low flame till the milk reduces further.
5
Once the milk has reduced completely, add 1 cup of sugar and mix until well combined.
6
The sugar dissolves, continue to cook, stirring continuously. Be careful as the milk starts to splutter.
7
Continue cooking until all the water has evaporated. Add 4 tbsp ghee, ½ tsp cardamom powder and cook well.
8
Cook till the mixture starts to hold its shape and no water is in the mixture.
9
Transfer the mixture to the tray and level it.
10
Cover and rest for 4 hours till the mixture cools slightly.
11
Finally, cut the Milk Cake Recipe into pieces and serve.Milk Cake Kalakand Mithai

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Video

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Tips

Even if you’re an expert cook, these essential tips can make a big difference. Particularly in getting the perfect texture, flavour, and colour for Indian Milk Cake — because this slow-cooked sweet is all about precision and patience.
  1. Full-fat milk yields the best results, providing a rich, grainy texture.
  2. Stir constantly on low heat – this prevents burning and helps even caramelisation.
  3. Add lemon juice gradually – to lightly split the milk and achieve the classic grainy look.
  4. Do not overcook after sugar – stop once it thickens to avoid a chewy texture.
  5. Let it set in a warm place – this helps form the natural two-tone colour and soft layers.
These small details are the key to creating an authentic halwai-style milk cake at home!

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Notes

  • Firstly, use full-cream milk to keep it creamy and tasty.
  • Also, adding lemon gives a danedar texture. It can be replaced with citric acid.
  • Additionally, you can increase the sugar to 2 cups to make it halwai style.
  • Finally, Milk Cake Recipe tastes great when cooked well.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/milk-cake-recipe-milk-cake-mithai/