Milk Cake Mithai Recipe

Milk Cake Mithai is a traditional Indian sweet and has its origin in Rajasthan. It is made with different variation across India. Also called Kalakand here we show how to make this wonderful sweet using milk powder. Basic ingredients required for this recipe are milk, milk powder, sugar and citric acid. This mithai has the granular texture owing to the fact that while this sweet is made it is curdled with citric acid or any other sour substance. Milk powder helps make this mithai more tastier and increases the output which otherwise would be half with only milk. Make this traditional Indian Mithai during any festivals like Navratri, Diwali, Holi or Eid or during any celebrations at home or party. You will just love this home made mithai!

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INGREDIENTS:

1 Litre Full Fat or Whole Milk

1 cup milk powder

Pinch citric acid (nimbu ke phool)

1/3 cup sugar

1/4 tsp cardamom powder

1 tsp melted ghee (clarified butter) + for greasing 

1 tbsp pistachio clippings (optional)

SERVES: Makes 428 gm Milk Cake / Kalakand 

PREPARATION TIME: 5 Min

COOKING TIME: 50 Min

TOTAL TIME: 55 Min

* 1 CUP = 237 ML

METHOD:

1. Grease non-stick kadai with ghee (clarified butter). 

2. Add 500 ml full fat or whole milk.

3. Add milk powder little by little while mixing it well to avoid any lumps. 

4. Add 500 ml full fat milk and put it on high flame and cook till it comes to boil stirring constantly.

5. Keep flame on med-high and cook till milk reduces to half (rabdi consistency) stirring constantly.

6. Add citric acid (nimbu ke phool) and mix well. Cook for 10 min more.

7. After 5-10 min add sugar and mix well. Keep flame on med-high and cook till thick mawa consistency.

8. Add Cardamom powder and mix. 

9. Cook till mixture leaves the sides of the pan.

10. Add 1 tsp melted ghee (clarified butter) and cook till nice pink colour. Keep stirring constantly.

11. Switch off the flame.

12. Grease a thali or mould and transfer hot milk cake mixture to it and spread using a spatula. 

13. Decorate with pistachio clippings (optional). Leave open for 10 min. 

14. Cover the milk cake with a plastic wrap or plate.

15. Allow the milk cake to set for 6-8 hours.

16. Cut the milk cake in to desired pieces and serve!

17. Delicious milk cake is ready! You can store it for 7-10 days at room temperature.

TIPS:

1. Greasing the kadai reduces the problem of milk sticking to the bottom of pan.

2. Milk powder has 2 benefits. First milk cake will be very soft and will have very nice texture and second when you make milk cake with 1 litre milk it takes 40-50 min and when you make it with milk powder it will take 40-50 min but the quantity would be almost doubled!

3. While adding milk powder to milk mix well and try to remove all the lumps, however, if any lumps remain it will break while boiling the milk.

4. Keep scraping the sides of kadai while cooking milk.

5. Citric acid helps make the milk cake become nice and granular. But don't add much. Add only a pinch citric acid or else milk cake will have big granules! 

6. Adjust sugar as your preference. I have added 1/3 cup but you may also add 1/2 cup if you prefer more sweet.

7. If you prefer dark colour milk cake cook for more time after adding ghee.

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