By Shreya Sarpal
October 8, 2025
Milk cake, or kalakand, is a rich Indian sweet made by curdling milk slightly and slow-cooking it to a grainy texture. It’s dense, creamy, and melts in the mouth, a festive favourite across India.
1 litre of full-fat milk 1 tsp lemon juice or vinegar ½ cup sugar 1 tbsp ghee for greasing ½ tsp cardamom powder Chopped pistachios
Boil milk in a heavy-bottomed pan and simmer until it reduces slightly.
Add lemon juice gradually to curdle the milk lightly (do not split completely).
Stir continuously till the mixture thickens and leaves the sides of the pan.
Add sugar and cardamom powder; mix till combined and glossy.
Grease a tray with ghee, pour the mixture, and let it set for 4-5 hours.
Cut into squares and garnish with pistachios before serving.