Hey everyone! We all have heard about milkcake. Right? Milkcake  is an Indian sweet dessert prepared from solidified sweet and milk which is prepared particularly during festival and religious events. Also known as kalakand which originated from Rajasthan, India. It is one of my favourite sweets. Although preparation of this sweet can be time consuming and monotonous, but certainly the end result would definitely make you happier. So let's start with some tips :

• Take full cream milk as it contains more milk solids required for making kalakand.
• Add lime juice or vinegar only after milk has been reduce to ⅓ of the original amount.
• Once the milk solids are prepared, pour into a steel or aluminium utensil for proper texture and colour.
• Boil milk on medium flame and keep the flame low during cooking afterwards, otherwise it might burn.

Cuisine : INDIAN DESSERT

INGREDIENTS:

• 1 litre - full cream milk 
• 1 cup - sugar 
• 2 tbsp - water 
• 2 tsp - lime juice 
• ¼ tsp - elaichi / cardamom powder
• Chopped dryfruits 

INSTRUCTIONS: 

1. Take a large thick bottom utensil and heat the milk on medium flame. Keep stirring continuously.
2. Bring the milk to boil and reduce it to half. Also, keep stirring it in between till the milk reduces and thickens entirely.
3. Take two tablespoon of water and two teaspoon of lime juice in a cup and mix it.
4. Now pour it on to the milk keeping on low flame. Let it simmer for 2 minutes without stirring.
5. After that, stir and allow the milk to curdle.
6. Now, add 1 cup of sugar to it. Stir continuously and dissolve the sugar well.
7. Keep the flame low as milk.
8. Now milk get thickens and turns slightly golden brown in colour. Also the milk mixture starts to separate the pan.
9. Then, add cardamom powder and mix it well.
10. Transfer the mixture to greased steel container and level it up using back of spoon.
11.  Now, allow it to cool for 12 hours or till they cool completely.
12. Once it get cooled completely, separate the sides with sharp object like knife. Reverse it then unmould it.
13. At last, cut the milk cake into pieces and garnish with chopped dryfruits.

Your milkcake is ready. Try it at home. You can store it for a week as it stays good for a week when refrigerated.

Thank you for reading. Keep supporting. See you soon in the next blog. Have a nice day ahead!