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Ajmeri kalakand

Nov-01-2016
Uma Sarkar
15 minutes
Prep Time
60 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Ajmeri kalakand RECIPE

A beautiful traditional kalakand, made by me

Recipe Tags

  • Veg
  • Medium
  • Festive
  • North Indian
  • Simmering
  • Dessert

Ingredients Serving: 6

  1. Milk - 3 litre
  2. Sugar - 2 cups
  3. Ghee - 1 tea spoon
  4. Lemon - 1
  5. Cardamom powder - 1 tea spoon

Instructions

  1. To make Milk Cake Kalakand, take a large sized cooking pan and put milk in it to get warm.
  2. Cook the milk in high flame, till the milk gets boiled enough ( repeatedly stir the milk, otherwise the milk might get stuck in the pan and get burned).
  3. Reduce the milk till it becomes 1/3rd of the original quantity, and then lower the flame on gas.
  4. To partly curd the milk put lemon juice mixed with 3-4 spoon water. Leave it for 1/2 minute. Again after 1/2 minute stir the milk till it becomes a bit thicker, keep the flame low. When the milk gets thicker and partly curd, put sugar in it. And stir it repeatedly after this.
  5. You have to cook the milk until it has a thick consistency, the colour will change into light brown. The mixture will now be ready, lower the flame, stir continuously. Mix cardamom powder and stir.
  6. To set the milk cake or to make it solid, take a small utensil(Aluminium tray or bowl), spread ghee on all sides.
  7. The mixture of milk cake should be poured in this utensil, cover it and keep it aside to be set. Keep it aside for 24 hours.
  8. Cut the cake from the utensil from the sides and put it upside down.
  9. The ajmeri kalakad is ready.

Reviews (1)  

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Shalini Dubey
Nov-02-2016
Shalini Dubey   Nov-02-2016

so well made!

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