Alwar Kalakand Milk Cake Rajasthan

Method

1. 1

   Heat the milk: Pour 2 litres full-fat milk into a wide, heavy pot. Bring to a full boil on medium-high heat, stirring.

2. 2

   Reduce on medium heat: Cook on medium heat, stirring every 4 to 5 minutes, for 30 to 35 minutes until the milk reduces to roughly 1/3 its volume and is very thick and creamy.

3. 3

   Add the coagulant: Add lemon juice or citric acid solution while stirring. The milk will begin to slightly curdle and become grainy — this is intentional. Unlike paneer where the whey is drained, in kalakand the whey is cooked off within the preparation.

4. 4

   Cook until the whey evaporates: Continue cooking and stirring as the whey gradually evaporates. The mixture will become progressively grainier and thicker over 10 to 15 more minutes.

5. 5

   Add sugar: Add sugar. Stir. The sugar dissolves and the mixture loosens briefly before thickening again.

6. 6

   Add saffron (optional): Add saffron if using.

7. 7

   Cook to setting point: Cook and stir for 8 to 10 more minutes after adding sugar until the mixture is very thick, almost completely dry and pulling away from the pot sides.

8. 8

   Add cardamom: Add cardamom. Stir.

9. 9

   Transfer to a greased tray: Pour into a greased flat tray. Spread to about 2 cm thickness. Press firmly and evenly.

10. 10

    Garnish, cool and cut: Scatter pistachio slivers on top. Press gently. Cool at room temperature 30 minutes. Refrigerate 1 hour until completely firm. Cut into squares.

11. 11

    Note: Alwar Kalakand is credited to Baba Thakur Das, a milk sweet maker in Alwar who is said to have invented the preparation in 1947. Alwar, a princely state in northeastern Rajasthan known for its dairy heritage, has a milk sweet tradition that includes kalakand, milk cake and several other preparations. The Alwar version is specifically grainier and less smooth than the commercial kalakand found across India — the graininess is the authentic character.