Diwali is just 5 days away and people are waiting for this festival of lights with much excitement. Diwali is a festival that is celebrated to symbolize the importance of good over evil and Goddess Lakshmi is worshiped on Diwali. People clean their houses, decorate them and light up their doors and windows as a part of Diwali celebrations. But that’s not it. Diwali is not just about wearing new clothes, bursting firecrackers and decorating homes, it is also about preparing mouth-watering delicacies that includes snacks and desserts. Since Diwali is just few days away, we thought few recipes will help you to cook something delicious at home this Diwali. We have been sharing quite a few recipes and this time we were back with yet another awesome recipe that is easy to cook. This recipe was shared with us by Chef Kasiviswanathan who is the Executive chef of Radisson Blue Atria in Bangalore.With this recipe you can learn to cook milk cake at home which is also known as Kalakand. Here is the recipe.
Milk: 3 litter
Khova: 1 kg
Sugar: 500 gm
Ghee: 500 gm
Cardamom powder: 20 gm
Lemon: 1 no.
Take the milk in a vessel with a heavy bottom and place it on high flame to simmer.
When the milk starts simmering, start stirring it. It is important to stir the milk constantly, or else it will stick to the bottom of the vessel.Cook until milk reduces to one-third of its original quantity and then reduce the flame.
Now, to make the texture grainy, add 3-4 tsp lemon juice into it and mix well. Leave it as it is for 30 seconds on low flame and stir the milk again constantly, cooking it on low flame till the until the consistency gets slightly dense.
When the milk gets thick and grainy in texture, add sugar and keep stirring constantly. Cook until milk gets really thick in consistency, the colour becomes brown and the mixture starts emanating a pleasant aroma.
At this stage, the mixture is ready. Reduce the flame, but continue to stir constantly.
Now, add green cardamom into the mixture and mix well. To make the cardamom powder, peel the cardamoms, take out seeds and grind them to a powder.
Take a small vessel in which you can set the milk cake, and grease it nicely with some ghee.
Once the mixture becomes thick in consistency, it can then be set. Turn off the flame and transfer the mixture to the small, greased vessel and cover it.
Keep aside the vessel to set. In 24 hours, the milk cake will completely set.
To take out the milk cake from the vessel, run a knife all around it and reheat the vessel over the flame for 5-6 seconds to separate it from the vessel.
Now flip it over a plate, tap on the top to separate the milk cake.
Once out, cut it into chunks of any shape or size as you wish.13 Serve it immediately or keep it and savour the delicious sweet dish over the next couple of days.
Your milk cake or Kalakand is ready to serve.