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Alwar milk cake (kalakand)

AI-drafted · awaiting admin review

A grainy, caramel-centred milk sweet slowly cooked from milk and sugar, made famous by the sweet shops of Alwar.

Region: Rajasthan (Alwar)Occasion: Festivals and giftsTime: 2 hours + settingServes: 8Vegetarian

Ingredients

  • 2 litres full-cream milk
  • 1 tsp lemon juice or a pinch of alum
  • ¾ cup sugar
  • 1 tbsp ghee
  • ½ tsp cardamom powder

Method

  1. Boil the milk in a wide heavy pan and keep it simmering, stirring often.
  2. When it has reduced by half, add the lemon juice or alum so the milk turns slightly grainy.
  3. Keep cooking, scraping the sides, until it is thick and pasty.
  4. Add sugar and continue on low heat until the mixture turns light brown and leaves the sides of the pan.
  5. Stir in ghee and cardamom, then press into a greased deep tin. Cover and leave 6–8 hours to set; the centre darkens as it cools.
  6. Cut into thick pieces.

History

Alwar’s milk cake is linked by local tradition to a sweet maker who began making it there in the years after Independence.

Significance

Alwar milk cake is bought as a gift and is one of the most famous sweets of eastern Rajasthan.

Sources