Alwar milk cake (kalakand)
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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
- Boil the milk in a wide heavy pan and keep it simmering, stirring often.
- When it has reduced by half, add the lemon juice or alum so the milk turns slightly grainy.
- Keep cooking, scraping the sides, until it is thick and pasty.
- Add sugar and continue on low heat until the mixture turns light brown and leaves the sides of the pan.
- 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.
- 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.