This exotic milk-based sweet is also known as kalakand which was originally originated from Rajasthan. Popularly milk cake recipe is prepared during the festive season, but certainly can be prepared without any occasions and served as dessert. We prepare the Ajmer Milk Cake with our farm fresh ghee, fat-rich milk and the right amount of sugar with The ultimate mouth-watering recipe reaches your hand with a little magic of our expert touch.
Grainy and sweet, this traditional Indian milk fudge is an all-time hit. Milk and sugar are cooked and then split with lemon, cooled, set, and cut into cubes. The slight caramelization gives it a light brown color and slightly fudgy texture.
Milk is boiled to one-half and the aid of lemon makes it a grainy texture. Slowly add sugar in small quantities multiple times at different intervel. The secret of the recipe is fat-rich milk and the amount of lemon used to make the grainy texture. If more lemon is used, it tastes chewy. Slow cooking at medium flame helps to achieve defined color and good texture. Finally, our farm fresh ghee and handful amount of nuts enhanced the taste of milk cake. The cooling time is very important to make the perfect cut. Final expertise touch makes this Ajmer Milk cake / Kalakand melt in your mouth
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