Eggless Cake – Kalakand – Milk & Paneer cake


Kalakand cake – No eggs!!!

Ingredients

4 cup milk (whole milk preferable)

2/3 cup fresh paneer/cottage cheese

1 ½ cup sugar

¼ cup crushed corn flakes

¼ cup raisins

¼ cup fat-free dry milk

1 cup all purpose flour

1 teaspoon baking soda

Method:

  1. Boil milk on medium heat stirring very frequently until the milk reduces about 1 ½ cup – it will take about 30-35 minutes. Turn off the heat.
  2. Grease a 9 inch round pan with 1 teaspoon softened unsalted butter or ghee –clarified butter.
  3. Preheat oven on 375 degree Farenheit and place the pan with softened butter. Once melted take out the pan and apply butter evenly with spatula on the pan.
  4. Grate and smoothen the fresh paneer and add to the reduced milk with sugar and dry milk, corn flakes and raisins. Mix well but slowly. Do not overbeat. – I mixed with hand like preparing dough with batter like consistency.
  5. Mix flour and baking soda well in a bowl.
  6. Pour the milk mixture over the flour and mix well with spoon. Mixture is not required – one less cleaning job!!!
  7. Add the cake batter to the greased pan and bake for 15 minutes. Insert a toothpick in the middle of the cake. If it comes out clean cake is ready else let bake for another 3-4 minutes until the cake is baked.

Variation:

  1. Use store-bought kalakand instead of boiling milk and adding paneer. Reduce the sugar to ½ cup.
  2. Skip the corn flakes, flour, baking soda and baking to prepare Kalakand sweet. Put the milk/paneer/sugar/raisins/fat-free milk mixture over greased plate. Let cool for few minutes and cut into pieces. Ready to serve!!!
  3. Add grated coconut to #2 variation and make ladoos!!!
  4. Use ½ tin condensed milk instead of boiled milk and sugar for faster preparation.

Note: this is not the regular cotton-like smooth cakes but it is still very soft and delicious. No eggs so good for vegetarians.

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