Barnyard Millet Milk Cake (Kalakand)
Prep 10 min · Cook 45 min · Servings not given in the source
Make
Ingredients
- dehulled barnyard millet — 50 g
- water (5 cups, per the method, to cook the millet)
- milk — 500 ml
- citric acid — 1 g (or the juice of 1 lemon)
- sugar — 75 g
Method
- Boil the barnyard millet with 5 cups of water in a saucepan, then strain off 100 ml of the starchy cooking liquid (the gruel) and keep it.
- Mix the gruel with the milk and boil for 10 to 15 minutes.
- Add the citric acid or lemon juice and keep stirring until the milk curdles.
- Add the sugar gradually and keep boiling and stirring until the liquid has cooked away.
- Pour it onto a greased plate or tray, let it cool and cut into pieces.
Tips
- General practice: stir constantly in the last stage, on low to medium heat, so the milk cake does not scorch.
- General practice: barnyard millet (samak / sanwa / bhagar) is a common fast-day grain in North and West India, and the other ingredients here are ones many families use on fast days; customs differ, so check your own family's practice.
Recipe from ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 128 (printed p. 126), written in our own words.