Preparation of Kalakand
EXPERIMENT 6 PREPARATION OF and Milk Cake
KALAKAND AND
MILK CAKE
Structure
6.1 Introduction
6.2 Objectives
6.3 Experiment
Principle
Requirement
Procedure
Observation
Results
6.4 Precautions
6.1 INTRODUCTION
Both kalakand and milk cake are very popular milk based sweets. Though the
chemical composition of kalakand and milk cake is similar to that of burfi, their
organoleptic properties are entirely different. Kalakand and milk cake have well
developed grains and the flavour varies from distinctly cooked to even caramelize.
The size of grains and their hardness is more in milk cake than kalakand. Milk
cake has also white and brown layers, normally in the centre, and is more gummy
and chewy than kalakand. Though grainy khoa can be used for preparation of
both these sweets, starting the process from milk results into better product.
6.2 OBJECTIVES
l To learn the method of preparation of kalakand and milk cake
l To evaluate and compare their quality.
6.3 EXPERIMENT
1. Principle
Same principle implies for kalakand and milk cake preparation as for burfi and
peda, with the exception that grains have to be developed at the khoa making
stage, normally by adding some acidulant, and caramel colour developed at the
final stage, that is after addition of sugar. Kneading and working of sugar and
khoa in the preparation of kalakand and milk cake is not done to that extent as
in case of burfi and peda.
2. Requirements
i) Heating kettle/ Karahi
ii) Stirrer having one end flattened and wooden handle 23
Practical Manual— iii) Fat and acidity testing kits for milk
Dairy Products-II
iv) Muslin cloth
v) Weighing balance
vi) Trays/ aluminum moulds
vii) Parchment paper.
viii) Thermometer 0-110oC
ix) Buffalo milk/Danedar khoa
x) Sugar
xi) Heating source/ fuel
3. Procedure
Kalakand making
i) Take a representative sample of milk and analyze it for fat and acidity. Slightly
high acid milk (upto 0.18% acidity) can be used for the preparation of kalakand
provided it does not smell sour.
ii) Standardize buffalo milk to about 5.5% fat.
iii) Filter the standardized milk through a muslin cloth into the kettle.
iv) Start boiling milk with continuous stirring and scraping. If fresh milk has been
used, add small amount (0.01–0.02%) of citric acid to milk on its first boiling.
v) On achieving pat formation stage (semi-solid consistency), add sugar @ 6% of
milk.
vi) Heat the product till it starts leaving the sides of kettle. Leave kalakand in the
kettle for cooling to about 50oC.
vii) Then transfer it into a clean and dry tray/ moulds, which have been previously
oiled. Store at room temperature till properly set. Cut pieces of desired size
and wrap in parchment paper.
viii) Kalakand can also be directly prepared from khoa. For that take Danedar
khoa in a Karahi. Heat upto 60oC. Scrap Karahi properly while heating
khoa to avoid burning. Add sugar @ 30% of khoa and mix well. Transfer to
shallow trays / moulds for cooling and setting. Then cut pieces of desired sizes
and package.
Milk Cake
The procedure for making milk cake is almost same as given above for the
kalakand with the exception of
i) Add citric acid (0.02%) to milk at the time of boiling to induce hard and large
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size grains in milk cake.
ii) Add half of the total sugar (@ 6% of milk) at pat formation stage so that more Preparation of Kalakand
browning develops. and Milk Cake
iii) Add the remaining half of sugar at final stage when the temperature is about
90oC. Fill the product into oiled aluminum trays/ moulds.
iv) Transfer the moulds/ trays in a hot oven maintained at 60oC for 1 hour so that
intense browning takes place in the interior portion of milk cake and texture
becomes gummy and chewy.
v) Take out milk cake from the oven, cool to room temperature and cut into pieces
of desired size.
vi) Package individual piece in glossy paper and then place in plastic/ paperboard
cartons.
vii) For making milk cake directly from khoa, select Danedar khoa and heat it
upto 90oC. Then add sugar (30% of khoa), mix well and transfer to aluminium
trays/moulds in hot condition. Keep the moulds at 60oC for about one hour
so that interior portion becomes dark brown. Rest steps are same as discussed
above at v and vi.
4. Observations
a) Particular of raw milk/ khoa
Type ______________ Quantity______________litre/ kg
Acidity ______________% LA Fat ______________%
SNF/TS ___________% Organoleptic quality __________
b) Processing
Type of kettle ______________
Heating source ______________
Time heating started ______________
Name of coagulant added ______________
Rate _____________
Stage of adding coagulant ______________
c) Making sweets
Name of the sweet ______________
Temperature of adding sugar ______________
Rate of adding sugar ______________
Stage of adding sugar ______________
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Practical Manual— Time heating completed ______________
Dairy Products-II
Total time required ______________
Temperature of which product transferred to tray/ moulds ____________
Time and temperature of setting/ colour development _____________
d) Quality of sweet
Organoleptic quality ______________
Chemical quality ______________
Out-turn ______________
5. Results
On the basis of observations, summarize your results in tabular form on the quality
and yield of kalakand and milk cake and time required from different raw materials
and draw useful conclusions.
6.4 PRECAUTIONS
i) The high acid milk, if used, should not be sour.
ii) Add acidulant at the rate and time recommended in the method.
iii) Keep khoa and sugar mixture at controlled temperature for developing typical
brown colour layers in milk cake.
iv) Select aluminium trays/ moulds for brown colouration because of fast heat transfer.
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