Rose Chocolate Indian Milk Cake (Layered Kalakand)
Grainy stovetop milk cake with chocolate and rose layers, pistachios, and edible rose petals. A no-oven celebration sweet cut into squares.
Equipment
- Heavy-bottom kadai or wide saucepan (3.5 L or larger)
- 8-inch square cake tin or thali
- Parchment paper
- Silicone spatula
- Ladle
Ingredients
For the milk cake base
- 2 liters whole milk 8 cups
- 1 tablespoon fresh lemon juice
- ¾ cup granulated sugar 150 g
- 2 tablespoons ghee 28 g
- ¼ teaspoon ground cardamom
- 2 tablespoons finely chopped pistachios
For the chocolate layer (bottom)
- 2 tablespoons unsweetened cocoa powder Dutch-process
For the rose layer (top)
- 2 tablespoons rose syrup sweetened, pink
- ½ teaspoon rose water
Garnish
- 2 tablespoons pistachio slivers
- 1 to 2 tablespoons dried edible rose petals
Instructions
Curdle and reduce the milk
- Line an 8-inch square tin with parchment, leaving overhang on two sides. Lightly grease the parchment with ghee.
- Pour milk into a heavy-bottom pan. Bring to a rolling boil over medium-high heat, stirring occasionally so the bottom does not scorch.
- Reduce heat to medium. Add lemon juice and stir gently until the milk curdles and whey separates.
- Ladle out about 1 cup of whey and discard.
- Continue cooking on medium-low heat, stirring constantly, until the mixture turns grainy and noticeably thicker, 20 to 25 minutes.
Sweeten and finish the base
- Add sugar and cardamom. Keep stirring on medium-low until the sugar dissolves and the mixture thickens again.
- Add ghee. Cook 8 to 12 minutes more, stirring constantly, until the mass pulls away from the pan sides.
- Stir in chopped pistachios. Remove from heat.
Flavour and layer
- Divide the hot mixture evenly between two bowls. Work quickly.
- Sift cocoa into the first bowl and fold until uniformly brown. Spread into the prepared tin and smooth the top.
- Add rose syrup and rose water to the second bowl. Fold until evenly pink.
- Wait 3 to 5 minutes until the chocolate layer looks set on top. Gently spread the rose mixture over the chocolate layer and press lightly for an even surface.
Set, garnish, and serve
- Cool on the counter 30 minutes, then set in a cool dry spot 3 to 4 hours or overnight until firm enough to slice.
- Garnish the rose top with pistachio slivers and rose petals.
- Cut into squares with a warm dry knife. Serve at room temperature.
Notes
Whole milk from a local dairy gives the best grain. Ultra-pasteurized milk works but may need a few extra minutes to thicken.
Rose syrup is thick and pink; rose essence is clear and potent. For essence, use ½ teaspoon plus 1 extra tablespoon sugar in the rose half.
Let the chocolate layer set 3 to 5 minutes before spreading rose on top so the layers stay distinct.
Store covered at cool room temperature up to 3 days. Garnish the day you serve for brightest rose petal colour.
Bring refrigerated slices to room temperature 20 minutes before serving for the best texture.
Tried this recipe?Let us know how it was!