Step-by-Step Milk Cake with Cashews & Raisins for Every Occasion

Milk cake, also known as kalakand, is one of those classic Indian desserts that never fails to impress. With its rich, grainy texture and deep caramelized flavor, it’s a sweet treat that feels festive and nostalgic. This version of milk cake is infused with the richness of cashews and the natural sweetness of raisins, adding a delightful contrast to the dense and milky base. Whether it’s a family celebration, a festival, or simply a craving for something indulgent, this step-by-step guide to making milk cake with cashews and raisins will help you create a delicious dessert that’s both traditional and luxurious. Also, this milk cake is a crowd-pleaser. Its mildly sweet flavor appeals to all ages, and the richness makes it feel celebratory. Pack it in boxes as edible gifts, serve it at dinner parties, or indulge in a homemade treat with your evening tea. No matter the occasion, this dish delivers both comfort and deliciousness in every slice.

Ingredients

For the milk cake:

• 2 liters full-fat milk
• 1 tablespoon lemon juice or vinegar
• 1/2 cup sugar (adjust to taste)
• 1/2 teaspoon cardamom powder
• 1 tablespoon ghee

For the nutty mix:

• 2 tablespoons chopped cashews
• 2 tablespoons golden raisins
• 1 teaspoon ghee (for toasting)

Optional garnish:

• A few saffron strands soaked in warm milk
• Silver varq (silver foil) for presentation
• Slivered pistachios

Method:

• First, prepare the chenna. In a heavy-bottomed pan, add the milk and bring it to a boil. Stir occasionally to prevent burning. Once it boils, lower the flame and add lemon juice or vinegar, one teaspoon at a time, stirring gently. The milk will curdle, separating into chenna (solids) and whey (liquid). Turn off the heat. Strain using a muslin cloth or a fine sieve. Wash the chenna under running water to remove the acidic taste. Tie the cloth and hang it for 30 minutes to drain excess water. You need a moist, crumbly chenna for milk cake, which is not too dry.
• While the chenna is draining, prepare the flavor-packed nutty mix. Heat a teaspoon of ghee in a small pan. Add the chopped cashews and lightly toast them until golden. Then add the raisins and stir until they puff up. Set aside to cool.
• Now transfer the chenna to a thick-bottomed pan. Cook it on low heat, stirring constantly to avoid burning. It will start to thicken further. Add the sugar and keep stirring until it melts and dissolves with the chenna. The mixture will turn glossy. Then add cardamom powder and a tablespoon of ghee for richness. Stir continuously until the mixture starts leaving the sides and clumps together like a dough.
• Once your mixture has reached the desired thick consistency, mix in the toasted cashews and raisins. Fold them in gently, ensuring they are evenly distributed.
• Now grease a small tray or dish with ghee. Pour the mixture into the tray and press it down using a spatula or the back of a spoon. Smoothen the top. If using saffron milk, drizzle it now for a golden finish. Let the tray rest at room temperature for 2 hours, then refrigerate for another hour to firm up.
• Once it’s firm and set, slice into squares or diamonds.
• Optionally, add a layer of silver varq on top for a festive, traditional look. Also, garnish each piece with slivered pistachios or more toasted cashews.
• Serve cold or at room temperature.

Tips:

• Use full-fat milk as this ensures a rich and creamy chenna, which is essential for a good milk cake. If you use skimmed milk or a non-dairy alternative, you won’t have the same quality of chenna, since it won’t be as thick and creamy.
• Don’t over-dry the chenna, since a little moisture keeps the final cake from becoming too hard. So don’t hang for more than 30 minutes and make sure you haven’t pressed too hard when removing the excess moisture.
• Remember that low heat is key, so cook the chenna slowly to avoid burning or acquiring a rubbery texture. Keep stirring so it doesn’t stick to the base of the pan. The quality of the cooking will determine how fresh, soft, and glossy the chenna is. So be mindful when it's on the stove.
• Experiment with the mix-ins. You can try chopped almonds, dried cranberries, or even a hint of rose essence for variety.