After Diwali I am almost always left with some sweets chilling in my fridge. Post the sugar over-dose that happens during festivities almost no one touches sweets in my house. I dont feel like throwing them away either so this time I decided to convert my kalakand mithai (milk fudge) into cake. This recipe has been concocted on the run. You might want to increase the number of kalakand pieces as per your taste. I like a little less sweet in anything so I used only 3-4 pieces. Also, I did not add any sugar to the cake batter as we are anyway adding sweets to it. The cake turned out mildly sweet, quite spongy and held itself well together. I guess you could use other milk sweets too, just that you will eventually get the same flavor in the cake as in the sweet.
I am happy that the kalakand in disguise has vanished . Thats good news given that it had been abandoned for a few days now. So here is an interesting thing to do – on Diwali distribute sweets to your friends and after the festival is over, give them this cake. I am sure they will not complain 🙂
Sending this Kalakand Cake to Diwali Bash 2013 hosted by Cooks Joy.
- 1.5 cups of milk
- 3/4 cup kalakand or milk sweet (quantity varies as per taste)
- 1 tbsp butter
- 1.5 tbsp cocoa powder
- salt (pinch)
- 1 teaspoon vanilla essence
- 1.25 cups of whole wheat flour
- 1/4 tsp baking soda
- 1 tsp baking soda
- Pinch of instant coffee powder
- 1/2 cup water
- Sift the dry ingredients together.
- Warm milk. Melt the sweets in it and add butter too.
- Mix the wet and the dry ingredients.
- Add water and a little more, if necessary to make a batter of dropping consistency.
- Pour into a greased and dusted mold.
- Bake at 180 deg C for 30-35 minutes.
- Prick the center of the cake with a toothpick and see if it comes out clean, then its done. Otherwise, put it back in the oven for another 10 minutes.