RITIKA NARULA

Milk Cake

 

Milk cake is our khandani favourite mithai. Milk cake boxes from a local mithai wala in town were mandatory on rakshabhan or bhai duj as all my brothers loved milk cake. For me it was the dark caramelized brown portion that was of interest. Now that I stay quite far from my native area ,I get to have it once or twice a year.

I have tried many Indian mithai recipes at home but never dared to try this one. As the mithai sources from the shop was so juicy and fresh that I thought it could not be replicated at home. Meanwhile I kept researching offline and online recipes and relying on two major sources I made this. It does take little bit of effort and time but it is all worth it. It is juicy, fresh and pure.

I had made it twice at my place and when i visited my home in January my brother had only one demand.  To make him milk cake at home. i was very reluctant to cook there. As like all the Indian married women i wanted to unwind at my mom's place. But on his persistence, i gave in and made him milk cake. Everyone just loved the fresh taste of milk cake. If you have tried making this mithai with milk at home , you will know what i am talking about. My father declared it was best mithai he tasted by far. It got finished in no time

And so came the demand to make it at least one more time before leaving for my place. I wanted to say no , in fact i did resist it . But 2 days before my flight when emotions run high , i made it once more and increased the quantity so the family can enjoy it for longer time period. Now i have made it so many times that i feel i can open a mithai shop .lol!  

 

AuthorRitika NarulaCategory, , DifficultyBeginner

Yields8 Servings
Prep Time10 minsCook Time1 hr 40 minsTotal Time1 hr 50 mins

INGREDIENTS (250 ml =1 cup)
 3 litre or 12 cups of cow's milk or any other milk
 3/4 cup granulated sugar
 5 to 6 small pinches of citric acid or tartaric powder
 2 pinches of cardamom powder
 5.5 to 6 tbsp of ghee

INSTRUCTIONS
1

Take milk in a kadhai. Cook till it is reduced to half.

2

Once the milk is reduced by 50 percent start adding citric acid or tartaric powder one pinch a time. Add little every time as the milk should not curdle fully. Just small granules should be seen.

3

Let this cook on a high flame. Stir continuously , it should not burn from the bottom.

4

The mixture will thicken a bit and become bit dry.

5

Add 1/4 cup sugar and mix well. Let it dissolve fully. Continue to stir while the sugar is dissolving.

6

Once it is done add 1/4 cup sugar and mix again. Once dissolved add rest of sugar and stir. Let cook for sometime.

7

Add cardamom powder to it. You will see the khoya type of granules little bigger in size , put the flame on medium high or high for 15 to 20 minutes and stir continuously.

8

The mixture will become dry and take brownish / dark colour.

9

Add 1 tbsp ghee to the brownish mixture and stir well. Add another tbsp ghee. Stop at 5 tbsp ghee and cook at a high flame stirring constantly.

10

If you think the mixture is still sticking to sides add another tbsp or half a tbsp of ghee. In all I added about 6 tbsp ghee.

11

Keep stirring on a high flame. The mixture will start leaving the pan. ( sorry dont have pics for this step) It will come together. Keep stirring for one or two minutes.

12

Pour this mixture in a well greased cake tin or loaf tin or any other vessel of choice. Cover and wrap it in towel and keep aside for 4 hours at least .

13

It is best to leave it overnight but it requires at least 4 hours to set. Once it has come to room temperature then cut into slices.Garnish with pista slices and serve.

 

Ingredients

INGREDIENTS (250 ml =1 cup)
 3 litre or 12 cups of cow's milk or any other milk
 3/4 cup granulated sugar
 5 to 6 small pinches of citric acid or tartaric powder
 2 pinches of cardamom powder
 5.5 to 6 tbsp of ghee

Directions

INSTRUCTIONS
1

Take milk in a kadhai. Cook till it is reduced to half.

2

Once the milk is reduced by 50 percent start adding citric acid or tartaric powder one pinch a time. Add little every time as the milk should not curdle fully. Just small granules should be seen.

3

Let this cook on a high flame. Stir continuously , it should not burn from the bottom.

4

The mixture will thicken a bit and become bit dry.

5

Add 1/4 cup sugar and mix well. Let it dissolve fully. Continue to stir while the sugar is dissolving.

6

Once it is done add 1/4 cup sugar and mix again. Once dissolved add rest of sugar and stir. Let cook for sometime.

7

Add cardamom powder to it. You will see the khoya type of granules little bigger in size , put the flame on medium high or high for 15 to 20 minutes and stir continuously.

8

The mixture will become dry and take brownish / dark colour.

9

Add 1 tbsp ghee to the brownish mixture and stir well. Add another tbsp ghee. Stop at 5 tbsp ghee and cook at a high flame stirring constantly.

10

If you think the mixture is still sticking to sides add another tbsp or half a tbsp of ghee. In all I added about 6 tbsp ghee.

11

Keep stirring on a high flame. The mixture will start leaving the pan. ( sorry dont have pics for this step) It will come together. Keep stirring for one or two minutes.

12

Pour this mixture in a well greased cake tin or loaf tin or any other vessel of choice. Cover and wrap it in towel and keep aside for 4 hours at least .

13

It is best to leave it overnight but it requires at least 4 hours to set. Once it has come to room temperature then cut into slices.Garnish with pista slices and serve.

Milk Cake

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