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Milk Cake

Yields8 ServingsPrep 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.

Nutrition Facts

Servings 8