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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

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


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.


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


The mixture will thicken a bit and become bit dry.


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


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


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.


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


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.


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.


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.


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 .


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