Milk Cake Recipe

Milk Cake recipe with step-by-step photos! Milk Cake is a delicious mouth-watering dessert. It is a classic Indian sweet that is prepared with milk, sugar and ghee. These Milk Cakes will give a treat to your taste buds with it’s chewy texture and delicious taste! This sweet is made at festivals like Diwali and other special occasions. You can make this sweet easily with few ingredients and it is much healthier than buying from a shop. So friends, try this out and share your comments!

You may also like my other Diwali sweets and savories recipes like Mango Sago Dessert, Badusha Recipe, Moong Dal Murukku,  Traditional Mysore Pak Recipe, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Milk Cake Recipe 2021-07-30 03:47:30

Milk Cake Recipe

Serves 8
Cook Time: 00:45
Total Time: 00:45

Ingredients

• 1 litre Full fat milk
• 1/2 to 3/4 cup (150 grams) White sugar
• 2 tsp Fresh lemon juice
• 2 tbsp + for greasing Ghee
• A pinch Cardamom powder
• For garnishing Nuts

Instructions

• Grease a small and thick steel or glass bowl with ghee and keep it aside.
• Heat a heavy-bottomed pan with milk over medium heat and keep stirring occasionally.
• Boil till the milk thickens slightly.
• Add 2 tsp of fresh lemon juice to the reduced milk and keep stirring continuously.
• Stir and allow the milk to curdle slightly.
• Cook till the milk thickens. It takes 30 to 35 mins.
• When the milk thickens and the water evaporates completely add sugar.
• Stir continuously and dissolve the sugar well. Keeping the flame on low as the milk splutters.
• At this stage, add 1 tbsp of ghee and stir continuously.
• Keep stirring until the mixture starts coming together.
• Add cardamom powder and mix well.
• Again add the remaining ghee and stir continuously.
• Cook until the mixture starts to leave the sides and changes the colour slightly, switch off the heat and transfer immediately to the ghee greased bowl and press firmly by using a ghee greased spoon.
• Wrap it with aluminum foil and then with a cotton towel and keep it in a warm place for up to 6 hours.
• Once it is cooled completely, separate the sides with the knife.
• Reverse and unmould the cake.
• Cut the milk cake into pieces and garnish it with almonds or pistachios.

By Santhi Therese
The Indian Claypot

Firstly, heat a heavy-bottomed pan with milk
over medium heat and keep stirring occasionally.

Meanwhile, grease a small and thick steel
or glass bowl with ghee and keep it aside.

Boil till the milk thickens slightly.

Then add 2 tsp of fresh lemon juice to the
reduced milk and keep stirring continuously.

Stir and allow the milk to curdle slightly.

Cook till the milk thickens. It takes 30 to 35 mins.

When the milk thickens and the water
evaporates completely add sugar.

Stir continuously and dissolve the sugar well.
Keeping the flame on low as the milk splutters.

At this stage, add 1 tbsp of ghee and stir continuously.

Keep stirring until the mixture starts coming together.
Then add cardamom powder and mix well.

Again add the remaining ghee and stir continuously.

Cook until the mixture starts to leave
the sides and changes the color slightly,

switch off the heat and transfer immediately
to the ghee greased bowl and press firmly
by using a ghee greased spoon.

Wrap it with aluminum foil

and then with a cotton towel and keep it
in a warm place for up to 6 hours.
once it is cooled completely, separate the
sides with the knife.
Reverse and unmould the cake.
Finally, cut the milk cake into pieces
and garnish it with almonds or pistachios.