Milk Cake

Did you ever think that this fabulous cake cannot be made at home? This is an easy recipe to show you how easily it can be made without any compromises on taste.

Milk has to be curdled in a special way so that it doesn’t separate fully, it should form tiny granules. Lemon Juice/citric acid/tartaric acid/ Vinegar has to be used very carefully, as described, to achieve this effect.

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Milk Cake

Curdled milk cooked with sugar

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Cuisine

Indian

Prep Time

5 minutes

Cook Time

1 hour

Passive Time

10 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 liters Whole Milk
• 1 -2 tbsp Lemon juice 1/2 tsp if using citric acid
• 1/2 cup Sugar more or less according to your taste
• 4 tbsp Ghee clarified butter
• 1 cup condensed milk
• 1/4 cup mixed chopped nuts

Cuisine Indian Prep Time 5 minutes Cook Time 1 hour Passive Time 10 minutes Servings people MetricUS Imperial Ingredients 2 liters Whole Milk 1 -2 tbsp Lemon juice 1/2 tsp if using citric acid 1/2 cup Sugar more or less according to your taste 4 tbsp Ghee clarified butter 1 cup condensed milk 1/4 cup mixed chopped nuts

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Instructions

1. Pour the milk in a heavy bottomed non-stick pan and bring it to a boil.

   
2. Add Lemon juice/ citric acid and mix well. At this point, the milk is slightly curdled but the whey does not separate.

   
3. Boil till the milk turns thicker and reduces to half, stirring continuously.

   
4. Add condensed milk and stir continuously.

   
5. Continue boiling and stirring till it thickens and resembles Khoya. Keep stirring for about 45 minutes on a low to medium flame till all the liquid evaporates and turns dry.

   
6. Add the ghee and stir for 10 minutes.

   
7. Keep cooking till its light brown.

   
8. Grease a 6" by 6" cake tin with ghee and transfer the hot milk cake mixture in it. Garnish with chopped nuts and cover with aluminium foil immediately.

   
9. Let it cool to room temperature and cut into squares.