Milk cake is an Indian sweet dish made with milk and sugar. It’s very popular in North Indian specially Uttar Pradesh and Haryana. Usually this sweet dish is made during different festival or tradition in India such as Diwali, Holi, Rakhi and more. For 2nd day under the theme of milk based sweets, I prepared milk cake at home for my family and readers… hope all of you like it.
Typically Milk cake is prepared by boiling milk till to thick condense milk consistency and cooked with sugar and cardamom, for grainy texture we can add lemon juice or phitkari. You can keep this dish for 5 to 6 days at room temperature and more than one week in freeze.
Preparation Time: 5 minutes
Cooking Time: one hour+
Servings: 6 Small Pieces
Cuisine: Indian (Uttar Pradesh)
1 Litre Full Cream Milk
1/2 Cup Sugar
1 Tsp. Cardamom
1 Tbsp. Desi Ghee/ Clarified Butter
1/2 Lemon, Juice
Grated Pistachios, for garnishing
Boil the milk in a deep heavy bottom pan on medium flame.
When milk starts boiling, let’s stir the milk continuously till to milk remains 1/3 in quantity.
Now to make grainy form of milk, add lemon juice slowly on low flame. Don’t stir at the time of adding lemon juice.
After one minute, stir the milk constantly till the milk gets thick and grainy consistency.
Add green cardamom powder and sugar as per taste and mix well. Keep stirring and you will get golden brown color mixture.
To set the milk cake, grease the pan with ghee. Transfer the mixture to the greased pan and cover it gently. Keep aside to set for 2-3 hours.
Cut into square or rectangular shape and garnish with chopped pistachios.
Notes: take thick bottom pan otherwise mixture can stick to the bottom of vessel.
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