Ingredients
Equipment
Method
- Pour milk into heavy-bottomed non-stick pan. Bring to boil over medium heat, stirring occasionally.
- Once milk comes to rolling boil, reduce heat to medium-low. Add lemon juice gradually while stirring.
- Continue stirring until milk curdles completely. The whey should separate from solids (curds).
- Cook curdled milk for 2-3 minutes, then strain through sieve to separate curds from whey.
- Return strained curds to same pan. Add sugar and mix well.
- Cook curd-sugar mixture on medium-low heat, stirring continuously, for 15-20 minutes.
- As mixture cooks, it will thicken and start leaving sides of pan. Add ghee and continue stirring.
- Cook for another 10-15 minutes until mixture becomes very thick and forms a mass.
- Add cardamom powder and half of the chopped nuts. Mix thoroughly.
- The mixture is done when it leaves sides of pan cleanly and holds shape when pressed.
- Transfer mixture to greased plate or square pan. Spread evenly to about 1/2-inch thickness.
- Sprinkle remaining chopped nuts on top and press gently so they adhere.
- Let milk cake cool completely at room temperature for 2 hours until set and firm.
- Once completely set, cut into squares or diamond shapes using sharp knife.
- Store in airtight container. Serve as festive sweet or dessert.
Notes
Storage:
• Store in airtight container in refrigerator for 7-10 days.
• At room temperature, lasts 2-3 days in cool, dry place.
• For longer shelf life, ensure milk cake is completely cooled and set before storing.
• Separate layers with parchment paper if stacking to prevent sticking.
• Milk cake actually improves in flavor after 24 hours as flavors develop. Substitutions:
• Use condensed milk for quicker version - use 1/2 cup condensed milk and reduce sugar to 1/2 cup.
• Add 1/4 cup khoya (mawa) along with curds for richer texture.
• For kesar milk cake, add 10-12 saffron strands soaked in 1 tbsp warm milk.
• Rose water (1 tsp) can replace cardamom for floral flavor.
• For chocolate milk cake, add 2 tbsp cocoa powder with sugar.
• Vegan option: Use coconut milk and lemon juice (not traditional but works). Pro Tips:
• Use full-fat milk for best results - low-fat milk won't give proper texture.
• Stir continuously while cooking to prevent burning and ensure even cooking.
• Cook on medium-low heat - high heat can cause mixture to burn quickly.
• The mixture should be cooked until it leaves sides of pan cleanly but is still moist.
• Milk cake hardens as it cools - stop cooking when slightly softer than desired final consistency.
• For perfect squares, use square pan and cut with sharp, greased knife.
• Traditional milk cake should have slightly grainy texture, not completely smooth.
• If mixture becomes too dry, add tablespoon of milk and cook for 2 more minutes.
• For uniform thickness, use rolling pin to gently flatten mixture in pan.
• Grease plate or pan well to prevent sticking and for easy removal.
• For special occasions, garnish with edible silver leaf (varak) before cutting.
• These squares make perfect gifts during festivals - wrap individually in foil.
• Store in airtight container in refrigerator for 7-10 days.
• At room temperature, lasts 2-3 days in cool, dry place.
• For longer shelf life, ensure milk cake is completely cooled and set before storing.
• Separate layers with parchment paper if stacking to prevent sticking.
• Milk cake actually improves in flavor after 24 hours as flavors develop. Substitutions:
• Use condensed milk for quicker version - use 1/2 cup condensed milk and reduce sugar to 1/2 cup.
• Add 1/4 cup khoya (mawa) along with curds for richer texture.
• For kesar milk cake, add 10-12 saffron strands soaked in 1 tbsp warm milk.
• Rose water (1 tsp) can replace cardamom for floral flavor.
• For chocolate milk cake, add 2 tbsp cocoa powder with sugar.
• Vegan option: Use coconut milk and lemon juice (not traditional but works). Pro Tips:
• Use full-fat milk for best results - low-fat milk won't give proper texture.
• Stir continuously while cooking to prevent burning and ensure even cooking.
• Cook on medium-low heat - high heat can cause mixture to burn quickly.
• The mixture should be cooked until it leaves sides of pan cleanly but is still moist.
• Milk cake hardens as it cools - stop cooking when slightly softer than desired final consistency.
• For perfect squares, use square pan and cut with sharp, greased knife.
• Traditional milk cake should have slightly grainy texture, not completely smooth.
• If mixture becomes too dry, add tablespoon of milk and cook for 2 more minutes.
• For uniform thickness, use rolling pin to gently flatten mixture in pan.
• Grease plate or pan well to prevent sticking and for easy removal.
• For special occasions, garnish with edible silver leaf (varak) before cutting.
• These squares make perfect gifts during festivals - wrap individually in foil.