Milk Cake – Recipe Video

CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.

 

Ingredients Milk Cake

• 2 litres milk
• 1 ½ cup (300g) sugar
• ¼ cup (60g) ghee/clarified butter
• ½ teaspoon lemon juice
• 5-6 pistachios/pista for garnishing

Main Equipments Used

• Heavy bottom pan – I use the Prestige Granite 3-pcs set. You can find it on Amazon here: https://amzn.to/2Q0OMu6
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making Milk Cake

1. In a heavy bottom pan, boil the milk and reduce it to half while continuously stirring it for about 15-20 minutes.
2. Now reduce the flame add the lemon juice and mix.
3. Cook for few minutes till the acidic granules begins to form and the mixture become slightly thick and grainy. It will also start forming lot of bubbles and begin to sputter so be careful of your hands and face.
4. Now reduce the flame to low and add sugar in 5 small portions, while stirring continuously.. (Add the second portion once the earlier one dissolves completely.) Don’t add all the sugar at once else the sugar will release water and the mixture will curdle.
5. Now similarly add ghee in 3 portions.
6. Cook for another 10-15 minutes while stirring continuously, till the milkcake becomes thick and starts to separate from the pan. It will also get a nice golden brown colour.  (Don’t overcook else the milkcake will become chewy) Now switch off the flame.
7. Take a deep vessel and grease it generously with ghee, else the milkcake wont come out easily once it sets. . Now immediately transfer the milkcake in the vessel and gently press the top with a spoon to give it a smooth finish. Now cover it with a plate or lid.
8. Wrap the vessel/tin in a thick towel and keep it aside in a warm place without touching for 3-4 hours, preferably overnight.
9. Now slide a knife through the sides of the tin and remove the milkcake. If you are unable to remove the milkcake from the tin, put it under a flame for few seconds for it to soften.
10. Cut in desired shape and garnish with pistachios.
11. Store in an airtight container in the refrigerator for up to 10 days.

Recipe Notes For Milk Cake

1. Don’t add excess lemon juice else the milk might curdle and become chewy.
2. Don’t add the sugar all at once else the milk might curdle.

Step By Step In Pictures For Milk Cake

1. In a heavy bottom pan add milk.

2. Now boil the milk and reduce it to half while continuously stirring it for about 15-20 minutes.

3. Scrape the sides and the bottom of the pan to avoid the milk from burning.

4. The milk has reduced to half, now reduce the flame add the lemon juice and mix.

5. Cook for few minutes till the acidic granules begins to form and the mixture become slightly thick and grainy.

6. It will also start forming lot of bubbles and begin to sputter so be careful of your hands and face.

7. Now reduce the flame to low and add sugar in 5 small portions.

8. Add the second portion of sugar once the earlier one dissolves completely. Don’t add all the sugar at once else the sugar will release water and the mixture will curdle.

9.  Keep stirring continuously, else the sugar might stick to the bottom of the pan.

10. Once done, now similarly add ghee in 3 portions and keep stirring continuously.

11. Cook for another 12-15 minutes while stirring continuously, till the milkcake becomes thick and starts to separate from the pan. It will also get a nice golden brown colour.

12. The milkcake is now done. (Don’t overcook else the milkcake will become chewy)

13. Take a deep vessel and grease it generously with ghee, else the milkcake wont come out easily once it sets. .

14. Now immediately transfer the milkcake mixture in the vessel/tin.

15. Gently press the top with a spoon to give it a smooth finish and then cover it with a plate or lid.

16.  Wrap the vessel/tin in a thick towel and keep it aside in a warm place without touching for atleast 3-4 hours, preferably overnight.

17.  Now slide a knife through the sides of the tin and remove the milkcake. If you are unable to remove the milkcake from the tin, put it under a flame for few seconds for it to soften.

18. Cut in desired shape and garnish with pistachios.

19. Serve. Store in an airtight container in the refrigerator for upto 10 days.

CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.

Next Recipe:

• Easy Kalakand Recipe
• Kaju Katli Recipe
• Quick & Easy Besan Ladoo Recipe