Milk Cake (Indian Mithai) is caramelized milk fudge, made with rmilk, sugar, butter or ghee. Thanks to adding lemon juice the texture is granular with creamy & pleasant sweet taste.
3 liters /12 cups milk
1 tsp lemon juice
1¾ cup sugar
80g / 2.8 oz/ 6 tbsp butter/ghee
4-6 cardamoms (optional)
pistachio to decorate
Preparation time: 5 minutes
Cooking time: 1.5-2h
How to make Milk Cake:
Pour milk into heavy bottomed pan or kadai, add few cardamoms and cook o low/medium heat till milk is reduced to half. Keep on stirring to avoid the bottom getting burned.
(To make this procces faster divide into half and cook in 2 seperate pans. When milk is reduced in half combine both and let it boil).
Then you can remove cardamoms (as milk got the cardamom flavor already).
Add 1 tsp lemon juice. The milk will curdle a little. Keep stirring for few minutes.
Add sugar in small portions and keep on cooking.
Then add butter, also adding it in small portions.
The whey should completely evaporate and we should get grainy texture.
Grease a cake tin with butter and transfer the mixture to the pan.
Cover it with a towel to keep is warm for at least 3 h.
The cake set aside for 24 hours to set.
For demoulding, place the tin on low heat for a few seconds and flip it onto a plate. The milk cake will slide out of easily.