Milk Cake
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.
Ingredients:
Serves 4
- 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. Enjoy!
