How to make Milk Cake -

Grainy and sweet, this traditional Indian milk fudge is an all-time hit. Milk and sugar are cooked and then split with alum, cooled, set and cut into cubes. The slight caramelisation gives it a light brown colour and slightly fudgy texture – addictive!

This recipe is from the book Mithais.

Main Ingredients : Milk (दूध), Alum (फिटकरी)

Cuisine : Punjabi

Course : Mithais

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For more recipes related to Milk Cake checkout Kalakand, Chum Chum, Rasmalai, Instant Gulab Jamun . You can also find more Mithais recipes like Jaipur Ki Gajak, Soji Appam, Lauki Halwa Canapes, Ananas Ka Muzaffar .

Milk Cake

Milk Cake Recipe Card

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Grainy and sweet this milk fudge is a classic Indian mithai. Milk and sugar are cooked and then split using alum, cooled, set and cut into cubes to make this mithai. The slight caramelisation gives it a light brown colour and slightly fudgy texture.

Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Milk Cake Recipe

  • Milk 10 cups

  • Alum

  • Alum 1/8 teaspoon

  • Sugar 150 grams

  • Ghee 2 tablespoons

  • Liquid glucose 2 tablespoons

Method

Step 1

Bring the milk to a boil in a large thick-bottomed non-stick kadai on high heat. Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.

Step 2

Add the ghee and liquid glucose; mix well and continue to cook till the mixture begins to leave the sides of the kadai.

Step 3

Transfer the mixture to a seven-and-a-half-inch round and two-and-a--half-inch deep greased dish and cover it. Set aside for four to five hours.

Step 4

During this time it will continue to cook and the middle layer will become light brown.

Step 5

Turn the milk cake out onto a serving dish, cut into squares and serve.

Best Cooked In

Wonderchef Milk Pan

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