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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!

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Milk Cake
Main Ingredients Milk, Alum
Cuisine Punjabi
Course Mithais
Prep Time 5-6 hour
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg
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Ingredients list for Milk Cake

  • 10 cups Milk
  • Alum
  • 1/8 teaspoon Alum
  • 150 grams Sugar
  • 2 tablespoons Ghee
  • 2 tablespoons Liquid glucose

Method

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  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.
  2. Add the ghee and liquid glucose; mix well and continue to cook till the mixture begins to leave the sides of the kadai.
  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.
  4. During this time it will continue to cook and the middle layer will become light brown.
  5. Turn the milk cake out onto a serving dish, cut into squares and serve.

Nutrition Info

Calories 2283
Carbohydrates 240.4
Protein 68.1
Fat 117.2
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