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.
Milk Cake Recipe Card
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.
Cook time : 26-30 minutes
Level Of Cooking : Moderate
Ingredients for Milk Cake Recipe
Milk 10 cups
Alum 1/8 teaspoon
Sugar 150 grams
Ghee 2 tablespoons
Liquid glucose 2 tablespoons
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.
Add the ghee and liquid glucose; mix well and continue to cook till the mixture begins to leave the sides of the kadai.
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.
During this time it will continue to cook and the middle layer will become light brown.
Turn the milk cake out onto a serving dish, cut into squares and serve.