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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 |
Ingredients list for Milk Cake
- 10 cups Milk
- Alum
- 1/8 teaspoon Alum
- 150 grams Sugar
- 2 tablespoons Ghee
- 2 tablespoons Liquid glucose
Method
- 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.
Nutrition Info
Calories | 2283 |
Carbohydrates | 240.4 |
Protein | 68.1 |
Fat | 117.2 |
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