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 Kaju Kesar Burfi Kaju Katli Kalakand Churma Lapsi
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.
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.
Nutrition Info
Calories : 2283 Kcal
Carbohydrates : 240.4 gm
Protein : 68.1 gm
Fat : 117.2 gm
Other : 0
Best Cooked In
Wonderchef Milk Pan
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