Milk Cake -Milky and sweet fudge

Mexican CUISINE

Milk Cake

An Indian sweet dessert recipe prepared from solidified, sweetened milk which is prepared during the festival and religious events. An instant version of the same recipe is prepared with paneer and condensed milk, but traditionally it is prepared by solidifying the milk.

Total Time

90 Minutes

Cuisine

Mexican

Ingredients

6 Ingredients

Calories

240

Step 1

Take a large iron cauldron. Pour 3 liters of milk into it. Bring it to a boil on a high flame.

Step 2

Stir the milk at regular intervals keeping the flame low. Ensure milk does not stick to the bottom of the pan.

Step 3

Boil the milk and reduce it to half. Milk will turn slightly grainy at this stage. Grease a bread tin mould and place it on top of a thick towel.

Step 4

Crush the alum (fitkari) into powder or take the juice of 2 lemons. Add this to the milk in small quantities at a time.

Step 5

Milk will slowly get thick. It should get reduced to half in quantity and also get a granular consistency. Keep stirring.

Step 6

The color of the milk mixture with continuous stirring will turn light brown. You can also see lots of bubbles emerging.

Step 7

The next step is to slowly add the sugar. For three liters of milk, we would need approx. 450 gms of sugar, which has to be added in batches.

Step 8

Add 2-3 cups of sugar at a time. Wait till the sugar melts and then add the next batch. Do not add all the sugar together as this might curdle the milk completely.

Step 9

We just need a granular texture and not curdled milk. Stir the milk continuously for 5 minutes. Note that the mixture forms a lot of bubbles at this stage.

Step 10

Add the Clarified Butter(Ghee)at this stage, Ghee also needs to be added in batches. You might need to cook this on low flame for 10-12 minutes. The total Clarified Butter to be added is 80 gms.

Step 11

Cook till the mixture thickens well and leaves the sides of the cauldron, not sticking to it.

Step 12

At this stage, pour this thickened mixture into the greased tin container. Cover the container well with the towel and keep it aside for 3-4 hours.

Step 13

Gently tap the tin upside down to de-mould the milk cake from the container. Cut them into cubes and garnish them with nuts and serve.

3 litres Milk
450g Sugar
2-3 pieces Potassium Alum (fitkari)
3 Tbsp Lemon juice (in case Alum is unavailable)
80g Clarified Butter (Ghee)
Nuts for garnishing

Amul Taaza Homogenised Toned Milk, 1 L Carton

₹72.00

Madhur Sugar -Refined 500g

Lemon (Loose), 100g

₹10.00

Govind Cow Ghee/Tup, 200 ml Pouch

₹150.39

Wonderland Foods Premium Raw Cashews 100 g

₹95.00

YUVIKA Fitkari Safed - Phitkari Safed - Potassium Alum - Alum White (100 Grams)

₹150.00

Add to wishlist