Step-by-Step Instructions

1. 1.Boil the Milk

   Pour 2 litres of milk into a pan or kadai. Bring the milk to a nice rolling boil, stirring at intervals to prevent it from sticking to the bottom of the pan.

2. 2.Curdle the Milk

   Once the milk starts boiling, add lemon juice gradually in drops, spreading it across the milk. Continue stirring slowly until the milk reduces considerably and forms a nice grainy texture, indicating it has curdled.

3. 3.Add Sugar

   Once the milk has reduced and become thick and granular, add 1 cup of sugar. Stir well until the sugar is completely dissolved. The mixture will become diluted again.

4. 4.Thicken the Mixture

   Continue cooking the mixture on high flame, stirring constantly, until all the excess moisture evaporates and the mixture thickens significantly.

5. 5.Add More Sugar and Ghee

   Add another 1/2 cup of sugar (optional, for a chewier texture and caramel flavor). Stir until dissolved. Add 1 heaped tablespoon of ghee and mix it in. Continue cooking on high flame, stirring continuously.

6. 6.Achieve Caramel Color

   Keep mixing until all the excess moisture evaporates, the mixture becomes a thick mass, and gradually changes to a beautiful mild caramel color. Do not make it too dark.

7. 7.Add Final Ghee

   Once the mixture reaches the desired caramel color and thick consistency, add another 1 tablespoon of ghee. Mix well.

8. 8.Prepare for Setting

   Line a tin with butter paper (or grease with ghee). Transfer the hot milk mixture into the tin and spread it out evenly, pressing it down on all sides to make it nice and even.

9. 9.Insulate and Set

   Dab a little ghee on top of the mixture. Close the tin with another sheet of butter paper and gently press it down so it sticks to the milk mixture. Wrap the tin in a kitchen towel, then in a mat or multiple napkins to retain heat.

10. 10.Rest and Cool

    Let the milk cake set in a nice warm place for about 5 to 6 hours (or 12 hours for best results).

11. 11.Unmold and Cut

    After 12 hours, unwrap the milk cake. Gently remove it from the tin and peel off the butter paper from the top and sides. Cut off a little bit from the ends to get even-sized pieces. Mark and gently cut the milk cake into desired square or rectangular pieces.

12. 12.Serve

    Serve the rich and delicious milk cake. Garnish with almonds if desired.