Milk Cake - Home Cooking

Step 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.

Step 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.

Step 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.

Step 4: Thicken the Mixture

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

Step 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.

Step 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.

Step 7: Add Final Ghee

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

Step 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.

Step 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.

Step 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).

Step 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.

Step 12: Serve

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

• Use milk with 3% milk fat for better results.

• Add lemon juice gradually in drops to curdle the milk slowly, ensuring a grainy texture.

• Continuously stir the mixture to prevent sticking to the bottom of the pan and ensure even cooking.

• Do not make the caramel color too dark; aim for a mild caramel shade.

• Keep the mixture insulated and warm for 5-6 hours (or 12 hours for best results) to set properly and develop its characteristic texture.