Milk Cake – Home Cooking

Step 1: Boil the Milk

Pour 2 liters of 3% milk fat milk into a pan. 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 in drops at intervals, stirring gently. Continue this process until the milk curdles and forms a grainy texture. The milk will considerably reduce and form a rich cream.

Step 3: Add Sugar

Once the milk has reduced and formed a grainy texture, add 1 cup of sugar (250ml measurement) and stir until it completely dissolves. The mixture will become slightly diluted.

Step 4: Reduce and Thicken

Continue cooking the mixture, stirring frequently, until all the excess moisture and water evaporate and the mixture thickens considerably. The milk should become very nice and grainy.

Step 5: Add More Sugar and Ghee

Add another 1/2 cup of sugar and stir it in. Then, add 1 heaped tablespoon of ghee and mix it into the mixture. Continue cooking on high flame, stirring constantly.

Step 6: Achieve Caramel Color

Once all the excess moisture has evaporated, add another 1 tablespoon of ghee. This is a crucial step; keep mixing continuously until the mixture gradually changes to a beautiful mild caramel color. Do not make it too dark. Once the desired color is achieved, turn off the stove.

Step 7: Set the Milk Cake

Transfer the hot milk mixture into a tin lined with butter paper (or greased with ghee). Spread it out evenly and press it on all sides to make it uniform. Dab a little ghee on top, then cover the tin with another sheet of butter paper and gently press.

Step 8: Insulate and Rest

Wrap the tin in a kitchen towel, then wrap it again in a mat to retain heat and keep it insulated. Let the milk cake set in a warm place for about 12 hours (or 5-6 hours as per on-screen text).

Step 9: Cut and Serve

After 12 hours, unwrap the tin and gently remove the set milk cake. Remove the butter paper from the top and sides. Trim a little bit off the ends to get even-sized pieces. Mark and gently cut the milk cake into desired square or rectangular pieces. Serve this rich and delicious milk cake.

• Use 3% milk fat for better results, as recommended in the video.

• Stir the milk at regular intervals to prevent it from sticking to the bottom of the pan.

• Add lemon juice gradually, in drops, to achieve the desired grainy texture without curdling the milk too quickly.

• Adjust sugar quantity to your taste; adding extra sugar can result in a chewier, more caramelized texture.

• Continuously stir the mixture after adding ghee to prevent it from burning and to achieve an even caramel color.

• Ensure the milk cake is well insulated and kept in a warm place for the recommended setting time to develop its characteristic texture.