Step-by-Step Instructions

1. 1.Boil the Milk

   Pour 2 liters of milk (preferably 3% milk fat) into a large, heavy-bottomed pan or kadai. Bring the milk to a rolling boil over high heat, stirring occasionally to prevent it from sticking to the bottom.

2. 2.Curdle the Milk Gradually

   Once the milk comes to a rolling boil, begin adding lemon juice drop by drop, spreading it across the surface of the milk. Continue stirring gently. The milk will start to curdle and form a grainy texture. Continue this process until the milk has visibly curdled and reduced, forming a rich cream.

3. 3.Add Sugar and Thicken

   At this point, add 1 cup of sugar to the curdled milk mixture. Stir well until the sugar completely dissolves, which will initially dilute the mixture. Continue cooking on high heat, stirring frequently, until all the excess moisture evaporates and the mixture thickens considerably, becoming very granular and golden yellow.

4. 4.Add More Sugar and Ghee for Caramelization

   Add another 1/2 cup of sugar to the mixture and stir. Then, add 1 heaped tablespoon of ghee and mix it in. Continue cooking on high heat, stirring constantly, until the mixture changes to a lovely mild caramel color. This is a crucial step; do not leave the pan unattended to prevent burning. Once it reaches a mild caramel color, add another 1 tablespoon of ghee and mix well. Turn off the stove when the mixture forms a thick mass and has a beautiful caramel hue.

5. 5.Set the Milk Cake

   Line a tin with butter paper (or grease it with ghee). Transfer the hot milk cake mixture into the prepared tin and spread it out evenly. Press it gently on all sides to ensure a uniform layer. Dab a little bit of ghee on top of the mixture. Close the tin with another sheet of butter paper and gently press down to ensure it adheres to the mixture. Wrap the tin in a kitchen towel, then in a mat, to retain heat. Keep it in a warm place to set for at least 6 hours (or up to 12 hours for deeper caramelization).

6. 6.Cut and Serve

   After 6-12 hours, unwrap the milk cake. Gently remove it from the tin and peel off the butter paper from the top and sides. Trim a little bit off the ends to get even-sized pieces. Cut the milk cake into desired shapes and sizes. Garnish with almonds if desired, and serve.