Step 1: Boil the Milk

Pour 2 litres of milk into a heavy-bottomed kadai or pan. Bring it to a rolling boil over medium-high heat, stirring occasionally to prevent it from sticking.

Step 2: Curdle the Milk

Once the milk is boiling, reduce the heat slightly and start adding lemon juice, a few drops at a time, at different spots in the pan. Stir gently after each addition. Continue this process slowly to achieve a grainy, curdled texture without completely separating the whey.

Step 3: Reduce the Milk

Continue to cook the curdled milk, stirring frequently. Allow it to reduce and thicken considerably until it has a rich, creamy, and granular consistency.

Step 4: Add First Batch of Sugar

Once the milk has reduced significantly, add 1 cup of sugar. Stir well to dissolve. The mixture will become liquidy again.

Step 5: Thicken the Mixture

Continue cooking on high heat, stirring constantly, until the mixture thickens again and most of the moisture from the sugar has evaporated.

Step 6: Add Second Batch of Sugar and Ghee

Add the remaining 1/2 cup of sugar and stir. Once it dissolves, add 1 tablespoon of ghee and mix well. Continue cooking and stirring.

Step 7: Final Cooking Stage

As the mixture thickens and starts leaving the sides of the pan, add the final tablespoon of ghee. Keep stirring continuously on high heat until the mixture forms a thick mass and turns into a light caramel color.

Step 8: Set the Milk Cake

Turn off the stove and immediately transfer the hot mixture into a tin lined with butter paper. Spread it evenly and press down firmly with a spatula. Dab a little more ghee on top.

Step 9: Insulate and Rest

Cover the surface with another sheet of butter paper. To retain the heat, wrap the tin tightly in a kitchen towel, and then wrap it again in a mat or thick blanket. Let it sit undisturbed in a warm place for 5-6 hours (or up to 12 hours for a deeper color) to set completely.

Step 10: Cut and Serve

After the resting period, unwrap the milk cake. Gently remove it from the tin and peel off the butter paper. Cut it into squares or desired shapes. Garnish with almonds and serve.

• Use 3% milk for better results than full-fat milk, as it yields a better texture.

• Use a non-stick or heavy-bottomed pan to prevent the milk from sticking.

• Add lemon juice in drops and at intervals to curdle the milk slowly for a granular texture, rather than all at once.

• Do not leave the pan unattended, especially in the later stages; stir continuously to prevent burning.

• Wrapping the set cake in a towel or mat helps retain heat, which is crucial for developing the characteristic caramel color in the center.

• You can use vinegar diluted with a little water instead of lemon juice to curdle the milk.

• Adjust the amount of sugar according to your preferred sweetness level.