High Protein Traditional Milk Cake
Indulge in the rich and creamy delight of High Protein Traditional Milk Cake—a modern, health-conscious twist on the beloved Indian dessert. This recipe combines the timeless flavors of traditional milk cake with a nutritional boost from whey protein powder, making it a perfect treat for those seeking a protein-packed sweet option. Crafted with full-fat milk, crumbled paneer, and a hint of aromatic cardamom, this dessert achieves its signature fudgy texture while staying wholesome and satisfying. Topped with crunchy chopped nuts and set to perfection, this high-protein dessert is an ideal choice for festive celebrations or guilt-free indulgence. Quick to prepare and easy to make, it’s a delightful fusion of taste and nutrition.
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Recipe Information
Ingredients
- 500 ml Full-fat milk
- 200 g Paneer (Indian cottage cheese), crumbled
- 25 g Whey protein powder (vanilla or unflavored)
- 100 g Sugar
- 50 g Powdered milk
- 1 tsp Cardamom powder
- 2 tbsp Ghee (clarified butter)
- 2 tbsp Chopped nuts (almonds, pistachios, or cashews)
- 1 tbsp Lemon juice
Instructions
In a saucepan, bring the full-fat milk to a boil over medium heat. Stir occasionally to prevent it from burning.
Add the lemon juice to the boiling milk and stir until the milk curdles. Turn off the heat and strain the curds through a muslin cloth or fine sieve. Rinse the curds (paneer) with cold water to remove the lemony taste. Squeeze out excess water and set the crumbled paneer aside.
In a deep non-stick pan, heat the ghee over medium heat. Add the crumbled paneer and cook for 2-3 minutes, stirring constantly.
Lower the heat and add powdered milk, whey protein powder, and sugar to the paneer mixture. Mix well and cook for 5 minutes, stirring continuously to avoid lumps.
Pour in the remaining milk gradually and mix everything evenly. Continue to cook on low heat for 15-20 minutes until the mixture thickens and begins to leave the sides of the pan.
Stir in the cardamom powder and mix well.
Grease a small tray or plate with ghee and pour the mixture into it. Press it down using a spatula to form an even layer.
Sprinkle chopped nuts on top and gently press them into the mixture. Let the milk cake cool to room temperature, then refrigerate for 2-3 hours until set.
Slice into squares or diamonds and serve. Enjoy this high-protein twist on a classic dessert!
Nutrition Facts
Calories |
1940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 63.0 g | 315% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 470 mg | 20% | |
| Total Carbohydrate | 157.1 g | 57% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 151.1 g | ||
| Protein | 90.4 g | 181% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1616 mg | 124% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1984 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
