Low Fat Traditional Milk Cake
Delight in the sweet simplicity of our Low Fat Traditional Milk Cake, a lighter twist on the beloved Indian dessert known for its rich and creamy flavors. Made with low-fat milk and a reduced-fat version of ghee, this recipe is perfect for those seeking a guilt-free indulgence while maintaining the authentic essence of traditional milk cake. The milk is skillfully curdled with fresh lemon juice, then slow-cooked with sugar and a hint of cardamom for a fragrant caramelized finish that melts in your mouth. Garnished with vibrant pistachios, this dessert offers a perfect balance of sweetness and texture. With just 15 minutes of prep time and easy-to-follow steps, this lower-calorie treat is an ideal dessert for family gatherings or festive celebrations. Treat yourself to an elevated experience with this healthier classic!
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Recipe Information
Ingredients
- 2 liters Low-fat milk
- 2 tablespoons Lemon juice
- 1 cup Sugar
- 2 tablespoons Ghee (clarified butter, reduced fat version)
- 0.5 teaspoons Cardamom powder
- 1 tablespoon Chopped pistachios (optional garnish)
Instructions
Pour the low-fat milk into a heavy-bottomed pan and bring it to a boil over medium heat, stirring occasionally to prevent scorching.
Once the milk boils, reduce the heat to low and add the lemon juice while stirring. This will curdle the milk. Continue stirring until the whey and curds separate completely.
Line a large sieve or colander with a clean muslin cloth and strain the curdled milk to separate the whey. Gather the edges of the cloth and squeeze out the excess liquid. Set the curd aside.
In the same pan, pour the curd back in and add the sugar, mixing well. Cook the mixture over medium heat while stirring constantly to prevent sticking.
As the mixture thickens and starts to leave the sides of the pan, add the ghee and cardamom powder. Continue cooking and stirring until the mixture changes color to a light golden brown and forms a dough-like consistency.
Grease a small plate or tray with a little ghee and transfer the mixture onto it. Spread it evenly using a spatula to form a flat layer.
Allow the mixture to cool completely and set for 1-2 hours at room temperature.
Once set, cut the milk cake into squares or diamond shapes. Garnish with chopped pistachios, if desired.
Serve as a dessert or store in an airtight container for up to 5 days.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 296.2 g | 108% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 292.7 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 2518 mg | 194% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 137 mg | 3% | |
*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.
