Low Sodium Traditional Milk Cake
Indulge in the luscious sweetness of a Low Sodium Traditional Milk Cake, a healthier twist on the classic Indian delicacy. This recipe uses full-fat milk and fresh lemon juice to create rich, homemade paneer, which is then expertly combined with sweetened condensed milk, unsalted butter, and aromatic cardamom powder for an irresistible flavor. Topped with chopped nuts for added crunch and visual appeal, this milk cake is the perfect dessert for special occasions or everyday indulgence. With a reduced sodium content and just 15 minutes of prep time, this effortless yet rewarding recipe offers a creamy, melt-in-your-mouth texture with wholesome ingredients. Serve chilled as a satisfying treat and store in the refrigerator to enjoy the goodness all week long!
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Recipe Information
Ingredients
- 4 cups Full-fat milk
- 2 tablespoons Fresh lemon juice
- 1 cup Sweetened condensed milk
- 2 tablespoons Unsalted butter
- 1 teaspoon Cardamom powder
- 2 tablespoons Chopped nuts (e.g., almonds, pistachios)
Instructions
Pour the full-fat milk into a large, heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring occasionally to prevent burning.
Once the milk comes to a boil, reduce the heat to low and add the lemon juice gradually while stirring continuously. This will cause the milk to curdle and separate into curds and whey.
Turn off the heat and strain the curdled milk using a cheesecloth or fine-mesh sieve, discarding the whey. Rinse the curds with cold water to remove any residual lemon flavor, then gently press out excess water.
Transfer the curds (paneer) back into the cleaned pan. Add the sweetened condensed milk and unsalted butter, and mix thoroughly.
Cook the mixture over medium heat, stirring constantly to prevent sticking, until it thickens and begins to pull away from the sides of the pan. This process will take about 20-25 minutes.
Stir in the cardamom powder for flavor and mix well.
Grease a small, square or rectangular dish with a light layer of unsalted butter. Pour the cooked mixture into the dish and spread it evenly with a spatula.
Sprinkle the chopped nuts over the top, gently pressing them into the surface of the milk cake.
Allow the milk cake to cool to room temperature, then refrigerate it for 2-3 hours to set completely.
Once set, cut the milk cake into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.9 g | 114% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 762 mg | 33% | |
| Total Carbohydrate | 217.4 g | 79% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 213.7 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 2102 mg | 162% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 2756 mg | 59% | |
*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.
