Traditional Milk Cake
Indulge in the rich and creamy decadence of Traditional Milk Cake, a beloved Indian sweet that's perfect for any festive occasion or as a treat to savor at home. Made with full-cream milk, sugar, and a hint of cardamom, this classic dessert boasts a luscious, melt-in-your-mouth texture and a subtle aromatic flavor. The recipe uses a slow-cooking technique that meticulously reduces milk to its concentrated essence, infusing it with a distinctive caramelized sweetness. A touch of fresh lemon juice curdles the milk, creating a unique granular texture that sets this confection apart. Topped with vibrant chopped pistachios for a stunning visual and nutty crunch, this milk cake is as beautiful as it is delicious. Whether served at a festive gathering or given as a homemade gift, this Traditional Milk Cake is sure to impress with its timeless charm and rich flavors. Perfect for those seeking authentic Indian desserts, this recipe is a must-try!
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Recipe Information
Ingredients
- 2 liters Full-cream milk
- 1 cup Granulated sugar
- 2 tablespoons Fresh lemon juice
- 2 tablespoons Unsalted butter
- 0.5 teaspoons Cardamom powder
- 2 tablespoons Chopped pistachios (for garnish)
Instructions
Pour the full-cream milk into a heavy-bottomed pan. Use a wide pan to facilitate quicker evaporation and place it over medium heat.
Bring the milk to a gentle boil, stirring occasionally with a flat spatula to prevent sticking. Scrape the sides of the pan and incorporate any malai (cream) back into the milk.
Once the milk has reduced to approximately one-third of its original volume, add the lemon juice. Stir slowly to curdle the milk.
Continue to cook the mixture while stirring frequently until the milk solids separate from the whey. Discard the whey by flowing it out cautiously. You can use a strainer to ensure no milk solids are lost.
Lower the heat to prevent burning, then add the sugar and unsalted butter. Mix well until the sugar dissolves completely into the mixture.
Cook the mixture by stirring continuously until it thickens and leaves the sides of the pan. You are looking for a consistency that allows you to gather the mixture into a ball.
Sprinkle the cardamom powder into the mixture and blend thoroughly to add a fragrant aroma.
Line a square or rectangular tray with parchment paper or grease it lightly with butter. Transfer the milk mixture into the tray, press it gently, and level the surface with a flat spatula or the back of a spoon.
Allow the milk cake to cool at room temperature. After cooling, place the tray in the refrigerator for at least 2 hours to set further.
Once set, remove from the refrigerator and gently lift the milk cake out of the tray. Cut it into square or diamond-shaped pieces.
Garnish with chopped pistachios and serve as a delightful dessert.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 259 mg | 86% | |
| Sodium | 808 mg | 35% | |
| Total Carbohydrate | 306.4 g | 111% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 300.5 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 25.4 mcg | 127% | |
| Calcium | 2294 mg | 176% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 2877 mg | 61% | |
*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.
