October 10, 2019
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3 min.
Lifestyle
Milk Cake RecipeRecipe of Milk CakeHow to Make a Milk Cake
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Milk Cake Recipe - How to Make a Milk Cake
For Indians, Milk Cake is not certainly a dish that needs any introduction. But still, for purpose of clarity, a few words would certainly prove useful for those who are not well versed with Indian foods or cooking. The name for starters is a bit of a misnomer. Many people who do not know about the dish may think that milk cake must be a type of cake, but it is not so. It is a variety of Indian sweet dish, like kalakand.
Milk cake is very tasty and is certainly very popular among Indians. Hence, it would be hard to find any shops in India selling sweets, which does not contain milk cake as one of its main attractions. However, the cost of this delicious sweet is quite often artificially raised in sweet shops, because of the high demand among the Indian populace. Hence a short discussion on the recipe of milk cake would really help here. The logic behind writing this article is that, if a person knows the milk cake recipe, he/she can easily have the answer to the question as to how to make a milk cake at home.
Recipe of Milk Cake Sweet
Milk Cake Indian Recipe – The Ingredients
1) Paneer – 200 grams
2) Condensed milk – ½ cup
3) Full cream milk – 1 liter (This can be used in place of Paneer and Condensed milk as an alternative.)
4) Lemon Juice – 2 to 3 teaspoons mixed with 2 teaspoon water
5) Desi Ghee (Good Quality) – 2 teaspoons
6) Sugar – 100 grams (Near about ½ cup)
Ingredients for making Milk Cake
How to Make a Milk Cake at home, from Full Cream Milk
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As we have explained in the ingredients – Milk cake can be either made from Paneer + Condensed milk or it can be prepared from full cream milk. The milk cake recipe Indian sweet described here would be made from full cream milk, as this milk cake recipe easy to prepare at home, is certainly believed to produce a tastier final product.
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Milk is taken in a deep vessel (non-stick pan) and boiled over a burner in a medium flame. It is stirred every 2 to 3 minutes, otherwise, the milk may stick to the bottom of the vessel.
Condensing the milk by boiling, while preparing milk cake.
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When the quantity of the milk becomes 1/4th of the original volume of milk taken, then the flame of burner is reduced to low flame & lemon juice (2 to 3 teaspoons) diluted with 2 teaspoons of water is added to the milk, no stirring for 2 to 3 minutes is allowed.
Adding lemon juice to the milk.
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Later the whole mixture is stirred nicely. The milk will curdle slowly. The chhena and water will get separated from each other slowly.
Curdled milk while preparing milk cake.
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The boiling of the mixture in a low flame is continued and sugar (in the amount mentioned previously) is added and the stirring continued. Once the sugar totally dissolves in the mixture, then the desi ghee (of good quality in above-mentioned amount) is added and stirring continued. The mixture now resembles another popular sweet - Rabri, in texture and consistency.
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The burner is now switched off and this preparation is transferred to a greased plate and allowed to cool. The mixture will take approximately 6 to 7 hours to cool and settle down in a definite hard shape.
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Once it solidifies, it can be cut into the desired size and shapes for serving. Milk cake is ready now for your family members and guests.
Milk Cake - The Final Dish.
How to Make a Milk Cake at home, from Paneer and Condensed Milk
Some people who are pressed for time and want to prepare milk cake quickly can follow another different technique where milk cake is made from paneer and condensed milk. Here there is no role of full cream milk or lemon juice. So, a milk cake recipe for this technique is described in short for our readers –
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Paneer and condensed milk are taken in amounts as mentioned earlier and mixed together nicely. It is next transferred to a non-stick pan or karahi on a low flamed burner.
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Next, the sugar is mixed with it and stirred constantly. As the texture gets sticky and thick in consistency then 2 tablespoons ghee is mixed to it and the mixture stirred thoroughly.
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The cooking is continued for another 2 minutes and then the burner is switched off. The contents are transferred to a greased plate and next it is kept in the refrigerator for the setting. Later it is taken out from the fridge and cut according to the desired size. Now it is ready for consumption.
Conclusion
Milk cake when correctly made is very soft and almost melts in a person’s mouth. Although used especially in Hindu festivals like Teej and Diwali, this dessert is also very popular in regular days. People who want to prepare it quickly can also make it without curdling milk as we have discussed above. Here we have described a milk cake recipe easy to make at home. However, the recipe of milk cake has been modified slightly in different parts of the country, to make it suitable for local taste. Reader’s discretion is advised.
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