Craving a delightful Indian sweet treat but short on time and specialized ingredients? Then this quick and easy granular milk cake recipe is perfect for you! Forget the fuss of traditional methods requiring khoya (mawa) or paneer – this recipe uses readily available ingredients to create a wonderfully textured and flavorful milk cake in a fraction of the time. This simple yet satisfying dessert is ideal for satisfying a sudden sweet craving or impressing guests without spending hours in the kitchen. The delicate balance of sweetness and subtle richness makes it a versatile treat, enjoyable on its own or paired with a cup of chai.
This recipe simplifies the classic milk cake, eliminating complicated techniques and lengthy cooking processes. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to creating this incredibly easy and satisfying granular milk cake!
Tools Needed
- Pan
- Spatula
- Mixer
- Embroidery (small pan)
- Square Cake Tin
- Butter Paper
Ingredients
- Sugar: 1/2 cup
- Milk: 1 cup
- Ghee: 1 tbsp
- Cream: 2 tbsp
- Milk Powder: 2 tbsp
- Cardamom Powder: 1/4 tsp
- Bread Slices: 6
- Pistachios
- Almonds
Step-by-Step Instructions
Step 1. Prepare the Caramel Base and Milk Mixture
- Place a pan on the gas. Add 1/2 cup sugar and spread it evenly. Caramelize the sugar on medium-high heat without adding any water or milk.
- Once the sugar starts melting, stir it gently with a spatula. Reduce heat to low to prevent burning.
- When the sugar is completely melted, add 1 cup of cold milk. Stir continuously as the sugar will initially solidify, but will melt as the milk heats up.
- Add 2 tbsp of cream (use less if using full-fat milk), 2 tbsp milk powder, and 1/4 tsp cardamom powder. Mix well.
Step 2. Toast Breadcrumbs and Combine with Milk Mixture
- Break 6 bread slices into thick pieces and grind into a fine powder using a mixer.
- Heat 1 tbsp ghee in a small pan. Add the bread powder and roast lightly until golden.
- Add the roasted bread powder to the milk mixture. Stir continuously over low-medium heat until it forms a dough-like consistency.
Step 3. Set and Cool the Milk Cake
- Grease a square cake tin with ghee and line with butter paper. Transfer the sweet dough into the tin and press it down firmly using a spatula.
- Let the sweet cool down at room temperature under a fan for about 30 minutes, or in the refrigerator for 10 minutes.
Step 4. Decorate and Serve
- Once cooled, remove the sweet from the tin. Decorate with chopped pistachios and almonds. Cut into desired shapes and serve.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Keep the gas flame low while melting the sugar to prevent bitterness.
- Using fresh cream enhances the flavor. Omit if using full-fat milk.
- Milk powder helps thicken the mixture quickly.
- Cardamom powder enhances the taste of the sweet. Add it for a delightful aroma.
- Roasting the bread enhances its color and taste.
Nutrition
- N/A
FAQs
1. Can I use a different type of milk?
Yes, whole milk works best for the richest texture, but you can experiment with 2% or skim milk. Just be aware the final product might be slightly less rich.
2. How can I store leftover milk cake?
Store the cooled milk cake in an airtight container in the refrigerator for up to 3-4 days. It's best enjoyed at room temperature.
3. Can I add other flavors to the milk cake?
Absolutely! Try adding cardamom powder, rose water, or even chopped nuts for extra flavor and texture.
This quick and easy granular milk cake recipe proves that delicious Indian sweets don't require hours of preparation or hard-to-find ingredients. Enjoy this simple yet satisfying dessert as a delightful treat for yourself or share it with loved ones. Happy baking!