Indulge in the creamy, rich delight of homemade milk cake, a beloved Indian sweet treat known for its melt-in-your-mouth texture and subtly sweet flavor. This classic dessert, also called "Peda" in some regions, is surprisingly simple to make at home, requiring only a few readily available ingredients. Forget the store-bought versions laden with preservatives; this recipe promises a healthier, more flavorful alternative, crafted with love and care in your own kitchen. The luxurious, dense texture and satisfying sweetness make it perfect for any occasion, from festive gatherings to a simple evening indulgence.
This recipe guides you through each step of creating this decadent milk cake, ensuring a perfectly smooth and creamy result. From the initial simmering of the milk to the final shaping and setting, we’ll walk you through the entire process, demystifying this seemingly complex dessert and empowering you to create a truly special treat. Let's begin the journey to making your own irresistible, homemade milk cake.
Tools Needed
- Wide-bottomed, heavy-bottomed pan
- Butter paper
- Tray
Ingredients
- Milk: 2 liters (3% fat)
- Lemon juice
- Sugar: 1.5 cups (250ml cup)
- Ghee: 2 tablespoons
Step-by-Step Instructions
Step 1. Boiling and Coagulation
- Pour 2 liters of 3% fat milk into a wide-bottomed, heavy-bottomed pan and bring to a boil. Stir well to prevent sticking.
- Once boiling, gradually add lemon juice, ensuring it's distributed evenly. Stir continuously.
- Continue stirring until the milk thickens significantly and resembles a sandy texture. This indicates the water is reducing.
Step 2. Sweetening and Caramelization
- Add 1 cup of sugar and stir until dissolved. The mixture may become slightly watery initially.
- Add another half cup of sugar and mix. Then add a tablespoon of ghee and continue stirring.
- At this critical stage, continuously stir the mixture without leaving the pan. This allows the sugar moisture to caramelize and develop a nice color.
Step 3. Setting and Cooling
- Once a thick mass forms, turn off the heat. Grease a tray with butter paper or ghee. Pour the mixture onto the tray, spread it evenly, and cover it with another piece of butter paper. Lightly grease the top.
- Cover the tray with a towel and a mat. Let it sit in a warm place for about six hours.
Step 4. Serving
- After six hours, remove the butter paper and cut the milk cake into neat pieces.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Using 3% fat milk works well for this recipe. Don't add all the lemon juice at once; add it little by little to avoid over-thickening.
- Adjust the amount of sugar to your preference.
- Be patient during the cooking process. Continuous stirring is crucial for the milk cake's texture and color.
Nutrition
- N/A
FAQs
1. Can I use condensed milk instead of simmering milk?
While you can use condensed milk for a quicker version, the simmered milk gives a richer, more authentic flavor and texture. The simmering process also reduces the moisture content, resulting in a denser cake.
2. How can I store leftover milk cake?
Store your milk cake in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week.
3. What can I do if my milk cake is too sticky?
If your milk cake is too sticky, it likely hasn't simmered down enough. Try simmering the milk for a longer period to reduce the moisture content. You can also add a little more powdered sugar or milk powder to help it firm up.
So there you have it – your very own batch of rich and creamy homemade milk cake. This delightful dessert, perfect for sharing with loved ones, is a testament to the simple pleasures of homemade treats. Enjoy the sweet reward of your culinary efforts!