Indulge in the decadent richness of our homemade milk cake, a truly delightful treat perfect for any occasion. This classic dessert boasts a creamy, melt-in-your-mouth texture and a subtly sweet flavor that’s both comforting and irresistible. Forget complicated recipes and store-bought imitations – our version is surprisingly simple to make, requiring readily available ingredients and minimal fuss. The result? A luxurious milk cake that will impress your family and friends, leaving them craving more.
This recipe is a celebration of simplicity and deliciousness, transforming humble ingredients into a confection of pure indulgence. Forget the daunting tasks; this recipe simplifies the process, making it accessible for even novice bakers. Ready to embark on a culinary journey that will leave you with a stunning, homemade milk cake? Let's dive into the step-by-step instructions.
Tools Needed
- Karai (or non-stick pan)
- Tin
- Butter paper (or ghee for greasing)
- Kitchen towel
Ingredients
- Milk (3% milk fat): 2 L
- Lemon juice: 1-2 lemons
- Sugar: 1.5 cups (250ml cups)
- Ghee: 2 heaped tablespoons
Step-by-Step Instructions
Step 1. Preparing the Milk Base
- Bring 2L of 3% milk fat milk to a rolling boil, stirring at intervals to prevent sticking.
- Add lemon juice in drops, spreading it across the milk to avoid curdling in one spot. Continue boiling.
- Reduce the milk until it's considerably reduced and forms a rich cream with a grainy texture. This process is gradual.
Step 2. Sweetening and Thickening
- Add 1 cup of sugar and stir until completely dissolved. Continue boiling until the mixture thickens and excess moisture evaporates.
- Add 1 heaped tablespoon of ghee and mix well. Continue cooking on high flame, stirring continuously.
- Add another tablespoon of ghee, and continue mixing until the mixture reaches a thick, caramel-like consistency. Don't leave the stove unattended.
- Once the mixture turns a beautiful mild caramel color, turn off the stove.
Step 3. Setting the Cake
- Line a tin with butter paper (or grease with ghee). Transfer the milk mixture into the tin, spread evenly, and press it on all sides.
- Dab a little ghee on top, cover with another sheet of butter paper and gently press it down. Wrap the tin in a towel to retain heat and keep it in a warm place for 5-6 hours (or up to 12 hours).
Step 4. Cooling and Serving
- After setting, gently remove the cake from the tin, peel off the butter paper, and cut into desired shapes and sizes.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Use 3% milk fat for best results.
- Adjust sweetness of sugar to your liking.
- Continuously stir the mixture to avoid burning or sticking.
Nutrition
- N/A
FAQs
1. Can I use condensed milk instead of evaporated milk?
While you can try, condensed milk is much sweeter and thicker. It will result in a denser, sweeter cake. Evaporated milk is recommended for the best texture and flavor.
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 served at room temperature.
This simple yet elegant milk cake is the perfect addition to your Diwali celebrations, guaranteed to impress your guests. The rich, creamy texture and delightful sweetness make it a truly unforgettable treat. So gather your ingredients and embark on this delightful baking adventure – happy baking!