Ingredients:
3 Cups Milk
1 Cup Sugar
1 Cup Milk powder
1 Cup Curd
1/2 Cup Ghee
*The ratio is always 3:1 and half for the Ghee, irrespective of what vessel you use for measuring the ingredients*
Method:
Heat the milk in a heavy-bottomed pan.
Once it starts boiling, add the sugar, followed by the milk powder and ghee.
Keep stirring.
Add the curd to this. Adding the curd will make the mixture curdle. Don’t panic as that is what it is supposed to do.
Cook the mixture as you keep stirring constantly.
Keep alternating between lowering the flame and keeping it on medium as you cook the mixture.
The important thing is to not stop stirring it even for a minute, as doing so could burn it. Soon you will see that the water has evaporated, and a thick mixture is left behind.
It should form a mass and leave the sides of the pan.
That is when you know it is done.
Pour the mixture to set in a greased casserole, shutting the lid, which will ensure the barfi getting good color.
Alternatively, set in a vessel with a lid.
Cut into the desired shape.
Alternatively, set in a vessel with a lid.
Cut into the desired shape.
Garnish with almonds and pistachios.
If you don’t set it in a closed casserole /box and keep it aside for at least 3-4 hours, the Milk Cake will have an ivory hue and not the rich brown hue.
I make the Milk Cake at night and keep it aside the whole night.
Milk Cake
Author: Mayuri Nidigallu
Recipe type: Dessert
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 8 pieces
The easiest and most delicious mithai you could make next time you have a festival coming up or a party at home. Your guests will refuse to believe you when you say this Milk Cake is home made.
Ingredients
- 3 Cups Milk
- 1 Cup Sugar
- 1 Cup Milk powder
- 1 Cup Curd
- ½ Cup Ghee
- *The ratio is always 3:1 irrespective of what vessel you use for measuring the ingredients*
Instructions
- Heat the milk in a heavy bottomed pan.
- Once it starts boiling, add the sugar followed by the milk powder and ghee.
- Keep stirring.
- Now add the curd, which will make the above mixture curdle.
- Cook as you keep stirring constantly till the water evaporates, and the cake mixture is left behind *it should form a mass and leave the sides of the pan*
- Set in a greased casserole, shutting the lid, which will ensure the barfi getting a good colour.
- Alternatively, set in a vessel with a lid.
- Cut into the desired shape.
- Garnish with almonds and pistachios.
Spread the love
This looks so simple, never thought of making it at home. I am definitely going to try this over the weekend. Thanks for sharing, Mayuri. My sweet tooth is already excited.