- Preeti Shridhar
This gorgeous milk cake is to die for, if I may say so.
It's mildly sweet , melt in your mouth . Make it for festivals, dinner parties, as Naivedyam or bhog. It will be a big hit everywhere..
Although it's a bit consuming recipe but worth the effort.
Use a heavy bottom large wide mouth pan so that the milk evaporates faster.
I started it in the morning and kept it on low flame so that I had to stir it from time to time and not continuously . While I finished making my breakfast and lunch I could keep an eye on the milk also. So didn't have to spend extra time on it.
If you don't have alum you can use a tsp of lemon juice.
Add 100 gms of sugar and then taste and add more as per your taste.
Whole Milk 2 litres
Raw Sugar 120 gms
Cardamom Powder 1 tsp
Alum 2 small pinches
Ghee 2 tbsp
Bring the milk to a boil in a large heavy bottom ,wide mouth pan.
Now lower the flame and let it simmer.
Keep stirring from time to time.
Once it reduces to half , add alum and stir for a couple of minutes.
You will see mini granules forming. This will provide nice texture to the milk cake.
After a few minutes add sugar little by little.
I have used raw sugar but you can use white sugar also.
Taste and see if you want to add more sugar.
Remember , it will reduce considerably so add accordingly.
Let it reduce till all the liquid evaporates.
Now add 2 tbsp ghee and roast it further till it starts leaving the sides of the pan for 5-7 minutes.
At this point you will have to stir it continuesly.
Grease a cake tin or loaf tin generously.
Pour this ready milk cake in it.
Smoothen with a spatula to spread evenly.
Cover tightly with aluminium foil.
Wrap it in a thick towel or blanket and leave it for 6-8 hours.
This will help in caramelising sugar further ,which in turn will deepen the color of milk cake.
Once you unwrap the tin, if it's still warm let it sit till it cools down completely.
Now turn it upside down to remove the milk cake.
Cut in desired shapes .
Keep it refrigerated.
I used a 7*4 inch loaf pan.