Milk Cake Recipe

Milk Cake or Milk Barfi, A wealthy decadent Indian sweet which is straightforward to make and requires only milk, sugar. Learn tips on how to make the authentic halwai style milk mithai with step-by-step pictures and video.

Milk Cake Recipe

Paal khova is certainly one of my favorite sweets to make after I had abundant of milk leftover. Each time I’m craving for something sweet, that is what I prefer to make. This recipe I made few weeks back and loved it to the core.

Delicious milk cake which is super easy to make and desires just 4 ingredients. Milk, Sugar, Lemon juice and Ghee. Also LOTS OF PATIENCE.

About Milk Cake

Milk cake is reduced milk with sugar till it’s thickened and comes together like a halwa. This texture is achieved only while you take your time and cook the milk.

This recipe of indian milk sweet requires milk, sugar, ghee. Little lemon juice is added to get the right texture within the milk cake. This Indian milk sweet is a no fail recipe to try when you need to make something special on a special occasions. This could be moulded in a cake tin and served as a birthday cake too. Be certain that you follow the video and step-by-step instructions to get the right texture. In case you love this recipe, you’ll enjoy my kalakand and basundi.

Milk Cake Recipe Video

Similar Recipes,

Kalakand
Coconut Burfi
Khoya Burfi
Beetroot Burfi

Ingredients for Milk Cake

Milk – Use full fat whole milk, low fat milk won’t work on this recipe. You’ll be able to moreover add ½ cup of milk powder to make the thickening process faster.

Sugar – You do not have so as to add an excessive amount of sugar. I used 1 cup (200 grams) sugar for two litre of milk.

Lemon Juice – use little or no lemon juice, it’s used for achieving the feel. An excessive amount of could make the sweet sour.

Ghee – helps making the sweet comes together like a halwa. Also adds flavour.

Optional – flavourings like saffron, ground cardamom, chopped nuts could be added.

The way to Make Milk Cake Indian Sweet at Home

Reducing Milk

Boil full fat milk in a big pot. Cook milk on medium high heat till it involves a boil. Keep scraping the perimeters of pot and cook the milk till reduced to ⅓rd of its original volume.

Thickening Milk

Once the milk is reduced to ⅓rd of the unique volume. Add in lemon juice little at a time, the milk mix will begin to curdle somewhat. Keep cooking on medium high heat till thickens.

Adding Sugar & Ghee

Once the milk cake mixture starts to get thick. Add little sugar at a time and keep cooking. Keep mixing and cooking and add little sugar at a time. When you finish adding sugar, you may add ghee and cook till it comes together like a halwa.

Moulding & Serving

Transfer the milk cake mix to a greased mould. Spread evenly so the highest is smooth. Wrap the mould with foil after which wrap it with some cloth so it cools very slowly which ends up in different shades of milk cake once you narrow it. Once it’s cooled for 4 to five hours, you may slice and serve.

Expert Suggestions for Milk Cake Indian Sweet

Milk

Use full fat milk for making this milk cake, also use a big pot when cooking milk so it reduces quite a bit faster. Scrape the perimeters of the pan when the milk is reducing and add the milk solids back into the pot.

Lemon juice

The small amount of lemon juice will create the feel within the milk cake. Never add an excessive amount of, only a tsp or two is enough.

Sugar

When adding sugar to take advantage of add little at a time. I wish to add 2 tbsp of sugar into the milk at a time and cook for two to three mins before adding the subsequent 2 tbsp of sugar. This step ensures your sugar melts into the milk and starts to thicken as a substitute of curdling.

Cool, Slice & Serving

Once the milk cake is transferred to the pan. Wrap the pan really good with foil after which towel. So the barfi cools quite a bit slower which creates a dark shade color within the centre which is iconic in halwai style milk cake.

Storing & Make Ahead

Any Indian sweets which are made with milk doesn’t have long shelf life. You’ll be able to store this in fridge for upto per week. Bring it back to room temp before serving for best taste.

Milk Cake Recipe (Step-wise Pictures)

1)Take milk in a big pot.

2)Boil it

3)Keep scraping the perimeters of the pan

4)Cook on medium high heat.

5)Keep scraping the milk solids

6)Because the milk reduces the color of the milk changes

7)You have got to maintain scraping the milk solids

8)Add in lemon juice once the milk is reduced to ⅓rd of its original volume.

9)Keep mixing.

10)Keep scraping and keep mixing.

11)Now the milk has even reduced.

12)Now start adding sugar little at a time.

13)You’ll be able to add 2 tblsp of sugar at a time.

14)Keep adding sugar and blend well.

15)Keep cooking and mixing till it thickens.

16)At this point. Add ghee little by little.

17)Keep mixing.

18)Cook till the mixture starts to go away the perimeters of the pan.

18)Add ghee

19)Mix well

20)You have got to cook until it gets to this texture. Thick and comes together as a halwa.

21)Grease a pan with ghee

22)Spoon filling in

23)Wrap it in foil

24)Wrap it in towel.

25)After few hours. Slice and serve

25)Serve

📖 Recipe

If you will have any questions not covered on this post and in the event you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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