We start with making powder of the Alum crystals in a mortar and pestle. Take ¼ th tsp Alum Powder. In a large pan, put Milk on heat. Allow it to boil on high heat. When milk starts to boil at high heat, reduce the heat to low-medium. Simmer milk until it reduces to half quantity.
Keep stirring the milk to prevent it from getting burnt. It looks like a boring job, but for a good and delicious Milk Cake you need some patience. Keep stirring until it reduces to half.
We have boiled Milk for 45 mins on low heat. Milk has reduced till half and has become thick. Add Alum Powder and mix it well with the milk. Simmer Milk on low heat.
I have used ¼th tsp Alum Powder. You can also use 2-tsp lemon juice instead of Alum. This will make Milk attain a grainy consistency. A perfect Milk Cake must be soft and have a grainy consistency. After adding Alum Powder Milk begins to become grainy. Simmer for some more time.
After 20 more mins, add Sugar. We will not add all the Sugar at one time. Instead add it in batches. Sugar also releases moisture, so we will not add all the Sugar at same time. After 5 mins, add some more Sugar and mix it well. After 5 mins, add remaining Sugar and stir.
Now, at this stage, you have to be more careful. Keep stirring continuously to prevent milk from getting burnt. After 30 more mins, Milk has reduced further and has changed its color. Keep stirring for more time.
We will use a bread tin (loaf tin) for setting this Milk Cake. You can use a steel container also for setting this Milk Cake. Grease this loaf tin with some Ghee. Loaf tin is greased and ready. Let's check Milk now.
Milk is now almost reaching that required consistency. Add 2 tbsp Ghee. This will make Milk cake moister and soft. Keep stirring. Milk has reduced, has become grainy and leaves bottom of pan. We have cooked Milk for 2 Hours and 20 mins. Remove from heat.
Transfer the Milk Cake mixture in greased tin. Mixture is still hot and it will continue to get cooked in this tin. Gently tap the mixture.
Wrap the tin in an Aluminum foil so that it traps the heat inside. Keep the tin aside for 5-6 hours. Do not refrigerate and do not keep it in Oven. Leave it unattended on a kitchen platform or dining table.
After 6 hours, Milk Cake is set now. Remove the foil. Loosen the sides with a knife. This will help unmold the milk cake.
Tap the tin to unmold the Milk Cake. Let's cut the unmolded Cake.
Garnish Milk Cake, with crushed Pistachios
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/how-to-make-milk-cake/