Milk Cake is an Indian Mithai that is very popular in northern states of India like Uttar Pradesh, Rajasthan and Haryana. The recipe is quite similar to Kalakand and is often known as Ajmeri Kalakand.
Milk Cake is one of those Indian Mithais that are quite simple to make and require only few simple Ingredients. The key ingredient that is needed in this recipe is patience. One needs a great degree of patience while making this recipe. I have used 2-liter of Milk for making this Mithai and the net quantity of Mithai was 750 grams (approx.) and it took my about 2 ½ Hours of watching over accompanied with stirring (intermittently initially and continuous later as the mixture reduces and becomes thickened)
The labor-intensive task of stirring often acts as a deterrent and prevents people from attempting this soft, luscious and insanely delicious Mithai at home. However, if you want to make it a fun activity, you could delegate the responsibility of stirring the pot to your family members while you are busy with your daily cooking preparations. If you allow your kids to get near the gas stove, then this could be a great activity to involve them. This way they would feel they have contributed in Mithai-making process and also helped you. You will have to take over the charge from them as the mixture starts reducing and thickens and continuous stirring is needed.
A perfect Milk Cake must have a grainy texture but must retain its softness. An oft-repeated mistake is over cooking of the mixture that would make the grains too hard and milk cake becomes unpalatable. Stop cooking when there is sufficient amount of moisture to keep the milk cake soft and grainy. Check out the video to see the right texture and consistency of the mixture.
I have used Alum for curdling the milk which can easily be replaced with any other curdling agents like lemon juice, citric acid, vinegar and tartaric acid. Here’s a quick tip that you must remember while curling milk- more the acid you add, larger the grains will be, and for smaller grains add small amount of acid. Remember this tip if you are trying to curdle milk by adding too much acid to it. It may change the taste and the texture (size of grains).
The reduced mixture must be set in a loaf tin, cake tin or any other container. An important point to remember is that the tin or container must immediately be seal wrapped with an aluminum foil to trap the heat. This way the layer underneath may continue to cook and would get a darker shade. This is required if you are trying to get the 2-colored Milk Cake bar. Let the mixture cool down for around 5-6 hours (or overnight) before you demold and cut the Cake into pieces. Do not refrigerate the Milk Cake for best results. Refrigerating makes Milk Cake chewy and tough and hence must be consumed within 2-3 days.
Make this delicious Indian Mithai- Milk Cake for this festive season. Serve it to your guests or carry along Homemade Milk Cake when you visit your friends and family. They will be pleased by your efforts and delighted by the results.
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Cook time:
Total time:
Serves: 750 gms
- 2-liter full cream Milk
- 1¾th Cup=350 gms Sugar
- 2 -tbsp Ghee
- ¼th tsp Alum Powder (or 2-tsp Lemon juice)
- 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
Click to watch recipe video
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