How to Make Milk Cake at Home

Indulging in the luscious taste of a homemade milk cake is a delightful experience that can transport your taste buds to a world of sweet ecstasy. This traditional Indian dessert, with its velvety texture and rich flavor, has been captivating the hearts of dessert enthusiasts for generations.

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Whether it is a special occasion or a simple craving for a delightful dessert, making a milk cake at home will fill your heart with joy and your soul with sweetness.

In this recipe guide, we will tell you how to make milk cake at home. No matter if you are a seasoned cook or a beginner in the world of desserts, we will walk you through each step with clear instructions and valuable tips.

About Milk Cake recipe :

The milk cake is typically made by simmering milk and sugar together until it thickens, and then adding khoya, which is a type of dried milk solids. The mixture is cooked until it becomes thick and fudge-like, and then poured into a greased container and left to set.

The resulting Milk Cake with Khoya has a rich, creamy texture and a sweet, nutty flavor that is sure to delight anyone with a sweet tooth. It can be garnished with chopped nuts, such as almonds or pistachios, to add a little extra crunch and flavor.

Recipes for Delectable Desserts Using Khoya.

• Gajar ka Halwa with Khoya
• Mawa Cake
• Mawa Gujiya

Here is a more detailed and easy Recipe for Milk Cake with Khoya.

INGREDIENTS :

• 1-2 spoons of water
• 1 liter full cream milk/full-fat milk
• Less than 1/8 tsp Alum pieces
• 400-450 gram Khoya/Mawa
• 350 gram sugar
• 150 gram ghee
• Chopped nuts (optional)

How to make milk cake at home?

Firstly, In a heavy-bottomed wok, pour 1 to 2 spoonfuls of water and 1 liter Full-Fat Milk and bring it to a boil over medium flame.

Stir it occasionally to prevent it from sticking to the bottom of the wok.

You have to boil it until it gets half from its initial quantity.

After that, you must continue mixing while gradually adding alum pieces.

Then you have to add 400 to 450 grams of khoya and mix it properly.

Now add the 350-gram sugar to the wok and stir well to combine all the ingredients. The sugar will dissolve and the mixture will become liquid again.

Continue to simmer the mixture at low flame, stirring occasionally. The mixture will start to thicken and come together in a mass.

Then add 150 grams of ghee slowly to it. Cook it on a high flame by stirring it continuously, then turn off the flame.

Grease the container with ghee or butter before pouring the mixture into it. This will prevent the milk cake from sticking to the container.

Allow the milk cake to cool before slicing and serving. This will ensure that it sets properly and holds its shape.

Grease a baking tray with ghee and transfer the mixture to it. Use a spatula to spread it out evenly.

Top with chopped nuts, if using, and press them lightly into the mixture. (optional)

Then let the milk cake cool for a few hours at room temperature. Once it has cooled down, cut it into pieces and serve.

Your delicious Milk Cake with Khoya is ready to enjoy!

Tips to make perfect Milk Cake

• Use full-fat milk for the best results. Skim or low-fat milk will not give the same rich and creamy texture to the dish.

• Use a heavy-bottomed pan to cook the milk mixture.

• Stir the milk mixture frequently to prevent it from sticking to the pan and burning. This is especially important as the mixture thickens.

• Use crumbled khoya for this recipe, as it is easier to mix into the milk mixture than solid khoya.

• You can also add Cardamom powder or Saffron or Rose water for additional flavor.

Recipe Card

If you enjoyed learning how to make milk cake at home, we would love to hear your thoughts and experiences in the comments below.