🥛 Creamy Milk Cake (Traditional Style)
⏱ Time
Prep: 10 minutes
Cook: 45–60 minutes
Resting: 2–3 hours
Serves: 6–8
🧾 Ingredients
Full-cream milk – 1 liter
Sugar – ½ cup (adjust to taste)
Lemon juice or vinegar – 1½ tbsp
Cardamom powder – ½ tsp
Ghee – 1 tsp (for greasing)
Chopped nuts (almonds, pistachios) – 2 tbsp (optional)
Saffron strands – few (optional)
🍰 Method (Step-by-Step)
Step 1: Boil the Milk
Pour milk into a heavy-bottom pan.
Bring to a boil on medium heat, stirring occasionally.
Once boiling, lower the heat.
Step 2: Curdle the Milk
Add lemon juice or vinegar slowly, stirring gently.
Milk will curdle into soft paneer-like grains.
Do not strain the whey.
Step 3: Cook to Thicken
Continue cooking on low heat, stirring often.
Milk solids will slowly absorb the whey.
Mixture becomes thick and creamy (30–40 min).
Step 4: Add Sugar & Flavor
Add sugar and mix well.
Cook another 10–15 minutes until mixture leaves the sides.
Add cardamom powder and saffron.
Step 5: Set the Cake
Grease a plate or tray with ghee.
Transfer mixture and spread evenly.
Garnish with nuts.
Let it cool and set for 2–3 hours.
Step 6: Serve
Cut into squares.
Serve warm or chilled.
❓ Q & A – Common Questions
Q1: Why didn’t my milk cake set?
Answer:
Too much whey left
Not cooked long enough
Cook until mixture is thick and holds shape.
Q2: Can I use low-fat milk?
Answer:
No. Always use full-cream milk for rich texture and proper setting.
Q3: Why is my milk cake rubbery?
Answer:
Overcooking or high heat can make it chewy. Cook slowly on low heat.
Q4: Can I replace sugar with jaggery?
Answer:
Yes! Use ½ cup grated jaggery, add after curdling and cook well.
Q5: How long does milk cake last?
Answer:
Room temperature: 1 day
Refrigerator: Up to 3–4 days (airtight container)
Q6: Can I add flavors?
Answer:
Yes! Try:
Rose water (½ tsp)
Kewra water
Vanilla (modern twist)
Q7: Is milk cake the same as kalakand?
Answer:
They are similar, but milk cake is grainier and denser, while kalakand is softer.
