Why You’ll Love This Recipe
Milk Cake is a luxurious treat that combines the goodness of milk with the sweetness of sugar and a subtle touch of cardamom. The slow simmering process helps the milk reduce into a thick, creamy consistency that is transformed into a firm yet soft texture once set. With every bite, you get the perfect balance of sweetness and creaminess. This recipe is simple yet indulgent, and it’s great for special occasions, festivals, or as a delightful everyday treat. Plus, it’s easy to make with just a few ingredients that you likely already have at home!
Ingredients
- 4 cups full-fat milk
- 1 cup sugar
- 1/4 teaspoon cardamom powder
- 2 tablespoons lemon juice (or vinegar)
- 1 tablespoon ghee (clarified butter)
- Chopped nuts for garnish (optional, such as pistachios or almonds)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a heavy-bottomed pan, bring the milk to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom.
- Once the milk begins to boil, reduce the heat to low and continue simmering. Stir frequently, scraping the sides of the pan to remove the cream and adding it back into the milk.
- When the milk has reduced to about half its volume, add the sugar and cardamom powder. Stir well to combine and let it simmer for another 10-15 minutes until it thickens further.
- Add the lemon juice (or vinegar) to the milk mixture, stirring gently. This will help the milk curdle and form the soft, dense texture characteristic of Milk Cake.
- Continue cooking until the milk thickens to a pudding-like consistency, then remove the mixture from the heat. Add the ghee and stir it in for richness and flavor.
- Transfer the mixture to a greased or lined square or round dish. Smooth it out with a spatula or spoon.
- Let the Milk Cake cool to room temperature. Once cooled, place it in the refrigerator to set for at least 2 hours, or until firm.
- After setting, cut the Milk Cake into squares or pieces and garnish with chopped nuts (if desired).
- Serve chilled or at room temperature.
Servings and timing
- Servings: 8-10
- Total time: 3 hours (includes setting time)
- Prep time: 10 minutes
- Cook time: 30-40 minutes
- Setting time: 2 hours
Variations
- Flavor variations: Add rose water, saffron strands, or vanilla extract for different aromatic flavors. These additions pair well with the creamy base of Milk Cake.
- Nut variations: Garnish with chopped cashews, almonds, or pistachios, or even sprinkle with a bit of desiccated coconut for extra flavor and texture.
- Vegan version: For a vegan version, substitute the full-fat milk with coconut milk or almond milk and use a plant-based ghee alternative.
Storage/Reheating
- Storage: Store leftover Milk Cake in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: If you prefer to enjoy the Milk Cake warm, gently reheat individual pieces in the microwave for 10-15 seconds or on the stovetop in a covered pan over low heat.
FAQs
Can I make Milk Cake with skim milk or low-fat milk?
For the best results, full-fat milk is recommended as it provides the rich, creamy texture that is essential to the dessert. Skim or low-fat milk may not yield the same richness.
Can I make Milk Cake ahead of time?
Yes, Milk Cake is actually better when allowed to set for a few hours, so making it ahead of time is a great idea. It will become firmer as it cools and is usually chilled before serving.
How do I know when the Milk Cake is ready?
The milk will thicken to a dense, pudding-like consistency and start to pull away from the sides of the pan. Once it’s thick and creamy, and when you can form it into a solid mass, it’s time to remove it from the heat.
Can I use condensed milk instead of full-fat milk?
While condensed milk can be used in some variations of Milk Cake, it will change the texture and sweetness. If you use condensed milk, reduce the sugar, as condensed milk is already quite sweet.
What can I do if the Milk Cake is too soft?
If your Milk Cake doesn’t set well and is too soft, try refrigerating it longer. If that doesn’t work, you may need to reduce the milk mixture for a longer time next time.
Can I make Milk Cake without cardamom?
Cardamom adds a lovely fragrance and depth of flavor, but if you prefer, you can leave it out or replace it with other spices like saffron or a small pinch of cinnamon.
Can I use vinegar instead of lemon juice?
Yes, vinegar can be used as a substitute for lemon juice. It helps curdle the milk and gives the same result.
How long does it take for the Milk Cake to set?
The Milk Cake will take about 2 hours to set in the refrigerator. It needs this time to firm up before you can cut and serve it.
Can I freeze Milk Cake?
Freezing Milk Cake is not ideal as it can change the texture. However, you can freeze it for up to 1 month, but the consistency might change once thawed.
How can I make Milk Cake richer?
For a richer taste, you can add more ghee or increase the amount of sugar slightly, but keep in mind that the balance between sweetness and richness is key to this dessert’s flavor.
Conclusion
Milk Cake is a luxurious, melt-in-your-mouth dessert that combines the comforting flavors of milk, sugar, and cardamom. Its creamy texture and rich flavor make it an ideal treat for special occasions or when you want to indulge in a classic, traditional dessert. With its simple ingredients and easy preparation, Milk Cake is the perfect dessert to showcase the beauty of natural flavors and textures. Whether served chilled or at room temperature, it’s a sweet, satisfying treat that will leave you craving more!
Print
Milk Cake
- Total Time: 3 hours (includes setting time)
- Yield: 8-10 servings
- Diet: Vegetarian
Description
Milk Cake is a creamy, melt-in-your-mouth dessert made from simmered milk, sugar, and cardamom. With a rich texture and sweet flavor, it’s a traditional Indian treat perfect for special occasions or everyday indulgence.
Ingredients
- 4 cups full-fat milk
- 1 cup sugar
- 1/4 teaspoon cardamom powder
- 2 tablespoons lemon juice (or vinegar)
- 1 tablespoon ghee (clarified butter)
- Chopped nuts for garnish (optional, such as pistachios or almonds)
Instructions
In a heavy-bottomed pan, bring the milk to a boil over medium heat, stirring occasionally to prevent sticking.
- Once the milk starts boiling, reduce the heat to low and continue simmering. Stir frequently, scraping the sides of the pan to remove cream and add it back to the milk.
- When the milk reduces by half, add sugar and cardamom powder, and let it simmer for another 10-15 minutes until it thickens further.
- Add lemon juice (or vinegar), stirring gently to help the milk curdle and form the soft, dense texture of Milk Cake.
- Continue cooking until the mixture thickens to a pudding-like consistency. Remove from heat and add ghee, stirring it in for richness.
- Transfer the mixture to a greased or lined dish. Smooth out the top with a spatula or spoon.
- Let the Milk Cake cool to room temperature, then refrigerate for at least 2 hours until firm.
- Once set, cut the Milk Cake into squares or pieces and garnish with chopped nuts if desired.
- Serve chilled or at room temperature.
Notes
- Cardamom adds a unique flavor, but you can replace it with saffron, rose water, or cinnamon if preferred.
- For a vegan version, substitute full-fat milk with coconut milk or almond milk and use a plant-based ghee alternative.
- If you prefer a richer flavor, increase the amount of ghee slightly.
- If the Milk Cake is too soft, refrigerate it longer or reduce the milk further next time.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Simmering & Setting
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 35g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
