Milk Cake
Directions
- 1Pour the milk into a heavy-bottom pan and bring it to a boil.
- 2Pour the milk into a heavy-bottom pan and bring it to a boil.
- 3Pour the milk into a heavy-bottom pan and bring it to a boil.
- 4Stir occasionally to prevent sticking.
- 5Stir occasionally to prevent sticking.
- 6Stir occasionally to prevent sticking.
- 7Once the milk starts boiling, gradually add lemon juice.
- 8Once the milk starts boiling, gradually add lemon juice.
- 9Once the milk starts boiling, gradually add lemon juice.
- 10Don't add it all at once.
- 11Don't add it all at once.
- 12Don't add it all at once.
- 13Mix little at a time at intervals while stirring continuously.
- 14Mix little at a time at intervals while stirring continuously.
- 15Mix little at a time at intervals while stirring continuously.
- 16As the milk thickens and curdles slightly, keep stirring patiently.
- 17As the milk thickens and curdles slightly, keep stirring patiently.
- 18As the milk thickens and curdles slightly, keep stirring patiently.
- 19When the mixture reaches a thick grainy consistency, add sugar and mix well.
- 20When the mixture reaches a thick grainy consistency, add sugar and mix well.
- 21When the mixture reaches a thick grainy consistency, add sugar and mix well.
- 22Keep stirring as it thickens again.
- 23Keep stirring as it thickens again.
- 24Keep stirring as it thickens again.
- 25After a few minutes, add ghee and continue stirring.
- 26After a few minutes, add ghee and continue stirring.
- 27After a few minutes, add ghee and continue stirring.
- 28Repeat with some more ghee as the mixture comes together.
- 29Repeat with some more ghee as the mixture comes together.
- 30Repeat with some more ghee as the mixture comes together.
- 31Once it turns into a thick caramelized mass, transfer it to a greased tray and spread it evenly.
- 32Once it turns into a thick caramelized mass, transfer it to a greased tray and spread it evenly.
- 33Once it turns into a thick caramelized mass, transfer it to a greased tray and spread it evenly.
- 34Cover with butter paper and press gently.
- 35Cover with butter paper and press gently.
- 36Cover with butter paper and press gently.
- 37Wrap it in a towel and a mat and let it set for about six hours.
- 38Wrap it in a towel and a mat and let it set for about six hours.
- 39Wrap it in a towel and a mat and let it set for about six hours.
- 40After it sets, cut it into neat squares.
- 41After it sets, cut it into neat squares.
- 42After it sets, cut it into neat squares.
Ingredients
- 2 Litre Milk
- 2 Litre Milk
- 2 Litre Milk
- 1.5 Cup Sugar
- 1.5 Cup Sugar
- 1.5 Cup Sugar
- Lemon Juice
- Lemon Juice
- Lemon Juice
- 2 Tbsp Ghee
- 2 Tbsp Ghee
- 2 Tbsp Ghee
Equipment
heavy-bottom panspatulagreased traybutter papertowelmatknife
Tips
- This step is key to getting the right grainy texture.
- A little patience makes all the difference.