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Milk Cake (Kalakand-style) recipe
Milk Cake Recipe
Ingredients:
Full cream milk – 2 liters
Lemon juice or vinegar – 2 tbsp (diluted in 2 tbsp water)
Sugar – 1 cup
Ghee – 2 tbsp
Cardamom powder – ½ tsp
Pistachios/Almonds – 2 tbsp (chopped, for garnish)
Method:
1. Boil Milk
In a heavy-bottom pan, bring the milk to a boil. Stir occasionally to prevent burning.
2. Curdle Milk
Lower the heat and add diluted lemon juice/vinegar slowly while stirring.
The milk will curdle, separating paneer (solids) and whey (water).
3. Drain Excess Water
Strain the curdled milk through a muslin cloth to remove excess whey, but keep it slightly moist (not fully dry like paneer).
4. Cook the Mixture
Transfer the moist curds back to the pan.
Cook on medium flame, stirring continuously until it thickens.
Add sugar and ghee, and cook till the mixture leaves the sides of the pan.
5. Flavoring
Mix in cardamom powder.
6. Set the Milk Cake
Grease a tray with ghee. Transfer the mixture and spread evenly.
Level the surface with a spatula. Garnish with chopped pistachios/almonds.
7. Cool & Slice
Allow it to set for 3–4 hours (room temperature or refrigerate).
Cut into square or rectangular pieces.
Ready to serve Milk Cake! Soft, grainy, and rich in flavor.
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