Milk Cake is a popular Indian sweet dessert. This recipe shows you the traditional way to prepare it by solidifying the milk. It includes very less ingredients but takes some time to prepare. It is prepared during festival like Rakshabandhan, Navratari festival, Holi, Diwali, Eid. It was originated from Alwar, Rajasthan and also known as 'Alwar Ka Mawa'. Here is the recipe with step by step instructions, tips and photos.
Ingredients Preview.
Firstly, in a large thick bottomed pan/wok heat the milk.
Heat the milk on medium flame and keep stirring occasionally.
Boil the milk and reduce it to half.
When milk thickens add a pinch of citric acid. You can add a pinch of fitkari or 1 tsp of lemon juice in place of citric acid. Mix it well.
Stir it and allow the milk to curdle.
Now, its time to add sugar in it . In total we are going to add 250 gms (1 cup) of suagar but in small batches. Like 2 tbsp at a time for 5-6 times. Add next batch of sugar in it when first batch of sugar dissolves completely.
After adding all the sugar, cook it till milk thickens and splutters.
Now, add clarified butter(Ghee) same as sugar in small batches.
Keep stirring and mix all the ghee well.
Milk thickens and changes its colour.
The mixture starts to separate pan.
Grease the tin or vessel with ghee and transfer the hot mixture in the tin. Level it up with the back of spoon.
Cover the tin with foil or plate.
Wrap it in a blanket/towel. Keep it aside for 5-6 hours to set completely.
Once it is cooled completely, separate the sides with the knife. Reverse and unmould the cake.
Cut the milk cake into pieces of desired shape and size.
Garnish it with chopped pistachios. Milk cake is ready to serve. Enjoy!
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