Milk Cake


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A rich cake made with thickened milk.

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Preparation Time: 
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Makes 1 servings
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2 ltrs milk
1/4 tsp alum (phitkari)
1/2 cup sugar
40 gms ghee

For The Garnish
5 almonds (badam) , slivered
whipped cream

  1. Pour the milk in a heavy bottomed non-stick pan and bring to a boil.
  2. Add the alum and mix well.
  3. Simmer till the milk reduces to half, stirring continuously.
  4. Add the sugarite/sugar and increase the flame stirring continuously, till the sugarite/sugar has dissolved.
  5. The mixture may appear curdled, but continue to simmer and stir till it thickens and resembles khoya.
  6. Keep stirring on a high flame till all the liquid evaporates.
  7. Add the ghee and mix well.
  8. Meanwhile, grease a 200 mm. (8") diameter cake tin and decorate the base with the slivered almonds.
  9. Pour the hot milk cake mixture on it and cover with aluminium foil.
  10. Cool to room temperature and then chill.
  11. Upturn the cake onto a serving plate.
  12. Garnish with whipped cream and almonds as shown in the above picture.
RECIPE SOURCE : MithaiBuy this cookbook
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