Milk Cake

Grainy and sweet, this traditional Indian milk fudge is an all-time hit. Milk and sugar are cooked and then split with alum, cooled, set and cut into cubes. The slight caramelisation gives it a light brown colour and slightly fudgy texture – addictive!

By Sanjeev Kapoor 18 Oct 2017 in Recipes Course

New Update

Main Ingredients	Milk, Alum
Cuisine	Punjabi
Course	Mithais
Prep Time	5-6 hour
Cook time	26-30 minutes
Serve	4
Taste	Sweet
Level of Cooking	Moderate
Others	Veg

Ingredients list for Milk Cake

10 cups Milk
Alum
1/8 teaspoon Alum
150 grams Sugar
2 tablespoons Ghee
2 tablespoons Liquid glucose

Method

Bring the milk to a boil in a large thick-bottomed non-stick kadai on high heat. Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
Add the ghee and liquid glucose; mix well and continue to cook till the mixture begins to leave the sides of the kadai.
Transfer the mixture to a seven-and-a-half-inch round and two-and-a--half-inch deep greased dish and cover it. Set aside for four to five hours.
During this time it will continue to cook and the middle layer will become light brown.
Turn the milk cake out onto a serving dish, cut into squares and serve.

Nutrition Info

Calories	2283
Carbohydrates	240.4
Protein	68.1
Fat	117.2

#Alum #Ghee #Liquid glucose #Milk #Sugar