Ingredients
- 1 cup full-fat milk
- 1 cup sugar
- 1/4 cup water
- 1/4 teaspoon cardamom powder (optional)
- 1 tablespoon ghee (clarified butter)
- 1 tablespoon lemon juice or vinegar
- A pinch of saffron strands (optional)
Instructions
- Prepare the Pan: Grease a plate or a small baking tray with a little ghee or butter and set it aside.
- Boil the Milk: In a heavy-bottomed pan, pour the milk and heat it on medium flame. Stir occasionally to prevent it from sticking to the bottom.
- Curdle the Milk: Once the milk starts boiling, add lemon juice or vinegar. Stir gently, and the milk will begin to curdle. Keep stirring until the curdled milk separates from the whey.
- Cook the Mixture: Once the curdling process is complete, reduce the heat and cook the mixture until the whey evaporates. Keep stirring to prevent it from sticking.
- Add Sugar and Cardamom: Once most of the whey is evaporated, add sugar and cardamom powder. Stir the mixture continuously until the sugar dissolves completely.
- Cook Until Thickened: Let the mixture cook on low flame, stirring occasionally, until it thickens to a fudge-like consistency. It should come together in a soft dough-like texture.
- Add Ghee and Saffron (optional): Once it thickens, add ghee and saffron strands (if using). Mix well until the mixture is smooth and glossy.
- Set the Milk Cake: Pour the mixture onto the greased plate or tray. Flatten the top with a spatula and let it cool to room temperature. You can also refrigerate it to speed up the setting process.
- Cut and Serve: Once the milk cake has set and cooled, cut it into pieces and serve.
Enjoy your easy and delicious milk cake!