Milk Cake Recipe: It is natural to be tempted to see grainy, light brown milk cakes displayed at a sweet shop. Most people avoid making it at home only because they think that it is a very difficult process. The truth is that with the right technique and a little patience, the same taste and texture of the confection can be easily prepared in the home kitchen.
How is the famous grainy texture created?
The identity of milk cake is its grainy texture and this texture is made by the correct technique of curdling milk. Two methods are used for this, some artisans use alum in very small quantities while others achieve the same effect with lemon juice. The objective in both the methods is the same, to break the milk into fine particles.
Know this traditional method
First of all, fresh milk is boiled thoroughly while stirring continuously, so that it does not stick to the bottom. When the milk is completely boiled, a very small quantity of alum is added to it, just a pinch in about 5 liters of milk. As soon as alum is added, the milk curdles and becomes grainy. After this, the mixture is cooked on low flame until it thickens and becomes like khova.
Also read: Want to taste like McDonald’s and Burger King burgers? Don’t forget to add this thing while making it at home
This desi jugaad will also do wonders
If you want to avoid alum, then lemon juice is also an equally effective option. For this, milk is cooked in a heavy bottom vessel while stirring continuously until it reduces to half. After this, lemon juice is added drop by drop, due to which light grains start forming in the milk. Keep in mind, do not add lemon juice excessively or too quickly, otherwise both the texture and taste may get spoiled.
Only this last step gives the real market taste.
After making the grains, the next step is the same in both the methods, when the milk becomes completely thick, sugar is added to it as per taste, generally 2.5 to 3 kg of sugar is considered correct in 5 kg of khoya. After this, the mixture is lightly roasted and desi ghee and cardamom powder is added to it. If you wish, you can also decorate with chopped almonds, pistachios and saffron.
If you hurry, the whole milk cake will spoil.
The prepared mixture is poured into a greased tray or mold, spread evenly and allowed to cool at room temperature. After this it is kept to set for at least 4 to 5 hours or overnight. Cutting in a hurry can lead to breakage of pieces, so cut into desired shape with a knife only after it has completely cooled and set. In this way, grainy, soft and delicious milk cake will be prepared at home, exactly like the one made in a confectionary shop.
Also read: Weekly Fasting Benefits: What are the benefits of fasting once a week? But these things have to be kept in mind
