Here’s a classic Milk Cake recipe 🥛🍰 — a soft, sweet, and creamy Indian-style dessert that’s perfect for a special treat.
Milk Cake (Indian Dessert)
Servings: 6–8
Time: ~1 hour
Ingredients
- 4 cups full-fat milk
- 1 cup sugar
- 1 tbsp ghee (clarified butter) or unsalted butter
- 1 tsp cardamom powder
- A few saffron strands (optional)
- Chopped nuts for garnish (cashews, almonds, pistachios)
Instructions
- Boil milk
- In a heavy-bottomed pan, bring milk to a boil.
- Reduce heat to low and simmer, stirring occasionally.
- Add sugar & flavor
- Once milk thickens slightly, add sugar, ghee, cardamom powder, and saffron.
- Keep stirring to prevent sticking.
- Cook to thick consistency
- Continue simmering on low heat, stirring constantly, until the mixture thickens enough to leave the sides of the pan.
- This may take 30–40 minutes.
- Set the cake
- Grease a square or round pan with ghee. Pour the thickened milk mixture into the pan and smooth the top.
- Garnish with chopped nuts.
- Cool & cut
- Let it cool to room temperature, then refrigerate for 1–2 hours to set.
- Cut into squares or diamonds.
Tips & Variations
- For a quicker version, use sweetened condensed milk and reduce cooking time by half.
- Add rose water or vanilla extract for extra aroma.
- Stir gently to avoid grainy texture; a non-stick pan helps.
I can also give you a faster condensed milk milk cake version that sets in about 30 minutes and is super creamy.
Do you want me to give that version?
