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Milk made is a grainy and sweet milk fudge. It's a classic Indian mithai/sweets. Milk Cake is one of the popular sweets in northern India.

Milk Cake is a delicious, mouthwatering dessert. This is a unique cake made with just a few ingredients, primarily milk and sugar. The slight caramelisation gives it a light brown colour and slightly fudgy texture. You can garnish it it sliced pistachios and or edible silver foil (silver leaf/vark), but it's optional.

Quantity and quality of milk cake depends and varies with the type of milk used. I normally used full cream milk to make the milk cakes.

It's one of my favourite sweets since childhood. My mother used to make milk cake for me as she knows I love them. She used to make this on Diwali festival (a popular festival of India) and also when I came home for vacations.

I started making this at home because we haven't find this in sweets shop here. I got the recipe of this dish from my mother. And when I made milk cake for the very first time my husband just loved it. We used to make either or Diwali or on some special occasions or sometimes when we like to have them.

It is prepared by boiling and reducing the milk to half and then adding sugar, cardamon powder, lemon juice.  Lemon juice is added to make the texture grainy. Continuously stirring is important in it's preparation, to avoid it's sticking to the bottom of the pan or kadai.

It's easy to make and yummy sweet dish/Indian dessert but requires time. Usually milk cake is made during different festivals such as Holi, Diwali, Navratri and Eid, the dish also works well for those who don’t like their dessert to be too sweet since the sugar level in the dish is usually on a lower scale and also you can control the sugar level by adding it as per your taste.

Ingredients

Preparation

• Firstly take the whole cream milk in a large thick-bottomed non-stick kadai or a pan and heat it on a high flame. Keep stirring occasionally so that it won't stick to the bottom of the pan or the kadai.

• Bring the milk to a boil and reduce it to its half quantity and reduce the flame to medium.

• Keep stirring in between till the milk gets reduced and thickens completely.

• Then take 2 tbsp of water and 2 tsp of lemon juice in a cup. Mix it well.

• Pour in this diluted lemon water solution into the milk and reduce the flame to low. We use lemon juice to make the texture grainy.

• Simmer it for another 2 minutes without stirring.

• Now stir it and allow the milk to curdle.

• Then add 1 cup of sugar into it and stir continuously till the sugar gets dissolved completely. You may use the sugar as per your taste.

• Keep the flame on a low as the milk splutters. Milk thickens and turns slightly golden brown in colour. At this stage the milk mixture starts to separate the pan or the kadai.

• Now add green cardamom powder (elachi powder) and mix it well.

• Now take a steel vessel  in which you can set the milk cake and grease it properly with ghee or oil. Then transfer the milk mixture to the greased the steel vessel.

• Allow it to cool in 12 hours or till they cool completely.

• Once it gets cooled completely, separate the sides with the help of a knife.

• Reverse and unmould the milk cake.

• Cut the milk cake into pieces as your wish.

• Decorate it with chopped pistachios and/or silver foil (silver leaf/vark). This step is optional.

• Yummy Milk cake is ready to serve.

• Enjoy with your family, your loved ones.