Creamy Milk Cake

Sure! Here’s a detailed recipe for Creamy Milk Cake, a delicious dessert that’s rich, sweet, and smooth. It’s typically made with milk, sugar, and a few other ingredients that come together to make a soft, melt-in-your-mouth treat.

Creamy Milk Cake Recipe

Ingredients:

• Full cream milk – 4 cups

• Sugar – 1 ½ cups

• Cardamom powder – ½ teaspoon

• Ghee (clarified butter) – 2 tablespoons

• Saffron strands (optional) – a pinch (for color and fragrance)

• Cornflour (cornstarch) – 1 ½ tablespoons (helps in thickening)

• Water – 2 tablespoons (for dissolving cornflour)

• Chopped nuts (optional) – almonds, pistachios, or cashews – 2 tablespoons (for garnishing)

Directions:

1. Prepare the Ingredients:

   • If you’re using saffron, soak a pinch of saffron strands in 2 tablespoons of warm milk for about 5 minutes. This will release the color and aroma of saffron.

   • Dissolve the cornflour in 2 tablespoons of water to make a smooth paste. This will be used to thicken the mixture later.

2. Cook the Milk:

   • In a heavy-bottomed saucepan, pour in 4 cups of full cream milk and bring it to a boil over medium heat.

   • Once the milk starts to boil, reduce the heat to low and let it simmer, stirring occasionally to prevent the milk from burning at the bottom.

3. Add Sugar and Saffron:

   • As the milk reduces and thickens a bit (about 15-20 minutes), add 1 ½ cups of sugar and mix well until the sugar completely dissolves.

   • Add the soaked saffron (with the milk) and cardamom powder to the milk mixture. Stir everything together. The saffron will give the milk cake a rich color and an aromatic flavor.

4. Thicken the Mixture:

   • Gradually add the cornflour paste (the mixture of cornflour and water) into the simmering milk while stirring continuously. This will help thicken the milk mixture into a creamy consistency.

   • Keep stirring for 10-15 minutes on low heat. The milk will gradually thicken and start to pull away from the sides of the pan as it reduces further.

5. Add Ghee:

   • Once the mixture thickens to a custard-like consistency, add 2 tablespoons of ghee (clarified butter). This will make the milk cake extra creamy and rich.

   • Stir until the ghee blends well with the milk mixture and the mixture becomes smoother and shinier.

6. Set the Milk Cake:

   • Grease a flat dish or tray with a little ghee or butter to prevent the milk cake from sticking.

   • Pour the thickened milk mixture into the greased tray. Use a spatula to spread it evenly and smooth out the top.

   • Let the mixture cool down completely at room temperature. After it cools, you can refrigerate it for 2-3 hours for a firmer texture.

7. Cut and Garnish:

   • Once the milk cake has set and cooled, cut it into squares or diamond shapes with a sharp knife.

   • If you like, garnish with chopped nuts such as almonds, pistachios, or cashews.

8. Serve:

   • Your creamy milk cake is ready to serve! It’s best served chilled or at room temperature.

Tips:

• Consistency: Keep a close eye on the milk as it reduces. If it’s too thin, it won’t set properly. If it’s too thick, it might be hard to cut.

• Flavor Variations: You can experiment with adding a small amount of rose water or vanilla essence for different flavors.

• Storage: This milk cake can be stored in an airtight container in the refrigerator for up to 3-4 days.

Enjoy your homemade creamy milk cake! Let me know if you need any more tips or details. 😊