Here’s a full, detailed Creamy Milk Cake recipe made with just 6 simple ingredients. This is a soft, rich Indian-style milk cake (similar to kalakand), perfect for beginners 🍰
🥛 Creamy Milk Cake (6 Ingredients)
⏱ Time
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Prep: 5 minutes
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Cook: 35–40 minutes
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Set: 1–2 hours
🍽 Servings
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8–10 pieces
🧾 Ingredients (Only 6)
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Full-fat milk – 1 liter (4 cups)
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Sugar – ½ cup (adjust to taste)
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Milk powder – ½ cup
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Ghee – 2 tablespoons
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Cardamom powder – ½ teaspoon
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Lemon juice or vinegar – 1 tablespoon
(Optional garnish: chopped nuts – not counted in the 6)
👩🍳 Step-by-Step Directions
Step 1: Boil the Milk
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Pour the milk into a heavy-bottom pan
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Bring it to a boil on medium heat
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Stir occasionally to prevent sticking
Step 2: Curdle the Milk
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Lower the heat
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Add lemon juice or vinegar
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Stir gently until the milk curdles and whey separates
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Turn off the heat
💡 Don’t over-stir or the texture will become grainy
Step 3: Add Milk Powder & Ghee
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Add milk powder to the curdled milk
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Mix well until smooth
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Add ghee and stir
Step 4: Cook Until Thick
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Turn heat back to low
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Cook while stirring continuously
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Scrape the sides of the pan
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The mixture will slowly thicken and come together
⏳ This takes about 15–20 minutes
Step 5: Add Sugar & Flavor
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Add sugar
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Stir well (mixture will loosen slightly—this is normal)
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Cook again until thick
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Add cardamom powder and mix
✔️ Ready when the mixture:
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Leaves the sides of the pan
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Looks thick but creamy (not dry)
Step 6: Set the Cake
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Grease a plate or tray with ghee
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Transfer the mixture and spread evenly
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Tap gently to level
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Optional: sprinkle nuts on top
🕒 Let it cool and set for 1–2 hours
Step 7: Cut & Serve
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Cut into squares
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Serve at room temperature or slightly chilled
🌟 Tips for Best Results
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Always use full-fat milk
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Cook on low heat for creaminess
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Stir constantly to avoid burning
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Don’t overcook or it will turn dry
❄ Storage
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Refrigerate in an airtight container
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Stays fresh for 3–4 days