Another milk based gem – Milk Cake

Milk Cake

As you would now be aware of this well-known fact about my darling husband  – that he has real appetite for sweets, especially the milk based ones. I can safely and confidently say that he seems to have sweet teeth only, and none of the spicy ones 🙂

And so I am always making some or the other milk based sweets – to take care of his indulgences. I generally follow couple of ground rules for all my food – no shortcuts, and use of simple and readily available ingredients. The idea is that anyone can pick up the recipe and make it at home without any hassle !

My today’s post is on Milk Cake – a rich, granular milk based Indian sweet. As the family legend goes, this was introduced to my husband by his grandfather when my husband used to be a kid. And even after all those years of growing up, he still fancies Milk Cakes a lot. For the benefit of everyone, this is a unique “cake” made primarily with milk and sugar and has a touch of sourness to it.

Milk cake is made by boiling milk for a long time till it becomes mava, which is then cooked with sugar and later allowed to set. I know what you guys might be thinking – that from the sound of it, Milk Cake and Kalakand seems to be the same sweet. Believe me – both are extremely different in their method of preparation, colour, shape and taste.

The ingredients for Milk Cake are:

  1. Milk (full-fat ) : 2.250 Litres
  2. Sugar : 1 cup ( i have used brown sugar)
  3. Clarified butter (ghee) : 3 Tbsp
  4. Cardamom (powdered) : 1/4 tsp
  5. Almonds : 1 tsp (sliced)
  6. Pistachios: 1 tsp (sliced)


Take a large, wide and heavy saucepan. Put the milk in it and bring it to boil. Let it continue to be on the boil for 2-3 minutes.

Now add 1.5 Tbsp lemon juice to this milk; it will start to curdle. Remember to use a minimum amount of lemon juice to just start the curdling process and prevent the whey (milky water) from completely separating immediately.

Boil it for further 5 minutes; add more lemon juice gradually, so that the milk will curdle completely.  Now you will see that the whey will separate completely. Now remove 3 cups of the whey from it. This will help reduce the tartness from the milk cake.

Stir and cook continuously for 30-40 minutes. Then the milk will be of a grainy consistency and the whey would have evaporated.

Now add sugar and keep stirring until the mixture gets thick. This should take approximately 7-10 minutes.

Add clarified butter and cardamom powder, and cook and stir continuously on medium heat for another 5-7 minutes until the mixture comes together and becomes a slightly golden brown in colour.

Grease a tray with clarified butter. Transfer mixture to the greased plate, sprinkle sliced almonds and pistachios and press firmly on the mixture and make a square shape, approximately 1 inch high. Keep it aside for at least an hour before slicing into individual pieces.


Insider Tips / Finer Points :

  • You can store Milk Cake for a few days at room temperature.

  • You may use brown sugar instead of white sugar, to get more brown coloured milkcake.


9 thoughts on “Another milk based gem – Milk Cake

  1. Hi Khusboo,

    Hope the taste was good. 🙂
    I would suggest use brown sugar instead of white sugar; secondly, the colour of milkcake also depends on the milk used.
    They mostly use food colour in the shops to get the brown colour milkcake.

    Hope it will help. If you have any doubts feel free to ask.



  2. Pingback: Aloo Bonda / Aloo Chop (Potato Fritters) | cookingwidjoy

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