Milk Cake | Festival Special | Dessert Recipe | Easy & Instant Recipe | by Lucknowi Chef |

milk

🥗Healthier: almond milk

💰Cheaper: powdered milk

Almond milk is lower in calories, while powdered milk is more economical.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey offers a natural sweetness, while jaggery is often less expensive.

pistachios

🥗Healthier: walnuts

💰Cheaper: peanuts

Walnuts provide healthy fats, and peanuts are a budget-friendly option.

rose water

🥗Healthier: vanilla extract

💰Cheaper: water with a drop of food coloring

Vanilla extract gives a different aroma, while colored water is more accessible.

Boil milk in a heavy-bottomed pan over medium heat until it reduces by half, stirring frequently.

Add lemon juice gradually, stirring until the milk curdles and separates into chenna (curds) and whey.

Strain the curds through a muslin cloth to remove excess whey and rinse with cold water.

Transfer the chenna to a mixing bowl and knead until smooth and creamy.

Add sugar and cardamom powder to the kneaded chenna and mix well.

Cook the mixture in a non-stick pan over low heat, stirring continuously until it thickens and leaves the sides of the pan, about 10-15 minutes.

Grease a flat plate with ghee and pour the thick mixture onto it, spreading it evenly.

Press down gently to flatten the mixture and smooth the surface.

Garnish with chopped pistachios and almonds, pressing them lightly into the surface.

Let it cool at room temperature for a few hours until set.

Cut into squares or diamond shapes before serving.

Cooking Techniques

Spice Level:

Allergens