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Ultra Soft and Melting Hot Milk Cake Recipe: A Heavenly Dessert You Can’t Resist
If you’ve ever tasted a milk cake, you know how incredibly soft and melt-in-your-mouth it can be. It’s the kind of dessert that practically dissolves in your mouth, leaving behind a subtle sweetness and an irresistible creamy texture. If you’ve been looking for a recipe to recreate this indulgent treat at home, you’re in the right place. Here’s how to make your own ultra-soft and melting hot milk cake—perfect for any occasion!
What Is Milk Cake?
Milk cake, also known as “Kalakand” in some regions, is a popular Indian dessert made with milk and sugar. It’s often flavored with cardamom and garnished with nuts, giving it a luxurious and rich taste. The magic of milk cake lies in its melt-in-your-mouth texture, which comes from the slow-cooked reduction of milk into a thick, creamy base.
Ingredients You’ll Need:
- Whole milk – 1 liter (full-fat for creamier texture)
- Sugar – 1 cup (adjust to taste)
- Lemon juice – 1 tablespoon (or vinegar) (to curdle the milk)
- Cardamom powder – 1/2 teaspoon (for flavor)
- Ghee – 1 tablespoon (for greasing and added flavor)
- Chopped pistachios or almonds – for garnishing (optional)
- Rosewater – a few drops (optional, for a fragrant touch)
Instructions:
1. Prepare Your Equipment
Start by greasing a shallow tray or a baking dish with a little ghee. This will make it easy to set and remove the milk cake once it’s ready. Set it aside.
2. Boil the Milk
In a large, heavy-bottomed pan, pour the whole milk and bring it to a boil over medium heat. Stir occasionally to prevent the milk from sticking to the bottom and burning. Once it starts boiling, reduce the heat to low and let the milk simmer, stirring regularly, for about 30-40 minutes. The goal is to reduce the milk by about half.
3. Curdle the Milk
Once the milk has reduced, add a tablespoon of lemon juice (or vinegar) to curdle the milk. You should see the milk separate into curds and whey. Stir gently, and let the milk cook further until the whey evaporates and the mixture thickens.
4. Add Sugar and Cardamom
Now, add 1 cup of sugar to the milk mixture. Stir until the sugar completely dissolves, and continue cooking on low heat. Add the cardamom powder at this point to infuse the milk with a warm, aromatic flavor. Keep stirring to ensure the mixture doesn’t stick to the bottom of the pan.
5. Cook Until Thick and Set
Continue cooking the mixture until it thickens further and starts to come together in a solid mass. This should take around 10-15 minutes. You’ll know it’s ready when the mixture starts pulling away from the sides of the pan and becomes a soft, thick dough-like consistency.
6. Set the Milk Cake
Once the mixture reaches the desired consistency, transfer it into the greased tray. Use the back of a spoon to smooth the surface and evenly spread it out. Allow the milk cake to set for about 30 minutes at room temperature.
7. Cut into Pieces
After the milk cake has cooled and set, use a sharp knife to cut it into square or diamond-shaped pieces. Garnish with chopped pistachios or almonds for added texture and a beautiful presentation.
8. Serve and Enjoy
Serve the milk cake at room temperature, or chill it slightly in the refrigerator for a firmer texture. The result is a soft, melt-in-your-mouth treat that’s perfect for celebrations, festivals, or just a special indulgence after a meal.
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