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Saturday, 13 May 2017

Milk Cake Kalakand


INGREDIENTS:

3 ltr full cream milk (1 cup is 255 ml)
1 cup sugar
2 tblsp water
2 tsp lemon juice
1/4 tsp cardamom pdr
2 tsp chopped pistachios

PROCEDURE:

  • Heat milk in a large thick bottomed pan,heat on a medium flame and keep stirring continuously
  • Boil the milk and reduce it to half,also keep stirring in between till the milk reduces and thickens completely
  • Now in a cup take 2 tblsp water and 2 tsp of lemon juice, mix well
  • Pour the diluted lemon waer onto the milk keeping on low flame
  • Furthermore ,simmer for 2 mins without stirring
  • Allow the milk to curdle,add sugar,stir continuously and dissolve the sugar well
  • Keeping the flame on low as the milk splutters
  • Milk thickens and turns slightly golden brown and te milk mixture starts to separate the pan
  • Now add the cardamom pdr and mix well
  • Transfer the milk mixture to the greased steel vessel
  • Allow to cool in 12 hrs or till they cool completely
  • Once it is cooled completely cut into pieces and garnish with pistachios.

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