Milk cake is one of the most loved traditional Indian sweets, especially popular in North India. Known for its grainy texture, light caramel color, and rich milky taste, milk cake is a dessert that instantly brings nostalgia. Often prepared during festivals, weddings, and special celebrations, this sweet is made using simple ingredients but requires patience and care to achieve the perfect flavor.
Homemade milk cake recipe follows a classic method that gives you authentic taste, just like the famous halwai-style milk cake. If you love slow-cooked desserts with deep flavors, this recipe is perfect for your food blog and kitchen alike.
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Why Milk Cake Is So Special
Milk cake stands out because it is not overly sweet yet incredibly rich. The magic happens when milk is cooked slowly until it thickens and develops a slight caramelized flavor. Unlike soft sweets, milk cake has a grainy, fudgy texture that melts in the mouth. Each bite feels indulgent, comforting, and deeply satisfying.
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Ingredients You’ll Need
• 2 liters full-cream milk
• ½ cup sugar (adjust to taste)
• 2 tbsp lemon juice or vinegar (for curdling)
• 2 tbsp ghee
• ½ tsp cardamom powder (optional)
• A pinch of baking soda (very little, optional)
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Step-by-Step Milk Cake Recipe
1. Boil the Milk
Pour full-cream milk into a heavy-bottom pan and bring it to a boil on medium flame. Stir occasionally to prevent sticking.
2. Curdle the Milk Slightly
Once the milk starts boiling, reduce the flame and add lemon juice slowly while stirring. The milk should curdle lightly, not completely separate. This step creates the signature grainy texture.
3. Slow Cooking Process
Continue cooking the curdled milk on low flame, stirring continuously. As the water evaporates, the mixture will thicken and reduce. This stage requires patience, as slow cooking enhances flavor.
4. Add Sugar and Ghee
Once the mixture becomes semi-solid, add sugar and ghee. Mix well. The color will slowly turn light golden due to caramelization. Add cardamom powder if desired.
5. Final Setting
Grease a tray with ghee and transfer the thick milk mixture into it. Spread evenly and gently press with a spatula. Let it cool completely before cutting into square pieces.
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Tips for Perfect Milk Cake
• Always use full-cream milk for best texture and taste.
• Cook on low flame to avoid burning.
• Do not over-curdle the milk; slight curdling is enough.
• Let the milk cake rest for a few hours for better setting.
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Serving and Storage
Milk cake tastes best when served at room temperature. You can garnish it with chopped pistachios or almonds. Store it in an airtight container in the refrigerator for up to 5–6 days.
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Why This Recipe Works
This traditional milk cake recipe stays true to its roots, using minimal ingredients and a slow-cooking method. The result is a perfectly balanced sweet that’s rich, aromatic, and incredibly satisfying—ideal for festivals, gifting, or personal indulgence.
