🕒 Preparation Time: 15 mins
⏳ Cooking Time: 45 mins
🍽️ Serves: 8–10 pieces
🧾 Ingredients:
- Full-fat milk – 2 litres
- Lemon juice or vinegar – 2 tbsp (mixed with 2 tbsp water)
- Sugar – 1 cup (adjust to taste)
- Ghee – 1 tbsp (for greasing)
- Cardamom powder – ½ tsp
- A few saffron strands (optional)
- Chopped pistachios/almonds – for garnish
👩🍳 Method:
Step 1: Curdle the Milk
- In a heavy-bottomed pan, bring the milk to a gentle boil.
- Lower the flame and add lemon juice gradually, stirring slowly until the milk curdles and separates into whey and chenna (paneer).
- Turn off the flame immediately once curdled.
- Strain using a muslin cloth and lightly press to remove excess water — do not make it too dry.
Step 2: Cook the Chenna Mixture
- Transfer the chenna to a non-stick pan.
- Add sugar and cook on medium heat. The mixture will release water again — keep stirring.
- Stir continuously until it thickens and starts leaving the sides of the pan (it should have a moist, grainy texture).
- Add cardamom powder and saffron strands, mix well.
Step 3: Set the Milk Cake
- Grease a small square/rectangular tin with ghee.
- Pour the mixture and spread it evenly, about 1 inch thick.
- Allow it to set at room temperature for 3–4 hours (or refrigerate for faster setting).
- Once firm, cut into square or rectangular pieces.
- Garnish with chopped pistachios or almonds.
🍮 Serving Tip:
Serve slightly warm or at room temperature. The grainy texture and caramelised edges make it irresistible during festivals like Diwali or Raksha Bandhan!
