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Can I reduce the sugar?
In our home, we all have a sweet tooth, so I have used 1/2 cup of sugar and 1 tablespoon of jaggery. Adjust sugar according to your preference
Why add lemon juice to milk?
It helps curdle the milk slightly, creating the grainy texture that defines milk cake. Always add the lemon juice gradually, mix well in between each addition for the best milk burfi texture
Can I skip jaggery?
You can, but jaggery adds depth and a hint of caramel flavor that elevates the final taste.
What’s the best milk to use?
Full-fat or buffalo milk gives the richest texture. Avoid skim or toned milk.
How long should I cook the mixture?
Always cook till the milk powder mixture leaves the pan as a whole mess. If you pinch a small portion of the mixture, it should look non-sticky
Can I cut the milk burfi immediately?
No, always let it cool completely, then cut it into your desired size. Avoid cutting the milk when it is hot.
Why wrap it in towels?
The towels insulate the mixture, helping it set evenly and retain warmth for a smoother texture.
How long does milk cake last?
It stays fresh for 5–7 days at room temperature in an airtight container. Refrigeration extends shelf life to 10 days.
Ingredients
1 tablespoon water
1 litre of whole milk
1 teaspoon diluted lemon juice
1/2 cup sugar
1 tablespoon tightly pressed jaggery
2 tablespoon ghee + extra to grease
How to make sweet stall-style indian milk cake with step-by-step pictures
- Start with 1 litre of full-fat milk in a wide, heavy-bottomed pan. Add a splash of water to prevent scorching and bring it to a boil.
- Turn the flame to high. Gradually add lemon juice—about 1/8 teaspoon at a time—mixing well and cooking for a minute between additions. Continue until the milk curdles and turns grainy. (We used around 1 tsp, but adjust based on your milk.)
- Lower the flame to medium. Add ¼ cup sugar and 1 tablespoon ghee. Cook until the mixture resembles palgova (a soft milk fudge).
- Add another ¼ cup sugar and 1 tablespoon ghee. Stir and cook until the mixture thickens and begins to leave the sides of the pan.
- Add 1 tablespoon jaggery and cook until the mixture forms a cohesive mass.
- Transfer to a tray lined with greased parchment paper. Level with a greased knife. Cover with another sheet of parchment, seal, and wrap with two soft towels. Let it rest undisturbed for 5 hours.
- Carefully unwrap and unmold. Cut into desired shapes using a sharp, greased knife. Enjoy your homemade milk cake!
Ingredients
- 1 tablespoon water
- 1 litre of whole milk
- 1 teaspoon diluted lemon juice
- 1/2 cup sugar
- 1 tablespoon tightly pressed jaggery
- 2 tablespoon ghee + extra to grease
Instructions
- Start with 1 litre of full-fat milk in a wide, heavy-bottomed pan. Add a splash of water to prevent scorching and bring it to a boil.
- Turn the flame to high. Gradually add lemon juice—about 1/8 teaspoon at a time—mixing well and cooking for a minute between additions. Continue until the milk curdles and turns grainy. (We used around 1 tsp, but adjust based on your milk.)
- Lower the flame to medium. Add ¼ cup sugar and 1 tablespoon ghee. Cook until the mixture resembles palgova (a soft milk fudge).
- Add another ¼ cup sugar and 1 tablespoon ghee. Stir and cook until the mixture thickens and begins to leave the sides of the pan.
- Add 1 tablespoon jaggery and cook until the mixture forms a cohesive mass.
- Transfer to a tray lined with greased parchment paper. Level with a greased knife. Cover with another sheet of parchment, seal, and wrap with two soft towels. Let it rest undisturbed for 5 hours.
- Carefully unwrap and unmold. Cut into desired shapes using a sharp, greased knife. Enjoy your homemade milk cake!
Video
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