Milk cake

Quick 15 minutes instant milk sweet

5 from 2 votes

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Place parchment paper on a pan and grease it with little ghee and keep aside
Add milk powder and hot water to a wide pan; mix well. make sure the mixture is lump-free
Turn on the stove on medium flame and bring the mixture to boil
Gradually add lemon juice little by little. Mix well after each addition
Add sugar and cardamom powder; mix well and cook for 10 minutes
Reduce the flame and cook for 5 more minutes or until the mixture turns non-sticky leaves the pan as a whole mass. If you take a small portion of the milk mixture it won't stick
Transfer to the greased pan and level the burfi
Let it cool completely
Invert the pan and remove the parchment paper
Grease a sharp knife with little ghee and cut into the desired shape and enjoy milk cake

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Adding hot water is optional but speeds up the cooking process
Adjust the sugar according to your sweetness. You can add 1/2 cup for milk sweet
Always add the lemon juice gradually, Mix well in between
If you prefer to have it like halwa (milk halwa) you can turn off the stove after 10 minutes when the mixture thickens and comes together
To cut milk burfi cook till it turns nonstick else it will be difficult to cut
You can add kewra water or other flavoring of your choice
Avoid cutting the burfi immediately. Always let it cool completely then try to cut
Burfi stays good at room temperature for up to 1 week