Go Back

Milk cake

Quick 15 minutes instant milk sweet
5 from 2 votes
Print Pin


  • 2 cup milk powder
  • 1 + 1/2 cup hot water
  • 2 tablespoon lemon juice
  • 3/4 cup sugar
  • 1/4 teaspoon cardamom powder
  • Little ghee to grease
  • Mini loaf pan or small pan


  • 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
Subscribe to my YouTube channelCheck out Traditionally Modern Food!


  1. Adding hot water is optional but speeds up the cooking process
  2. Adjust the sugar according to your sweetness. You can add 1/2 cup for milk sweet
  3. Always add the lemon juice gradually, Mix well in between
  4. 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
  5. To cut milk burfi cook till it turns nonstick else it will be difficult to cut
  6. You can add kewra water or other flavoring of your choice
  7. Avoid cutting the burfi immediately. Always let it cool completely then try to cut
  8. Burfi stays good at room temperature for up to 1 week
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!