Indian Milk Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
• Sift flour and baking powder together and set aside.
• Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
• Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
• Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
• Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Steps:

• Grease a 6-inch plate and set aside.
• In a large, wide and heavy saucepan bring the milk to a boil over medium high heat. And let it boil for 2-3 minutes.
• Add lemon juice to the milk, it will begin to curdle. Use minimum amount of lemon juice to just start the curdling process and prevent the whey (milky water) from completely separating immediately.
• Boil for 5 minutes and remove approx. 1 ½ cups of the whey. This will help reduce the tartness from the cake.
• Continue to cook and stir occasionally until the milk is a grainy consistency and the whey is evaporated. This will take an additional 15-20 minutes. Add sugar and cardamom and keep stirring until the mixture starts coming together. This should take approximately 5 minutes. Lower the heat to medium and cook for another 4-5 minutes until mixture changes to a slightly golden brown color.
• Transfer mixture to the greased plate and press firmly into a square shape, approximately 1 inch high.
• As an option, sprinkle sliced pistachios on top. Let sit for at least an hour before slicing into individual pieces. Tips This wonderful dessert can be prepared ahead of time and stored at room temperature for a few days.