Whenever you want to eat sweets at home, there is no need to buy expensive and adulterated sweets from the market. If milk, milk powder and some dry fruits are available in your kitchen, you can prepare delicious and creamy 'Saffron Pista Milk Cake' very easily. The aroma of saffron and pistachio enhances the taste of this milk cake manifold. Be it a festive season or a special guest has come to your house, this homemade milk cake will win everyone's heart.
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Ingredients for Kesar Pista Milk Cake
Full Cream Milk: 1 liter
Milk Powder: 4 to 5 tablespoons
sugar: half cup
ghee: 1 tablespoon
saffron string: 8 to 10
lukewarm milk: 2 tbsp
cardamom powder: half teaspoon
finely chopped pistachios: 2 to 3 tablespoons
chopped almonds for decoration: a little (optional)
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easy way to make
First of all, take 2 tablespoons of lukewarm milk in a small vessel and add saffron string to it and keep it aside for about 10 minutes. By doing this the color and aroma of saffron will mix well in the milk. If you want the color of milk cake to be more attractive, you can lightly crush the saffron with your fingers before adding it to the milk. Now take a thick bottomed pan and add full cream milk to it and heat it on medium flame. After the milk starts rising, reduce the flame. To prevent the milk from sticking to the bottom of the pan, keep stirring it continuously in between.
Add milk powder to milk and mix by stirring continuously. Within some time the milk will start curdling. Then add the saffron milk prepared earlier and mix it properly. Now add sugar to the pan and cook the mixture on low flame while stirring continuously. By not rushing this process, baking it slowly will give the milk cake its original grainy and creamy taste. When the mixture becomes thick enough and starts leaving the sides of the pan, add one spoon of ghee and cardamom powder to it. Now cook it for a few more minutes while stirring continuously.
Take care that the mixture does not dry out at all. Keep it soft and moist because the milk cake gets set more after it cools down. Now turn off the gas and let the mixture cool for a minute or two. Apply halwa ghee in a square container of tray and spread this mixture evenly in it. Lightly press the finely chopped pistachios and almonds on top.
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method of serving
Let the milk cake cool completely at room temperature. After that keep it in the fridge for about 1 to 2 hours. When it sets well, use a paddle to cut it into squares of your choice. Top it with some pistachios and enjoy Bhabharavi with your family.