Who wouldn’t have their mouth watering after seeing the grainy and light brown colored milk cake decorated behind the glass in a confectionary shop? Most of the people avoid making this sweet at home thinking that it is a very laborious process. But the fact is that if you have the right method and some time (patience), you can easily get the same taste and texture as the market in your kitchen. The biggest identity of milk cake is its graininess and this texture is achieved only by the correct method of curdling milk. For this mainly two methods are adopted; Some artisans use very little quantity of mortar, while others do the same magic with lemon juice. The purpose of both is to churn the milk and break it into pieces.
First of all, fresh milk is boiled thoroughly by stirring continuously, so that it does not stick to the bottom. When the milk is properly boiled, a very small quantity i.e. only one flat spoon is added to it in approximately five liters of milk. As soon as the whisk is added, the milk starts curdling and becoming granular. After this, the mixture is cooked on low heat until it thickens and becomes like mawa.
If you do not like to use a mortar and pestle, then lemon juice also proves to be an equally effective alternative. Therefore, the milk has to be cooked in a heavy bottomed vessel with constant stirring until it reduces to half. After that, lemon juice is added drop by drop, due to which light curdling starts forming in the milk. Take special care not to add more lemon juice than required, otherwise both the texture and taste may get spoiled.
This chellu step brings the taste of real market
After the grains are added to the milk, the further process remains the same in both the methods. When the milk becomes completely curdled, sugar is added to it as per taste. Generally, 2.5 to 3 kg of sugar in 5 kg of mawa is considered to be the appropriate quantity. After this, the mixture is roasted a little and desi ghee and elchi powder are mixed in it. If you like, you can also garnish with almonds, pistachios and saffron.
- Milk cake will spoil if you hurry
The prepared mixture is taken out in a greased tray mold and spread evenly and allowed to cool at room temperature. After this, it is very important to keep it to set for at least four to five hours or overnight. If you cut it while it is hot in a hurry, it will break into pieces, so only after it has completely cooled and set, cut the pieces into the desired shape with a paddle. That’s all, in this way you will prepare soft and tasty milk cake just like in a confectionery shop at home!
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