Ingredients:
- Full-Fat Milk: 1 liter
- Sugar: 150 grams
- Lemon Juice: 2 teaspoons
- Ghee: 2 tablespoons (for greasing)
- Cardamom Powder: A pinch
- Almonds or Pistachios: For garnish (optional)
Instructions:
- Prepare the Bowl: Grease a small steel or glass bowl with ghee and set it aside.
- Boil the Milk: Heat the milk in a heavy-bottomed pan over medium heat, stirring occasionally. Boil until the milk thickens slightly.
- Curdle the Milk: Add lemon juice to the reduced milk and stir continuously until the milk curdles slightly.
- Cook the Mixture: Continue cooking the milk until it thickens further and the water evaporates completely. This process takes about 30-35 minutes.
- Add Sugar and Ghee: Stir in the sugar and cook on low heat, as the mixture may splutter. Add 1 tablespoon of ghee and stir continuously until the mixture starts coming together.
- Flavor and Finish: Mix in the cardamom powder and the remaining ghee. Cook until the mixture leaves the sides of the pan and changes color slightly.
- Set the Cake: Transfer the mixture to the greased bowl and press firmly using a ghee-greased spoon. Wrap the bowl with aluminum foil and a cotton towel, then keep it in a warm place for up to 6 hours.
- Unmold and Garnish: Once cooled completely, separate the sides with a knife, unmold the cake, and cut it into pieces. Garnish with almonds or pistachios if desired.
Enjoy this delightful milk cake as a sweet treat or dessert! Let me know if you’d like tips for variations or additional recipes. 🍰✨