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Milk Cake

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Milk Cake
  • Recipe Servings: 4
  • Cook Time:
  • An Indian mithai made with curdled milk, saffron and lots of dry fruits.


  • 1 liter milk
  • 1/2 tsp tartaric powder
  • 1-2 tsp lemon juice
  • 100 gm sugar/ grated jaggery
  • 1 tsp corn flour
  • 6-8 threads of saffron soaked in 1 Tbsp water

  • Decoration
  • Silver leaf
  • 1/2 tsp green cardamom powder
  • Dry fruits
  • 1-2 Tbsp cream


  1. Boil the milk; add tartaric powder, pinch by pinch, with the lemon juice until the milk begins to curdle.
  2. Reduce liquid by half. Stir in sugar. Continue cooking until mixture thickens.
  3. Sprinkle in corn flour, dissolved in a little extra milk.
  4. Simmer for a further 3-4 minutes. Stir in saffron.
  5. Spread out onto a greased tray in a layer 1 1/2 " thick; or on a transparency sheet. Cool.
  6. Decorate with silver leaf, cardamom powder, dried fruit and a drizzle of cream before serving.