Milk Cake/ Milk Burfi, a delicious sweet made from the milk ! Traditionally, this milk cake is made from the pure cow milk and it takes hours to reduce the milk into desired consistency.
Here in today's recipe, i have taken the shortcut and used the condensed milk to speed up the process without compromising in taste and texture.
For this diwali, if you're looking for exotic milk sweet to make with less time, then i would highly recommend to try this milk cake with condensed milk.
Tips to make perfect milk cake
- Make sure to keep the flame in medium once the milk mixture starts to boil.
- Stir it continuously to avoid burning at the bottom. Even the slightest burning at the bottom spoils the whole mixture.
- Add the curd on the needed basis because depends on the sourness of the curd you may need more or less. If the milk is started to curdle then stop adding the curd.
- Cook the mixture till it leaves the sides of the pan and immediately pour into the greased pan. Cooking after this stage makes chewy milk cake
- Make sure to cover the pan with thick cloth and leave it aside for at least 3 hrs. It helps to set the cake and able to cut it when it's cooled.
Hope i have shared all the tips to make the perfect and delicious milk cake ! If you have any questions, do leave a comment, i try my best to answer your queries !
Now let's check out on how to make this delicious milk cake !
Related:How to make Khoya Burfi / Mawa Burfi
Happy Tamil new year to all those who celebrate!
Milk Cake using Condensed milk
Preparation Time : 5 min | Cooking Time : 20 mins | Serves : 4
Recipe Category: Sweet | Recipe Cuisine: Indian
Recipe Category: Sweet | Recipe Cuisine: Indian
Ingredients
Milk - 1 cup
Condensed Milk - 1 small tin(14 oz)
Curd - 2 to 3 tbsp
Ghee - 3 tbsp
Cardamom powder - 1/4 tsp
Procedure
In a non-stick pan, add both milk and condensed milk. 
Switch on the flame and keep stirring continuously until both mix together well. Bring the milk mixture into boil in medium flame.
Once it starts to boil, add curd little by little and mix it well.
When the milk mixture starts to curdle and look grainy, stop adding the curd. Now start adding the ghee little by little. Mix it well.
When all the ghee is absorbed add more ghee. Do this till all the ghee is used. 
Cook till the mixture is thick and leaves the sides of the pan(Some of the readers who have tried the recipe told me that it's too sweet for their taste. Yes, it's so sweet because of the condensed milk. Give a taste test(be aware it's extremely hot) when the mixture is thick. If it's too sweet for you , add 1/3 to 1/2 cup of unsweetened khoya at this stage and cook it for a few more mins ). Finally add the cardamom powder, mix it well and switch off the flame.
Grease any bowl with enough depth or loaf/baking pan with little ghee. Pour the mixture into the pan and smooth the top surface.
Cover the top with foil paper and then wrap the tin with thick towel. Let it undisturbed for 2- 3 hrs or until it's cooled completely. 
After it cooled down, unwrap and remove the foil paper from the baking pan and invert on to a plate. Gently tap on the pan, the milk cake would fall off from the pan easily. Then cut into desired shape and serve.
Tasty Milk Cake is ready !
Related : How to make 5 mins palkova in microwave using condensed milk
Notes:
- Store the leftovers in refrigerator since it's milk based
- You can skip the cardamom and leave it with milk flavor too.
What size of condensed milk tin have you used?
ReplyDeleteIt’s 14oz can. The small can that is available in grocery store.
DeleteHi,
ReplyDeleteThank you for sharing the recipe. I tried it for the first time and it turned out good except it did not bind. I wonder if there is any way to reduce sweetnesses?
Thanks for trying the recipe. Pls make sure to cook the mixture till it leaves the sides of the pan. Also you can add the unsweetened khoya at the end to reduce the sweetness. I have updated the recipe,so please check out the step by step procedure.
DeleteHow long does it stay good? Planning to make today. Let me know thanks
ReplyDeleteIt stays good for a weeks to up to 10 days in refrigerator. Don't leave it outside, it spoisl easily like any milk based sweets.
DeleteIf we skip khoya
ReplyDeleteYou can skip khoya and it's a must in this recipe
DeleteYour ingredients does not say any unsweetened khoya
ReplyDeleteYes, because i haven't used in the recipe. Since some are mentioned that the recipe is too sweet, so i suggested khoya if you're looking for not too sweet !
DeleteHi there, planning on making this. What is khoya? Can I find it at Indian store? Can I use the store bought curd? (Yogurt)
ReplyDeleteKhoya is a milk solid which you can buy from Indian Store or make on your own. For recipe, search khoya here, you will find the recipe. Yes, you can use store bought curd/ non-flavoured yogurt.
DeleteWhat’s your tin size?
ReplyDeleteIt's a small time and it's size is 4.75 * 2 * 1.75 inches
DeleteDon’t want to use curd so can we use khoya instead
ReplyDeleteCurd helps to curdle the milk and give that authentic texture of the milk burfi. If you don't want to use it, then skip it or use a little bit of lemon juice. Khoya is not a best substitute for curd in this recipe.
DeleteWhat is a curd ?
ReplyDeleteWhat is a curd ?
ReplyDeleteCurd is nothing but plain yoghurt.
DeleteCup measurements please?
ReplyDelete14 oz condensed milk is 1 & 3/4 cups approximately.
DeleteWould reducing condensed milk will give same texture as given in the recipe ?
ReplyDeleteI guess, it works. But the quantity would be less when all the milk is reduced.
DeleteCan we use ricotta cheese instead of khoya?
ReplyDeleteI never used ricotta cheese as a substitute for khoya in this recipe. But you can use either ricotta cheese or milk powder. I guess it works ! If you tried, let me know how it turned out. So it would be helpful for others too.
DeleteCondensed milk with what percentage of fat should be used?? We get 4, 7.5 and 10% fat
ReplyDeleteI used sweetened condensed milk which has about 9-10% of fat.
Delete