Instant Milk Cake
Desserts North Indian

Instant Milk Cake

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Instant Milk Cake from the ghee is the best leftover recipe I have ever made. It is not only delicious but also rich in nutrients and can be made in just 10 minutes.

When we extract ghee from malai at home, we usually discard the brown milk solids/ghee leftovers as we have no idea how to use it and feel its not good in taste.

In just 10 minute you can convert this brown-colored ghee residue into a super delicious, healthy desert which will be definitely loved by everyone in the family.

When I gave this Instant milk cake to my husband, the first thing he said was how you made this… its so yummy. And when I told him that its made from ghee residue he was not able to believe and said why you were not making this milk cake before.

This milk cake tastes similar to our traditional milk cake or Kalakand aka Alwar Ka Mawa or milk fudge. With this Instant Milk Cake recipe you will get the exact texture of milk cake which is grainy, dense, moist, juicy, and melt in the mouth.

This recipe is made from the brown residue from the ghee along with coconut, dry fruits, milk and sugar. Additionally you may add condensed milk to make it more delicious.

Lets make this instant recipe and enjoy it with family and friends.

Do try other recipes :

Preparation Time: 2 min  ∏  Cooking Time: 10mins  ∏  Servings: 8-10 pieces

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Instant Milk Cake From Ghee Residue:

Step1: Add milk into the pan and heat at low-medium flame. Then add the milk residue along with coconut. Stir well so that no lumps can be formed in the mixture. Let it cook for around 5 minutes.

Step2: After around 5 minutes you will notice that milk is getting disintegrated. At this time add condensed milk along with sugar and cardamom powder. (Here I am using unsweetened condensed milk that’s the reason I am adding sugar  as well). Mix everything well for around 2-3 minutes.

Step3: Once the mixture gets thick add the chopped nuts of your choice. Mix everything well. Turn off the flame and let the mixture cool down for 2 minutes.

Step4: Transfer the mixture in a steel plate, greased with ghee. Smoothen the top and spread the mixture evenly with a greased spoon or silicone spatula. Add more dry nuts on top.

Step5: Cut the milk cake into slices.

Step6: Serve fresh or store in the refrigerator in a airtight container for up to 7 days. Enjoy!

Tips:

  • Always use full-fat milk to get rich texture.
  • Adjust the sweetness as per the requirement.
  • Once the milk starts boiling, keep stirring it from the bottom so that it wont stick on the pan.

1 Comment

  1. I love the idea that the leftovers from the ghee preparation can be used in such a delicious cake. 🤩👍 Reading your recipe, and seeing the photos, already made my mouth water. I hope I’ll be able to try this cake one day myself, too. Thanks for sharing your recipe. 🙏😊

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