Indulge in the timeless delight of Milk Cake, a mithai that has won the hearts of all. We’ve all savored it in various forms, whether as the fudgy burfi up North, the beloved treat in Rajasthan, or the slightly softer “theratti paal” down South.
Its irresistible flavor has left an indelible mark on our palates as we grew up.Making Milk Cake is as literal as its name suggests, but far from simple. We simmer high-fat milk until it reduces to one-third of its original quantity. Then, with the addition of fitkari (alum) or citric acid, we skillfully split the milk, followed by the perfect amount of sugar. This splitting process creates the distinct grainy texture that defines this mithai. After allowing it to cool and set, we add a touch of aromatic cardamom, carefully mixing it in. Finally, the Milk Cake is expertly cut into cubes and adorned with exquisite pistachio garnishes.
Now, if you asked us the most challenging part of crafting this delicacy, we’d reveal our secret: the art of keeping a watchful eye throughout the entire process to achieve that perfect, fudgy goodness