I have made this milk cake for the last 30+ years, and it has never failed to impress! Not only does it taste authentic, but it looks and smells amazing! With a few easily accessible ingredients and about 25 minutes of cooking, this cake serves many people. Stirring is essential; otherwise, it spatters. You can get around this by covering it with a spatter sheet and stirring less frequently.
The silver leaf, or Vark, looks pretty. It is available at most Indian supermarkets.
ingredients:
8 tbsps (1 stick) unsalted butter
2 lbs. ricotta cheese
1 cup powdered milk
2 cups sugar1 cup powdered milk
6-7 drops of Kewra essence
preparation:
- Melt butter in a pan (preferably nonstick) over medium heat. Add ricotta and stir.
- Add sugar and powdered milk, stirring to mix.
- Keep stirring until the mixture thickens and leaves the sides of the pot.
- Add Kewra and pour into a microwave-safe pan.
- Microwave on high for 2-3 minutes.
- Cool completely before removing from the pan.
- Optional – Decorate with Vark (silver leaf), slice and serve.
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