Bring the milk a boil in large thick bottomed non-stick kadhai on high heat.

Add the sugar and continue to cook, stirring constantly, for about half hours.or till the milk becomes grainy and begins to thicken.

Add the ghee and liquid glucose, mix well and continue to cook till the mixture begins to leave the sides of the kadhai.

Transfer the mixture to a greased dish and cover it.set is aside for 5 hours.

During this time it will continue to cook and the middle layer will become lighi brown.

Turn milk cake out onto a serving plate. Cut in to square and serve.