Take milk in heavy bottom kadhai. Simmer the milk on high flame first.

Cook until milk remains 1/3 in quantity. When the milk remains 1/3, reduce the flame. Now to make the milk grainy, add 3 to 4 tsp lemon juice into it and mix well. Leave it as it is for half a minute on low flame. Do not stir the milk.

After half minute is over, stir the milk again. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly.

Take other small dish for setting the milk cake and grease it with some ghee. The mixture has turned thick in consistency, now it can be set. Turn off the flame.Transfer the mixture to the dish and cover it and set.

Milk cake is ready, cut it into chunks with any shape or size. The colour of milk cake from inside is dark as it still cooks when kept to set.