Open in Cookpad AppCooking Instructions
- 1
Boil 1 ltr full cream milk in wok or non-stick kadai
- 2
Boil them at low flame till the milk remains half of the total volume
- 3
Then add 1/4 tspn alum powder
- 4
After adding alum milk starts curdling
- 5
Stir it continuously till all milk gets evaporated only granules of the milk remains
- 6
Add 125 gms of sugar
- 7
Dissolve them into the milk stir them continuously
- 8
Then add 25 gms ghee into it
- 9
Stir it continuously until we get the milk curdling granules same as paneer
- 10
Now remove the milk cake from the kadai & take them in any mould to set for 3 hrs
- 11
Wrap the mould with napkin & set them
- 12
Don't touch it before 3 hours
- 13
After 3 hrs remove from the mould & our milk cake is ready
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