Traditional Milk Cake Recipe – Ghee, Cardamom & Indian Sweet Treats

Last Updated on 2 months by Neha Deshmukh

Traditional Milk Cake Recipe – Ghee, Cardamom & Indian Sweet Treats

Okay, let’s be real. Is there anything more comforting than a warm, melt-in-your-mouth piece of Milk Cake? This recipe is a classic for a reason – it’s unbelievably delicious and surprisingly easy to make. I remember my grandmother making this for every festival, and the aroma would fill the entire house. Now, I’m sharing her (slightly tweaked!) version with you. Get ready for a sweet treat that’ll become a family favorite!

Why You’ll Love This Recipe

This Milk Cake, or barfi as it’s sometimes known, is a delightful Indian sweet that’s perfect for any occasion. It’s rich, creamy, and infused with the beautiful fragrance of cardamom. Plus, it requires minimal ingredients and effort, making it a fantastic dessert to whip up when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s a guaranteed crowd-pleaser!

Ingredients

Here’s what you’ll need to create this magic:

• 2 cups full cream milk powder (approx. 200g)
• 1 cup milk (240ml)
• 1/4 cup ghee (approx. 60ml)
• 1/3 cup sugar (approx. 65g)
• 1/2 tsp cardamom powder (approx. 2.5g)
• Optional: Sliced almonds/pistachios for garnish

Ingredient Notes

Let’s talk ingredients for a sec – a few little things make all the difference!

• Full Cream Milk Powder: Seriously, don’t skimp here. Full-cream milk powder is key to that rich, creamy texture. Using skimmed milk powder will result in a drier, less flavorful cake.
• Ghee: The quality of your ghee really shines through. I prefer using a good quality, homemade ghee if possible, but a store-bought brand works just fine too. Ghee adds a beautiful nutty flavor that’s just chef’s kiss.
• Cardamom: Freshly ground cardamom is best! It has a much more potent aroma than pre-ground. A little goes a long way, so don’t overdo it. It’s what gives this cake its signature Indian flavor.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, grease a square or rectangular pan with ghee and line it with parchment paper. This is super important to prevent sticking!
2. In a non-stick pan, combine the ghee, milk, and milk powder. Cook this over low heat, stirring constantly. You want to make sure everything is smooth and lump-free. Patience is key here!
3. Now, add the sugar and continue stirring. This is where your arm might get a little workout! Keep stirring continuously until the mixture thickens and starts to leave the sides of the pan – this usually takes about 8-10 minutes. You’ll know it’s ready when it forms a soft ball.
4. Mix in the cardamom powder. The aroma at this point is heavenly!
5. Pour the mixture into the prepared pan and gently flatten it with a spoon.
6. Garnish with sliced almonds or pistachios (if using). My mom always adds a few strands of saffron for a touch of elegance.
7. Let it set for 1-2 hours at room temperature, or even better, in the fridge for about 30 minutes.
8. Once set, cut into squares and serve. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Low and Slow: Cooking on low heat is crucial. It prevents the milk powder from burning and ensures a smooth, creamy texture.
• Constant Stirring: Seriously, don’t walk away! Constant stirring prevents sticking and ensures even cooking.
• Don’t Overcook: Overcooking will result in a hard, crumbly cake. You want it to be soft and fudgy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: You can easily make this vegan by using plant-based milk (like almond or soy milk) and a vegan ghee alternative.
• Gluten-Free: Good news! This recipe is naturally gluten-free.
• Spice Level: If you really love cardamom, feel free to add a little more – up to 3/4 tsp. But be careful, it can be overpowering! My friend loves a hint of nutmeg in hers too.
• Festival Adaptations: This Milk Cake is perfect for Diwali, Holi, or any special occasion. You can decorate it with festive sprinkles or edible flowers.

Serving Suggestions

This Milk Cake is delicious on its own, but it’s also lovely served with a glass of warm milk or a cup of chai. It’s a perfect little treat to enjoy with family and friends.

Storage Instructions

Store the Milk Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It actually tastes even better the next day!

FAQs

Let’s answer some common questions:

• What is the best type of milk powder to use for Milk Cake? Definitely full-cream milk powder! It makes all the difference in texture and flavor.
• Can I make this recipe without ghee? While ghee adds a unique flavor, you can substitute it with butter or vegetable oil in a pinch. However, the taste won’t be quite the same.
• How do I prevent the Milk Cake from sticking to the pan? Greasing the pan with ghee and lining it with parchment paper is the key!
• Can I add other nuts or dry fruits to the Milk Cake? Absolutely! Cashews, walnuts, and raisins are all great additions.
• How long can I store the Milk Cake? You can store it at room temperature for up to 3 days, or in the fridge for up to a week.