To prepare milk cake, whole milk is simmered and reduced over low heat until it thickens and most of the liquid evaporates. This process, known as "condensing" the milk, takes time and requires continuous stirring to prevent it from burning or sticking to the bottom of the pan.
As the milk thickens, sugar is added to sweeten the mixture. Additional flavorings such as cardamom powder, saffron strands, or rose water may also be added to enhance the taste and aroma.
The mixture is then cooked further until it reaches a semi-solid consistency. At this point, it is transferred to a greased tray or plate and spread evenly. It is then left to cool and set, usually at room temperature or sometimes refrigerated.
Once the milk cake has cooled and solidified, it is cut into squares or diamond-shaped pieces for serving. It has a smooth, slightly grainy texture and a creamy mouthfeel.
Milk cake has a sweet and milky flavor with a hint of cardamom or other flavorings, depending on the variation. The slow cooking and reduction of the milk give it a rich and intense taste, making it a beloved dessert among sweet enthusiasts.
