Instant Milk Cake Recipe with step-by-step pictures- Milk cake was one of the first desserts I learned to make. This is a very simple recipe and requires minimum usage of flame and pan cooking. It is a dairy-based dessert made with paneer and nuts. There is no baking, mixing or batter making in this recipe, despite being a “cake” and is rather similar to Bengali Shondesh or Kalakand. Like the title suggests, you can really make it instantly.
For more Bengali Sweets recipe, you can also see: Mishti Doi, Rose Sandesh Recipe
Living in Kolkata, I have closely seen their ways of life, and when I visit a Bengali house, I always get a piece of “mishti” or some kind of sweet, with the water. It is the common Bengali etiquette, or ‘custom’ would be the ideal word. Items like milk cake can really come in handy if you too have this sweet custom in your house.
For more Sweet Recipes, you can also check out: Instant Crispy Jalebi, Easy Rabdi Recipe, Besan Ke Laddu, Gulab Jamun Recipe
Paneer is one of the healthiest forms of cheese, so paneer based desserts can cater to a greater extent of people, including weight watchers, high cholesterol patients, and even diabetic patients. If you use Sugar-Free instead of plain sugar, it may be served to diabetic patients. As paneer has low fat and calories, and sugar content, it’s also rich in protein and calcium.
I often make paneer at home, but this time bought from the ordinary confectionary or “mistanna bhandaar” in my locality. I usually buy from there as this is actually organic paneer as they make it fresh every day, with fresh whole cream milk. There are no preservatives or artificial chemicals in this paneer, unlike the packaged paneer.
You can store in an airtight container for up to 10 days. And it will not grow stale or anything. I would personally recommend a less amount of sugar, but it’s actually up to your taste. You may use jaggery too, but then the taste will slightly change.
So make this delightful sweet with ease and enjoy wholeheartedly.
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Instant Milkcake Recipe
Ingredients
- 230 grams Paneer
- 100 ml Condense milk
- Cardamom powder
- Almonds cut into slivers
- Pistachios cut into slivers
Instructions
- Crumble paneer in a bowl.
- Take a non-stick pan and add crumbled paneer and sauté it on medium flame for 2-3 minutes.
- Now add condense milk, mix it well and sauté it again for few minutes or till there is no moisture.
- Once it becomes like halwa or medium thick, switch off the flame.
- Lastly add cardamom powder and mix it well.
- Take any dish, tray or plate, grease it with some ghee. Now put the mixture on greased plate and spread it evenly.
- Lastly put some chopped almonds, Pista and press it with spatula so that it will get stuck with the mixture.
- Keep the mixture aside and let it cool down completely.
- Once the mixture cool down, cut into desired shape of your choice.
- Instant milk is ready to serve.
- Keep it in an airtight container and store it for 8 to 10 days in refrigerator.
- Add condensed milk in it and again saute it for few mins with a continuous stirring...it will become halwa like consistency, switch off the gas...mix elaichi powder and spread it in greased plate...garnish with chopped almonds or pista, let it cool and then cut in shape of your choice...enjoy endlessly!
See Recipe Video
Nutrition
Equipment Used:
Prestige Pan, Prestige Induction
How to make instant milk cake:
- Crumble paneer in a bowl.
- Take a non-stick pan and add crumbled paneer and sauté it on a medium flame for 2-3 minutes.
- Now add condensed milk, mix it well and sauté it again for few minutes or till there is no moisture.
- Once it becomes like halwa or medium thick, switch off the flame.
- Lastly, add cardamom powder and mix it well.
- Take any dish, tray or plate, grease it with some ghee. Now put the mixture on a greased plate and spread it evenly.
- Lastly put some chopped almonds, Pista and press it with a spatula so that it will get stuck with the mixture.
- Keep the mixture aside and let it cool down completely.
- Once the mixture cools down, cut into the desired shape of your choice.
- Instant milk is ready to serve.
- Keep it in an airtight container and store it for 8 to 10 days in the refrigerator.
- add condensed milk in it and again saute it for few mins with a continuous stirring…it will become halwa like consistency, switch off the gas…mix elaichi powder and spread it in greased plate…garnish with chopped almonds or pista, let it cool and then cut in shape of your choice…enjoy endlessly!
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