Rajasthani Milk Cake

Description

The process of making Rajasthani Milk Cake starts by heating milk in a wide and heavy-bottomed pan or kadai. The milk is then continuously stirred and simmered over low heat for a long duration, which allows the milk to gradually reduce and thicken. During this process, the milk undergoes a caramelization process, transforming its flavor and color.

As the milk reduces, a layer of malai (milk cream) forms on top, which is periodically scraped and mixed back into the milk. This helps in intensifying the flavors and adds to the richness of the final product.

Once the milk has reduced significantly and achieved a solid consistency, it is further cooked with ghee (clarified butter), sugar, and sometimes flavored with cardamom or saffron. The addition of ghee imparts a buttery richness, while the sugar balances the sweetness and adds a slight graininess to the texture.

The cooked milk mixture is then poured into a greased tray or plate and left to cool and set. Once cooled, it is cut into square or diamond-shaped pieces, often garnished with slivered almonds or pistachios for a touch of elegance and added crunch.

Rajasthani Milk Cake is known for its unique texture that is both fudgy and granular, offering a delightful mouthfeel. The flavors are rich, creamy, and slightly caramelized, with hints of cardamom or saffron that enhance the overall taste.

This sweet delicacy is typically enjoyed during festivals, weddings, and special occasions in Rajasthan. It can be served as a dessert or offered as a gift to friends and family. Rajasthani Milk Cake encapsulates the essence of traditional Rajasthani cuisine and is a true delight for those with a sweet tooth.