Milk Cake

Milk Cake

Milk Cake

Milk Cake is a delicious, mouthwatering dessert. This is a unique “cake” made with just a few ingredients, primarily milk and sugar and has a touch of sourness to it.
4.50 from 4 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert
Cuisine Indian
Servings 6 people


  • 6 cups whole milk
  • 3 tbsps lemon juice, use as needed
  • 1/2 cup sugar
  • 1/8 tsp cardamom crushed
  • 2 tbsp clarified butter ghee
  • 1 tbsp pistachios sliced for garnishing


  • Grease a 6-inch plate and set aside.
  • In a large, wide and heavy saucepan bring the milk to a boil over medium high heat. And let it boil for 2-3 minutes. Add lemon juice to the milk, it will begin to curdle. Use minimum amount of lemon juice to just start the curdling process and prevent the whey (milky water) from completely separating immediately.
  • Boil for 5 minutes and remove approx. 1 ½ cups of the whey. This will help reduce the tartness from the cake.
  • Continue to cook and stir occasionally until the milk is a grainy consistency and the whey is evaporated. This will take an additional 15-20 minutes.
  • Add sugar and cardamom and keep stirring until the mixture starts coming together. This should take approximately 5 minutes. Lower the heat to medium and cook for another 4-5 minutes until mixture changes to a slightly golden brown color.
  • Transfer mixture to the greased plate and press firmly into a square shape, approximately 1 inch high. As an option, sprinkle sliced pistachios on top.
  • Let sit for at least an hour before slicing into individual pieces.


this wonderful dessert can be prepared ahead of time and stored at room temperature for a few days.
It is generally a few inches tall and has different shades of color throughout. However, this recipe will make an even colored cake that is approximately 1 inch thick. The taste of this Milk Cake is identical to what I have grown up enjoying as a delicacy in our home.
Keyword Eggless Milk Cake, Gluten Free, Janmashtmi, Mithai, Sweet
Tried this recipe?Let us know how it was!

Milk Cake Recipe: How To Make Milk Cake

Milk Cake, also known, is a traditional Indian sweet made from milk, sugar, and cardamom. This delectable dessert has a rich, creamy texture and a delightful sweetness that makes it a favorite during festivals such as Diwali, Holi and Janamasthami

What is a Milk Cake: 

It is a dense, fudge-like Indian sweet made by simmering milk and sugar for a long time until it thickens and reduces. It has a grainy texture and a caramelised milky flavour. Milk cake is often cut into squares and served at festivals and special occasions.

Variations of Indian Desserts:

  • Paneer Kheer with Strawberry: Paneer Kheer with Strawberry is a delightful dessert. This Paneer and strawberry dessert is a sure winner when you want to serve a unique paneer delicacy.
  • Flax Seed Burfi: One can call Flax Seed Burfi to be even a health bar. As during winters it’s a great hit for it being high in protein and a good source of vegetarian omega 3. This Burfi is vegan, gluten free and tastes great.
  • Coconut Dream Dessert: Coconut Dream is a vegan delight, it is flavored with cardamom and saffron, very soothing and refreshing. Adding Agar-agar sets this dessert like jelly. It is super easy to make and taste great. I like to serve Coconut Dream chilled.
  • Chum Chum: Chum Chum is a popular Bengali (East Indian) sweet dish that is made with Paneer, (home-made cheese). It is a versatile dish that can be served in many different variations.

Tips for Making Perfect Milk Cake:

Use Full-Fat Milk: For the richest and creamiest Milk Cake, use full-fat milk or whole milk. The higher fat content contributes to a smoother texture and a more indulgent flavor. Avoid using skim or low-fat milk, as they may result in a less creamy consistency.

Stir Constantly: When cooking the Milk Cake mixture, stir it constantly to prevent it from sticking to the bottom of the pan and burning. Use a heavy-bottomed pan to distribute the heat evenly and minimize the risk of scorching.

Add Sugar Gradually: Add sugar to the Milk Cake mixture gradually, tasting as you go to achieve the desired level of sweetness. Some people prefer their Milk Cake less sweet, while others enjoy it more sugary. Adjust the amount of sugar according to your taste preferences.

Let it Set Properly: Allow the cooked Milk Cake mixture to cool completely and set before cutting it into squares or slices. Refrigerate the Milk Cake for a few hours or overnight to firm up the texture and enhance the flavors.

FAQs about Milk Cake:

How long does Milk Cake last? 

Milk Cake can be stored in an airtight container in the refrigerator for up to 3-4 days. However, it’s best enjoyed fresh within the first day or two for optimal taste and texture.

Is Milk Cake Vegetarian?

Yes, it is traditionally a vegetarian dish. As its is made from milk and uses vegetarian ingredients.

Can I make Milk Cake without condensed milk? 

While condensed milk is commonly used to make Milk Cake, you can make it from scratch using whole milk, sugar, and cardamom. Simmer the milk until it thickens and reduces, then sweeten it with sugar and flavor it with cardamom before setting it.

Is Milk Cake gluten-free? 

Yes, Milk Cake is naturally gluten-free, as it doesn’t contain any wheat flour or gluten-containing ingredients. However, be cautious of cross-contamination if using any pre-packaged ingredients or equipment that may come into contact with gluten.

Milk Cake is a delightful dessert that’s cherished by all for its creamy texture, subtle sweetness, and comforting flavors. Whether enjoyed as a festive treat or a simple indulgence, 

Milk Cake is sure to evoke feelings of joy and satisfaction and happiness with every bite. With its endless variations and simple preparation, Milk Cake is a timeless classic that’s beloved by dessert enthusiasts around the world. Milk Cake is an Indian dessert savoured by every person who has a sweet tooth as happiness is its deep root.

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85 thoughts on “Milk Cake

  1. Dear Manjula Ji

    I tried making this but end up making rabdi barfi kinds which is not solid even after keeping it in Fridge. could you suggest what else can i use it for?


  2. hi manjula aunty garu,
    this is santhi syam. I’m trying your milk cake recipe it was very nice recipe and I use some saffron in that recipe it will give nice colour and taste also. I’m daily trying ur maximum recipies and I’m success in maximum recipes and I’m taking complements also. thank you madam. is there any suggestions to me madam.

  3. Dear Manjula,
    thanks a lot for sharing your fantastic recipes. Anyhow I had some issues making milk cake according your instructions. The mixture never came together as could see in your video, but stayed grainy. Do you have any idea what could go wrong? European milk is different than Indian milk?
    Thank you very much.

    Best regards,

    1. I used 1 cup = 250 ml. (1 cup = 8 oz i.e. 236 ml is correct measurement)
      So 6 cups = 1.5 liter and still milk cake turned out excellent.
      Have you tried this recipe yet?

  4. Hi Manjula aunti.. first of all i would like to tell you that your website is so nice and secondly i really like your dishes and very soon going to try this mouth watering dish… Thanks a lot

  5. Hello Madam,

    I tried doing Milk Cake and followed your steps. It came out very well.

    Each every step you mention is so apt and I went accordingly including the timings you had mentioned. I am very happy and so was my husband as this is his favourite dish.

    Thank you,

  6. I made this and was amazed at how it all came together…….and the taste!! Yum………..Thank you Manjula. I look forward to more of your recipes.
    Regards, Jill

  7. Hi aunty,

    I love your videos..however when you say 6 cups of milk for milk cake, was there any other milk also because you have two bowls of milk and seemed like a whole lot of milk for that one recipe unless you made double amount. Just want to make sure before i start to make it.

    Thank you for teaching all yummy recipes.

  8. hello manjula aunty after the milk curdles and will become paneer can i take out all the whey water from it and wash the paneer and then make halwa of it??

  9. Hi Manjula Aunty,

    Thankyou so much for this recipe. It turned out well :), I made it for my husband’s bday.

    Your videos are really nice and very helpful.

    Thanks again.


  10. Tried this recipe and loved the sweet. Thanks a lot. Would like to point out a couple of errors in therecipe which were different from the video. It took almost 40 mins for whey to evaporate like mentioned in the video and not 15-20 mins as the recipe states. Also, we have to add butter towards the end which has been skipped in the recipe. But is clearly mentioned in video.

    Again, thanks for a wonderful recipe.

  11. Manjula Aunty, I agree with all the comments here, you explain things in such a way that you make even a more complicated recipe seem simple! I love your site and the fast video downloads are appreciated. I just tried this fabulous dish on my own, and it tastes divine, but I have a few comments/questions:

    1) Do you have to spray non-stick spray so the milk doesn’t stick/burn to the pan?

    2) How do you know if you need to add more lemon juice? I had put only maybe 1.5 tablespoon watching your video it seemed you did that, but then after the 20 min cook time, there was still alot of whey, even though I strained 1.5 cups like you said in the beginning, after 5 mins. In hindsight, I think I should probably have added more lemon juice, but how do you know, and is it bad if you add too much to be on the safe side?

    3) Can you use regular or apple cider vinegar as substitute for lemon?

    4) I added a small twist by adding Kewara, a favorite in my mom’s kitchen that I love to smell and taste in desserts. It turned out awesome! I also subbed almonds for pistachios since I did not have any.

  12. Thanks to you so much Aunty I will be able to make my favourate sweet again, I remember my mama used to make this for me as a child and I always wished I could remember how to make it. 🙂

  13. You are great Manjula Aunty!! Today for my husband’s birthday I prepared milk cake and they came just like yours.Everyone including my two children were happy.
    This is the way a sincere person serves humanity in whatever he/she does.You have made many occassions happier with your simple and tasty recipes.Hats off to you!!!

  14. Dear manjula, I watch all your recepies. All are very simple to follow. When you show us .how to do any recepie it is very interesting to follow. You are too good. Your method is also extremely good. You are an angel.
    Jnt from hong kong

  15. I tried the recipe…but it didn’t turn out well….not grainy. My friend told me to remove all whey and then cook the chhena with milk to make it more grainy….will this work Manjula?

  16. Dear Manjula, unfortunately I had a little problem with this recipe… The milk never came together forming a sort of dough, it kept a grainy consistency… it tasted really good anyway, but it was not farly as smooth as your cake (actually touching it it fell apart), have you any idea what I might have done wrong?
    Thank you

  17. I have made your Milk Cakes and I have to say, they were delicious. But I made them in individual pieces, 6 total. Just know that your mixture in the pan, while cooking, will seem different from her’s in the video. 😀

  18. Dear Manjula, thank you for the recipe. I first had milk cakes that my husband bought from the only indian store in our city and juct loved them. However the ones he brought had a darker center; as long as the taste will be the same I don’t mind the colour. Would you be able to tell me please if it should be the same?
    Thank you

  19. Dear Manjula,
    This is one of my favorite desserts. While pregnant with second child I craved Indian food (amongst native american and ethiopian as well). Your recipe are so easy to follow. And I love watching the videos of how to do it. You have a great personality and kindness. It’s like seeing my family members cook.and the food is very comforting, especially when I am homesick. Thank you for all you do and have done to help people to make these fantastic food.

  20. hello dear,

    despite i am not indian, but i love indian food, and i loveeeee how humble and great you are… kinda brought smile on my face…the way you present your dish….you are amazing and such a sweet and adorable woman……peace be with you 🙂

  21. Hello Aunty,

    When I came to UK this country made me so sick with no good food outside, I was expecting my first baby then, I discovered your videos n recipes. I was all alone without my family till 9th month of my pregnancy but I had you along. Thank You so much, even my baby owes you a lot. There is hardly anything I have not tried in last 1 yr. And now my husband loves calling over people just to treat them with the good food that I make.. All cz you. Love and best wishes.

    Shilpa Mishra

  22. Hi Masi!
    Just discovered your website and Youtube videos, and wanted to say thank you!

    I’ve been looking for Indian recipe websites- specifically Gujarati- for aages. I haven’t made anything as yet, but will for my family for Diwali this year.

    Thank you so much Masi 🙂
    So many recipes to choose from.

  23. Hello Aunty,

    Thanks a lot for sharing this recipe. I tried your recipe for milk cake and it turned out awesome.all my friends liked it a lot.

    You are a wonderful cook.


  24. HI,

  25. Dear Aunty, I tried this recipe n it came out really good. Thank you so much.
    I’m a big fan of ur recipe… keep doing good work.
    Also it will be great if you can show how to make coconut laddoo.

  26. I’m not sure who you would want to cook something to three separate levels of “doneness” to obtain a color. Your have some things hard and overcooked to some things undercooked. It doesn’t make sense. I think that you are “mistaking” levels of “doneness” with the layers of colors you are describing in Palang Todh. I wouldn’t recommend you over or undercooking any of it, you might ruin it that way.

  27. Hello Manjula Ji,
    I was wondering if this recipe of milk cake means the same as ‘Palang Todh’, a sweet available in India. If it is, then over there it was available in a layer of color, from whitish to light brown to dark brown- all together as one sweet. Is there a way I could do that, perhaps by cooking parts seperately eg. 1 part lightly cooked, 2nd a little more cooked and the 3rd cooked further more to a brown colour. Will the make it hard?

  28. hi manjula ji,

    i really like ur recipies. All of ur recipies were delicious and tasty specially samosas .They were really tasty. I tried them in my home and my children loved it

    so thanxxxxx for ur recipies

    from farhana yasmeen

  29. Hi Manjulaji,
    Thanks for a wonderful reciepe. I had tried this milk cake reciepe and it came out so good. My lit one is a big fan of mithai. He loved this milk cake. Thank you once again.

  30. Hello Manjula aunty,

    First of all, you have a great website going here. I often visit to look for recipes and I have tried few too. They always come out very good.

    Just a quick question, is there a difference between this milk cake recipe and the Kalakand recipe on your website? Thanks!

  31. hello aunty,
    Thanks for he rceipe.I tried with ricotta cheese it turns out good .it takes only
    5-7 min ifried the ricotta cheese, then i added the milk few drops of lemon juice
    then sugar and cadommom powder finally add ghee cook until it start leaving the sides pour into the plate.

  32. Thanks manjula aunty,
    yesterday i tried this..and it ws hit, it came out awsome, and my hubby thought i bought it from store, i tried with 2% milk, still it came out very well,next time i ll try it with whole milk and i bet it would be a super duper hit.
    anyways..thanks, ur recipes are of great help.

  33. Hello Auntie,

    Thanks for the receipe. I have tried the similar receipe but instead of sugar, I have used carnation condensed milk can. I had bought the Nanak Paneer from the store. It looked good in the end but the paneer turned out really hard pieces of milk cake not soft. Can you please tell what went wrong? Do I have to make fresh home made paneer for this receipe? Please advise.

    I am fans of your receipe and have tried few of them already. Thank you very much again.


  34. Hi Manjula,

    Thanks 4 ur recipe. I m trying this recipe. Pls tell me the curdle milk is like we get paneer after adding lemon juice in milk or little bit before that we get a milk.

  35. Delicious but my mine attempt with this milk cake recipe crumbled when I sliced it and it had to be eaten with a spoon.

    What did I do wrong? How do I make it so that it remains solid or holds its mold.


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