Milk Cake, burfi, pal khova, all different names for the same delicacy that is made all over India. I have fond memories of seeing my mother make this in a huge copper pan/kadhai. It took hours to make as a whole lot of milk was used. I have used only two litres of milk and the end product is about 8-10 pieces of the Burfi.
- 2 litres whole fat milk
- 200gms sugar
- Juice of one lemon
- 3 tbsps Ghee/clarified butter
- 5 Cardamom powdered
- Loaf tin greased with Ghee
Pour the whole fat milk into a thick bottomed vessel. Allow it to boil till it is reduced to half the quantity. Keep stirring once in a while, pushing back all the cream that sticks to the sides, back into the milk. Add the sugar and keep boiling till it again reduces in quantity. Now squeeze out the lemon juice and mix it with three tbsps of water. Drizzle it slowly into the milk, stirring all the while. Soon you will begin to notice that the milk takes on a grainy texture. Keep stirring on a gentle flame till the milk solidifies and starts to leave the sides of the pan. Add the Ghee and Cardamom powder and pour the mixture into a pre greased loaf tin. Cover the loaf tin from all sides with a thick towel. Allow it to remain undisturbed for 4-5 hours. I prefer to leave mine overnight. Gently run a knife at the sides to loosen the Burfi. Over turn the loaf tin onto a plate. Cut the Burfi or Milk Cake into pieces of desired shape and size.
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