Microwave Indian Milk Cake !!

 

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This is my American version of Popular Indian Milk Cake . I am calling this American as I have used ricotta cheese in place of condensed milk & paneer and it is cooked in a microwave rather then on the stove top . known as a milk cake in India, it has no similarity to the usual flour and egg cake. Give it a try, it is delicious .

You will be needing :

1 cup ricotta cheese
1 cup milk powder + (1/4 cup to keep aside as sometimes a little more is needed )
1/2 cup sugar
2 tbs unsalted butter
cardamom (elaichi) powder

1 cup ricotta cheese
1 cup milk powder + (1/4 cup to keep aside as sometimes a little more is needed )
1/2 cup sugar
2 tbs unsalted butter
cardamom (elaichi) powder

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Method:

Melt the butter and grease the microwave safe container ( preferably glass )
Take ricotta cheese,milk powder & sugar in container & Mix all the ingredients together. If it is too runny, add a little extra milk powder . It should be like cake batter consistency. Spread it out evenly to cover the entire dish.

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Microwave on high for 6 minutes, stirring it every 2 minutes in between. It fluffs up a little on the sides than the centre. Level the surface out each time you stir it.

It will begin to look a bit crumbly and lumpy.
Take it out, break it up with a fork a little. Microwave on full for further 1 1/2 minutes.
The edges will begin to look a little golden colored.
Microwave again for 1 min .

Take it out, firm it gently and microwave for 1 minute. It should be completely set by now. If it is not, microwave for a further 1 minute. In the end, it must be set & the color in the bottom changes to dark brown. Garnish it with elaichi powder
Allow to cool and then cut it into squares .

Note :
Every microwave has its own settings, so the time may vary accordingly . You may need to cook once or twice more or less than given in the recipe. Towards the end, cook for 1 minute each time, to prevent it from burning. It becomes firmer, after a few minutes, as it cools off.

* Adjust the amount of sugar accordint to your taste .

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