Ingredients**
To make this milk cake,
you’ll need all-purpose flour as the base,
unsweetened condensed milk for richness,
and melted ghee or butter to ensure a tender crumb.
A hint of baking powder gives it a gentle rise,
while a pinch of salt balances the sweetness.
Cardamom powder adds a fragrant touch, though it’s optional for those who prefer a plainer flavor.
For decoration or texture, consider chopped nuts like pistachios or almonds, or dried fruits such as raisins.
**Instructions**
Begin by preheating your oven to 350°F (180°C) and greasing a 9-inch round cake pan. This ensures the cake bakes evenly and releases smoothly once done. In a large mixing bowl, whisk together the flour, baking powder, and salt. These dry ingredients form the foundation of the cake, so sift them if needed to avoid lumps.
In a separate bowl, combine the condensed milk, melted ghee or butter, and cardamom powder. Whisk vigorously until the mixture is smooth and well blended. The ghee infuses the batter with a rich aroma, while the condensed milk provides sweetness and moisture.
Gradually pour the wet ingredients into the dry mixture. Use a spatula to gently fold them together until just combined. Overmixing can lead to a dense texture, so stop as soon as no streaks of flour remain. The batter will be thick but pourable.
Transfer the batter to the prepared pan, smoothing the top with the spatula for an even bake. Tap the pan lightly on the counter to remove air bubbles. Place it in the preheated oven and bake for 30–35 minutes.
Check for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready. Let it cool in the pan for 10 minutes to firm up slightly. This prevents it from breaking when transferred.
Carefully invert the cake onto a wire rack to cool completely. Slicing it while warm may cause crumbles, so patience is key. Once cooled, the cake will hold its shape beautifully.
For serving, garnish with chopped nuts or a dusting of powdered sugar. Pair it with a cup of chai or enjoy it as a standalone treat.
**Variations**
Experiment with flavors by adding a teaspoon of rose water or kewra essence to the batter for a floral twist.
Chocolate lovers can fold in cocoa powder or chocolate chips. For a nuttier profile, toast the chopped nuts before mixing them into the batter.
Substitute all-purpose flour with whole wheat flour for a denser, heartier texture, or try a gluten-free blend if needed.
**Tips**
For optimal results, ensure all ingredients are at room temperature before mixing. Cold ingredients can cause the batter to seize or bake unevenly. If using butter instead of ghee, opt for unsalted varieties to control the sweetness.
To intensify the cardamom flavor, lightly toast the pods, remove the seeds, and grind them fresh. This releases their essential oils, enhancing the aroma. If the batter feels too thick, add a tablespoon of milk to loosen it slightly.
Avoid opening the oven door frequently during baking, as sudden temperature changes can cause the cake to sink. Rotate the pan halfway through baking if your oven has hot spots.
For a glossy finish, brush the top of the warm cake with a little melted ghee or honey. Store leftovers in an airtight container to maintain freshness.
If adding dried fruit, soak them in warm water or milk beforehand to prevent them from drying out during baking. Always chop nuts finely to ensure even distribution in the batter.
**How to Store**
Once cooled, wrap the milk cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it for up to a week.
To freeze, slice the cake, wrap individual portions in foil, and place them in a freezer-safe bag for up to 3 months.
Thaw at room temperature before serving.
**Conclusion**
Milk cake is more than just a dessert—it’s a celebration of simplicity and tradition. With its melt-in-the-mouth texture and aromatic flavors, it bridges the gap between everyday indulgence and festive grandeur. This recipe’s adaptability ensures it can be tailored to suit any palate or occasion.
Whether shared with loved ones or savored quietly with a book, this cake is a reminder of how humble ingredients can create something extraordinary. Keep this recipe close, and let the warmth of freshly baked milk cake fill your kitchen and heart. Happy baking!