Arre Wah! Milk Cake Sundae Hogaya! – Your Sweetest Diwali Surprise!
Namaste and Sat Sri Akal to all my favourite foodies! Chef Curry Do’pyaza here, back with a recipe that’s going to make your taste buds sing a Bollywood tune! Diwali is just around the corner, and what better way to celebrate the festival of lights than with a dessert that’s as bright and delicious as the fireworks?
This isn’t just any dessert, yaar. We’re talking about a Milk Cake Sundae! Think of it as your favourite mithai (sweet), all dressed up for a party. This is a fusion dish that will bring a smile to your face.
Milk cake is a popular sweet during Diwali, Holi, and even weddings. It’s a traditional Indian sweet, made from milk that’s been cooked down for hours until it caramelizes and solidifies into a fudge-like consistency. It’s rich, it’s decadent, and it’s absolutely divine. But let’s be honest, sometimes we crave something a little extra, a little more chatpata (spicy) in the dessert world. That’s where the sundae comes in!
A Little Itihaas (History) on Milk Cake:
Milk cake, in its purest form, has ancient roots in India. It’s believed to have originated in Rajasthan, where the abundance of milk made it a natural choice for creating sweet treats. Over time, different regions added their own touches, resulting in the diverse range of milk cake recipes we see today. This sundae, however, is a modern twist, a playful fusion that brings together the best of both worlds.
Prep Time: 15 minutes
Cook Time: 45 minutes
Samagri (Ingredients) List:
- For the Milk Cake:
- 2 litres Dudh (Full Cream Milk)
- 1/2 cup Cheeni (Sugar)
- 1/4 teaspoon Elaichi Powder (Cardamom Powder)
- 1 tablespoon Nimbu ka Ras (Lemon Juice)
- For the Sundae Assembly:
- Vanilla Ice Cream (as much as your heart desires!)
- Gulab Jamun (Rose Syrup Dumplings) – 4-5, halved
- Jalebi (Fried Sweet Spirals) – 2-3, broken into pieces
- Chopped Pista (Pistachios) for garnish
- Kesar (Saffron) strands for garnish
- Rooh Afza (Rose Syrup) for drizzling
Banane Ka Tareeka (Cooking Instructions):
- Let’s make the Milk Cake first: In a heavy-bottomed kadai (wok) or pot, pour in the milk. Bring it to a boil over medium heat. Stir frequently to prevent it from sticking to the bottom.
- Once the milk comes to a boil, reduce the heat to low and continue to simmer, stirring occasionally. This is where the magic happens! The milk will slowly reduce and thicken.
- After about 30-40 minutes, the milk will have reduced to about one-third of its original volume and will have a slightly grainy texture. Now, add the sugar and cardamom powder. Stir well until the sugar dissolves.
- Continue to cook for another 5-10 minutes, stirring constantly. The mixture will start to thicken further and turn a light brown colour.
- Add the lemon juice. This will help the milk cake to solidify. Stir well and cook for another minute or two until the mixture starts to leave the sides of the kadai.
- Grease a small tray or dish with ghee. Pour the milk cake mixture into the tray and spread it evenly. Let it cool completely. Once cooled, refrigerate for at least 2 hours to allow it to set properly.
- Time to assemble the Sundae: Cut the chilled milk cake into small cubes.
- In a serving glass or bowl, place a scoop or two of vanilla ice cream.
- Arrange the milk cake cubes around the ice cream.
- Add halved Gulab Jamun and pieces of Jalebi.
- Drizzle generously with Rooh Afza syrup.
- Garnish with chopped pistachios and saffron strands.
- Serve immediately and watch everyone’s eyes light up!
Tips and Tricks (Tips for Best Results):
- Use full-cream milk for the richest flavour and texture.
- Patience is key! Don’t rush the cooking process. The slow simmering is what gives the milk cake its unique caramelised flavour.
- Stir frequently to prevent the milk from sticking and burning.
- Adjust the amount of sugar to your liking.
- For a richer flavour, add a pinch of saffron strands to the milk while it’s simmering.
Cooking Mediums (Various Ways to Cook):
- Gas Stove: The traditional method, perfect for achieving that authentic flavour.
- Induction Stove: Works just as well as a gas stove, offering precise temperature control.
- Pressure Cooker (Not Recommended): Milk cake needs slow caramelization, which is not possible in a pressure cooker.
- Oven (Not Recommended): This recipe is not suitable for oven.
- Microwave (Not Recommended): This recipe is not suitable for microwave.
- Slow Cooker/Crockpot (Not Recommended): This recipe is not suitable for slow cooker.
Poshan Jankari (Nutritional Information):
(Per serving, approximate):
- Calories: 450-550
- Protein: 10-12g
- Fat: 20-25g
- Carbohydrates: 50-60g
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
Parosne Ka Tareeka (Serving Suggestions):
- Serve immediately after assembling to prevent the ice cream from melting.
- Get creative with your toppings! Add chopped nuts, fresh fruits, or even a sprinkle of chocolate shavings.
- For a festive touch, serve in decorative glasses or bowls.
Aakhri Baat (Final Thoughts):
This Milk Cake Sundae is a delightful treat that’s perfect for any occasion. It’s easy to make, incredibly delicious, and sure to impress your family and friends.
So, what are you waiting for? Go ahead, try this recipe at home, and spread the joy! Let me know how it turns out in the comments below.
Phir milenge! (See you again!)
Chef Curry Do’pyaza, signing off!