Finally, Diwali is here! And even though most of North India is choking thanks to a severely-poor air quality, it’s time to get into festive mode. But it’s not just the air which is polluted—it’s also the sweet box you’re likely to buy from the halwai next door that can be adulterated.
Now, you know this is the truth. There is a plethora of evidence to suggest that come Diwali, sweetmeat vendors tend to mix unscrupulous things to popular mithai in order to meet the increased demand at an even greater profit.
From rice starch in your barfi to non-permitted colours in your laddus—buying sweets from outside is a risky gamble. But fret not! But we’re here to your rescue with nutritionist Ruchi Sharma. Wondering how?
Well, here’s presenting an easy-peasy milk cake recipe, courtesy Ruchi, that you can whip in your kitchen without worrying about any adulteration. With just the right amount of sweetness (which is not something we can say about the halwai-variety of milk cake), you can serve this mithai with ease to your calorie-conscious friends.
Oh, and the best part? You just need four ingredients to make this mithai at home. So let’s get down to this amazing milk cake recipe, shall we?
1. In a pan, heat the ghee. Once hot, add gondh.
2. Once the ghee-gond mixture starts to splutter, add the milk. Give the mixture a good mix.
3. Let the milk curdle, stirring in between to ensure the ingredients don’t stick to the bottom of the pan. Keep cooking till the mixture thickens and reaches the desired consistency.
4. Add the sugar in the end. Cook for another 2 minutes, to ensure that the sugar dissolves.
5. Transfer the mixture to a square and dish, and pat it down so that it takes the shape of the vessel.
6. Garnish it with nuts of choice, and keep in the refrigerator for 2 hours to set.
7. Cut, serve, and enjoy!
Yes, making milk cake at home is that easy! So do try this recipe by nutritionist Ruchi Sharma a try—and let us know in the comments below how you liked it.
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