"After eating some snacky upwas special lets eat some sweetness together with this sweet recipe"? Grainy and sweet this milk fudge is a classic Indian mithai. Milk and sugar are cooked and then split using Lemon, cooled, set and cut into rectangles to make this mithai. The slight caramelisation gives it a light brown color and slightly fudgy texture.
Use full quality thick milk for more rich flavour. Boil the milk on medium flame else it might burn. Instead of lemon you can use Alum /Fitkari also. Keep stiring continiously otherwise splatters can harm your hands. Milk cake stays good for a week when refrigerated.
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