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Milk Cake (Ghee residue/khurchan) Recipe

  • Posted By: Kaveri Sahay Prasad
  • Category: Dessert
  • Level: Easy
  • Cooking Time: 15-20 min
  • Serves: 6-7 pieces
  • Views: 915
About Recipe:
Milk Cake made of the Residue / khurchan which we collect when we prepare ghee at home
Ingredients:
  • Residue / khurchan which we collect when we prepare ghee at home - ⅔ cup
  • Sugar - a little under ½ cup or as per preference.
  • Cardamom powder- ¾ tsp
  • Desiccated coconut - 3 tbsp or so.
Procedure:
  • Prep up -
  • The residue itself holds some ghee . So , to the residue add ½ cup of boiling water.
  • Mix well.
  • Now strain this liquid through a sieve. Gently press the residue to release excessive moisture.
  • Now the residue can be used for making the milk cake.
  • Tip - The hot water helps in extracting ghee which was resting in this porous absorbent residue.
  • Reserve this water and add it to any daal, rice or subzi you prepare.
  • You can even knead aata with it.
  • The Milk cake -
  • Use the same kadahi which u used for preparing the ghee.
  • Add the residue to the kadahi and gently cook on low heat for 3-4 min or until the ghee in it gives it a hint of glaze.
  • Add the sugar.
  • Continue to cut and fold on medium heat until the sugar melts and coats the residue evenly.
  • Cook this way until you feel the sugar is leaving a hint of opaque strings when you cut and fold.
  • Add the cardamom powder and the desiccated coconut .
  • Mix well and cook for another 2/3 min on low heat - by this time you may feel the mix is binding well with itself.
  • Spread this mixture onto a greased plate. You can garnish with nuts or desiccated coconut.
  • Allow it to cool and slice it into desired shapes.
  • The milk cakes are ready.
  • This quantity makes 6-7 cakes of a small size ( 3 cm by 3cm ).

Items from Recipe

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