2 litres full fat milk
1/4 tsp. alum (phitkari)
1/2 cup (100 grams) sugar
40 grams ghee or butter
5 almonds, slivered & whipped cream for garnishing

Milk Cake

1. Pour the milk in a heavy bottomed non-stick pan and bring to a boil. Add the alum and mix well. Simmer till the milk reduces to half, stirring continuously.
2. Add the sugar and increase the flame stirring continuously, till the sugar has dissolved. The mixture may appear curdled, but continue to simmer and stir till it thickens and resembles khoya.
3. Keep stirring on a high flame till all the liquid evaporates. Add the ghee and mix well.
4. Meanwhile, grease a 200 mm. (8") diameter cake tin and decorate the base with the slivered almonds. Pour the hot milk cake mixture on it and cover with aluminimum foil.
5. Cool to room temperature and then chill. Upturn the cake onto a serving plate.
6. Garnish with whipped cream and almonds as shown in the above picture.
   Makes 1 cake
7. Preparation time: 1 hour