Today’s recipe belongs to the category of “no-one-can-get-it-wrong” and “no-one-can-eat just-one” !
This Milk cake is traditionally prepared using the colostrum milk that a cow produces for the first few days after it delivers a calf. At my native place, neighbors share this often and my grandmother used to make this once in a while. I wanted my kids to taste “junnu” (as we call it locally) and I looked for alternatives and came up with this recipe after experimenting with different ingredients and with different proportions.
Lets look into the recipe!
- 1 cup thick yogurt
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1/4 – 1/2 cup milk powder
- 1 teaspoon of cardamom powder (optional)
- 1/2 teaspoon of black pepper powder(optional)
- Make sure the yogurt is REALLY thick. I use Greek Yogurt, but if you are using regular yogurt, strain the yogurt using a cheese cloth and put it in the refrigerator over-night.
- I prefer a mild version of yogurt that is not too sour.
- Sweetened condensed milk can be substituted with Jaggery but I liked the taste of this version better.
- Mix yogurt and condensed milk in a bowl and whisk it till the consistency is smooth.
- Add milk powder and whole milk and whisk again.
- Use a steamer or pressure cooker to steam this mixture for 40-45 minutes.
- Check if the fork comes out neat and if yes, the cake is ready.
- Put the bowl on a wire rack to cool completely.
- Refrigerate for one hour.
- Cut to desired pieces and serve.
- If you are using a pressure cooker, put a plate after adding water and then place this bowl on top of the plate.
- Do not place whistle on the cooker!
If you liked this recipe, you know what to do:)
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Will come back with new recipe in few weeks!!!