1 litre milk
1/2 tsp tartaric powder
1-2 tsp lemon juice
100 gm sugar/ grated jaggery
1 tsp corn flour
6-8 threads of saffron soaked in 1 tbsp water
1/2 tsp green cardamom powder
1-2 tbsp cream
Boil the milk; add tartaric powder, pinch by pinch, with the lemon juice until the milk begins to curdle. Reduce liquid by half. Stir in sugar.
Continue cooking until mixture thickens. Sprinkle in corn flour, dissolved in a little extra milk. Simmer for a further 3-4 minutes. Stir in saffron.
Spread out onto a greased tray in a layer 1 1/2 ” thick; or on a transparency sheet. Cool.
Decorate with silver leaf, cardamom powder, dried fruit and a drizzle of cream before serving.
Milk Cake Recipe