Indian Milk Cake recipe with only 4 ingredients and made in the oven! It’s as easy as dumping the ingredients, mixing and baking! This dessert pretty much cooks by itself while you focus on other household chores. Just set the timer for every 15 minutes, stir and go back to doing other things.
Indian Milk cake or Sindhi Bhugal Mawa usually involves thickening full fat milk over a low flame for hours. It involves standing and monitoring the milk by constant stirring so it doesn’t burn at the bottom.This recipe eliminates the need to stand and monitor the milk thickening process. Nor do you have to worry about the milk getting burnt.
I came across this recipe by Aditi Chakraborty in one of the facebook groups. I was drawn to the simplicity of the recipe,procedure and the use of minimum ingredients. Indian desserts are traditionally made on the stovetop and more recently in the microwave. Baking and achieving the nice brown color and granular milk solids with almost no effort is a winning recipe in my opinion! This Milk Cake/Sindhi Bhugal Mawa lasts long in the fridge. Tastes best when served at room temperature.
Some of my most popular dessert recipes that require only 3-4 ingredients and are ready in under 5 minutes are my Kalakand- 3 Ingredient, Microwave Recipe , Instant Rabri and Instant Shahi Tukra. Mishti Doi-Easy stir and set recipe, Mango Mousse without egg,gelatin or agar agar and Kheer in a crockpot are also very easy dessert recipes that require minimum effort and time.
Here is the written recipe followed by the step by step pictorial one-
Indian Milk Cake-Sindhi Bhugal Mawa
Ingredients
- 2 cups Unsweetened milk powder Full fat(I used Nido brand)
- 1 cup sugar
- 2 cups Half and Half or 1 cup whole milk and 1 cup heavy whipping cream
- 1/4 cup/4tbsp/ 1/2 stick Unsalted Butter
- 1/4 to 1/2 tsp Green cardamom/Elaichi powder
- 1/2 cup chopped Almonds optional
- Chopped nuts for garnishing
Instructions
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Preheat oven to 350F and grease an 8 inch square baking pan with oil
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In a bowl melt butter(I microwaved for 30 seconds)
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Add the milk powder,sugar,half and half,cardamom powder and almonds to the butter and mix well with a spoon
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Break up any lumps with the back of the spoon(Its okay to have a few small lumps)
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Pour into the greased baking pan and put in the preheated oven. Set timer for 15 minutes
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After every 15 minutes, stir the batter,scraping sides and bottom and put back in the oven
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When barfi is brown, remove from oven, place wax/parchment paper on top and flatten with a spatula or bowl
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Cool completely and cut with sharp knife
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Garnish with almonds or chopped nuts
Notes
Here is the step by step pictorial recipe-
Ingredients
Melt butter(I microwaved for 30 seconds)
Add all the ingredients
Mix well with a spoon,breaking the lumps and pour into a greased pan.
Bake in a preheated oven at 350F and stir every 15 minutes,scraping sides and bottom
Pictures below are taken every 15 minutes
Cool completely and cut into pieces
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Sangeeta sethi
Fabulous delicious hassle free preparation..wud give this a try
Aanchal Gupta
Thanks Sangeeta di,it really is a fuss free and delicious recipe. I look forward to hearing back from you.
Madhu Kumar
Tried the milk cake today. Turned out very yummy and delicious. Thanks for the recipe. It was very easy to make in the oven.
Aanchal Gupta
Thanks Madhu for trying out the recipe. So happy to know that it turned out delicious. You are so right, it’s a very easy recipe.
Swapna
Any substitute for half and half or heavy whipping cream? Will increasing the quantity of milk powder work as substitute?
Aanchal Gupta
Hi Swapna, half and half or heavy cream provides fat. We can increase the butter to double the original quantity and use full fat milk. So use 1 and 3/4 cup milk with 1 stick butter. That might work
SUNITA
HI GOOD DAY CAN WE USE GHEE INSTEAD OF BUTTER, IF YES CAN YOU KINDLY PROVIDE ME WITH THE QUANTITY OF GHEE.
Aanchal Gupta
Hi Sunita, if you are using ghee, same quantity as butter.
Neha
Hi dear, i am trying to make milk cake, how is the batter consistency ? Mine is kind of runny.
Aanchal Gupta
Neha, batter is flowy. If you are following recipe, to a T, you shouldn’t have any problems. It may take a few extra minutes of baking time if you think batter is thin.
Anu M Tatini
Love this recipe! It is easy to make and tastes awesome! I think I will make it in a smaller pan next time (made in 9X9 pan this time) so my pieces are thicker in width. This time my pieces were only about 1/4” thick
Aanchal Gupta
Hi Anu, thanks for sharing your feedback. It really is an easy recipe. So happy to know that you found it tasty. Yes, smaller pan will give thicker pieces. Thanks again