Milk cake is special sweet dish from Uttar Pradesh and Haryana. This can be prepared on any festival.
Take milk in a vessel with heavy bottom and place it on flame for simmering for making milk cake. Simmer the milk on high flame first. When the milk starts simmering, start stirring the milk (it is important to stir the milk constantly else it can stick to the bottom of the vessel).
Cook until milk remains 1/3 in quantity. When the milk remains 1/3, reduce the flame. Now to make the milk grainy, add 3 to 4 tsp lemon juice into it and mix well. Leave it as it is for half a minute on low flame. Don not stir the milk (with lemon juice, milk gets grainy in texture).
After half minute is over, stir the milk again constantly and cook until it gets denser in consistency on low flame. When the milk gets thick and grainy in texture, add sugar and keep stirring constantly.
Cook until milk gets really thick in consistency. When the milk gets thick in consistency, the color gets brown in color and it emits good aroma. The mixture is ready, reduce the flame and stir constantly. Now add green cardamom in to the mixture and mix well.
For making cardamom powder, peel the cardamoms; take out seeds and ground to make powder.
Take a small vessel for setting the milk cake and grease it nicely with some ghee. The mixture has got turned thick in consistency, now it can be set. Turn off the flame now. Transfer the mixture to the vessel and cover it nicely to set.
Keep aside the vessel to set. Within 24 hours, milk cake sets completely. To take out the milk cake from the vessel, run a knife all around it and re-heat the vessel over the flame for 5 to 6 seconds to separate it out from the vessel. Now flip the vessel over a plate, tap on the top to separate out the milk cake.
Milk cake is ready, cut it into chunks with any shape or size. The color of milk cake from inside is dark as it stills cooks when kept to set. This makes the color dark inside. Mouth drooling milk cake is ready.