Wednesday, April 13, 2022

Milk Cake using Condensed Milk| Milk Burfi

Milk Cake/ Milk Burfi, a delicious sweet made from the milk ! Traditionally, this milk cake is made from the pure cow milk and it takes hours to reduce the milk into desired consistency.

Here in today's recipe, i have taken the shortcut and used the condensed milk to speed up the process without compromising in taste and texture. 

For this diwali, if you're looking for exotic milk sweet to make with less time, then i would highly recommend to try this milk cake with condensed milk.

Tips to make perfect milk cake
  • Make sure to keep the flame in medium once the milk mixture starts to boil. 
  • Stir it continuously to avoid burning at the bottom. Even the slightest burning at the bottom spoils the whole mixture.
  • Add the curd on the needed basis because depends on the sourness of the curd you may need more or less. If the milk is started to curdle then stop adding the curd.
  • Cook the mixture till it leaves the sides of the pan and immediately pour into the greased pan. Cooking after this stage makes chewy milk cake
  • Make sure to cover the pan with thick cloth and leave it aside for at least 3 hrs. It helps to set the cake and able to cut it when it's cooled.
Hope i have shared all the tips to make the perfect and delicious milk cake ! If you have any questions, do leave a comment, i try my best to answer your queries ! 

Now let's check out on how to make this delicious milk cake !

Related:How to make Khoya Burfi / Mawa Burfi

Happy Tamil new year to all those who celebrate!

Milk Cake using Condensed milk

Preparation Time : 5 min | Cooking Time : 20 minsServes :
Recipe Category: Sweet | Recipe Cuisine: Indian
Milk Cake using condensed milk, milk cake,milk burfi,indian sweet,burfi recipe Milk Cake/ Milk Burfi, a quick and easy way to make delicious milk cake using condensed milk.
Milk - 1 cup 
Condensed Milk - 1 small tin(14 oz)
Curd - 2 to 3 tbsp
Ghee - 3 tbsp
Cardamom powder - 1/4 tsp

In a non-stick pan, add both milk and condensed milk. 
Switch on the flame and keep stirring continuously until both mix together well. Bring the milk mixture into boil in medium flame.
Once it starts to boil, add curd little by little and mix it well.
When the milk mixture starts to curdle and look grainy, stop adding the curd. Now start adding the ghee little by little. Mix it well.
When all the ghee is absorbed add more ghee. Do this till all the ghee is used. 
Cook till the mixture is thick and leaves the sides of the pan(Some of the readers who have tried the recipe told me that it's too sweet for their taste. Yes, it's so sweet because of the condensed milk. Give a taste test(be aware it's extremely hot) when the mixture is thick. If it's too sweet for you , add 1/3 to 1/2 cup of unsweetened khoya at this stage and cook it for a few more mins ). Finally add the cardamom powder, mix it well and switch off the flame.
Grease any bowl with enough depth or loaf/baking pan with little ghee. Pour the mixture into the pan and smooth the top surface.
Cover the top with foil paper and then wrap the tin with thick towel. Let it undisturbed for 2- 3 hrs or until it's cooled completely. 
After it cooled down, unwrap and remove the foil paper from the baking pan and invert on to a plate. Gently tap on the pan, the milk cake would fall off from the pan easily.  Then cut into desired shape and serve.
Tasty Milk Cake is ready ! 

Related : How to make 5 mins palkova in microwave using condensed milk

  • Store the leftovers in refrigerator since it's milk based
  • You can skip the cardamom and leave it with milk flavor too.


  1. What size of condensed milk tin have you used?

    1. It’s 14oz can. The small can that is available in grocery store.

  2. Hi,
    Thank you for sharing the recipe. I tried it for the first time and it turned out good except it did not bind. I wonder if there is any way to reduce sweetnesses?

    1. Thanks for trying the recipe. Pls make sure to cook the mixture till it leaves the sides of the pan. Also you can add the unsweetened khoya at the end to reduce the sweetness. I have updated the recipe,so please check out the step by step procedure.

  3. How long does it stay good? Planning to make today. Let me know thanks

    1. It stays good for a weeks to up to 10 days in refrigerator. Don't leave it outside, it spoisl easily like any milk based sweets.

  4. Replies
    1. You can skip khoya and it's a must in this recipe

  5. Your ingredients does not say any unsweetened khoya

    1. Yes, because i haven't used in the recipe. Since some are mentioned that the recipe is too sweet, so i suggested khoya if you're looking for not too sweet !

  6. Hi there, planning on making this. What is khoya? Can I find it at Indian store? Can I use the store bought curd? (Yogurt)

    1. Khoya is a milk solid which you can buy from Indian Store or make on your own. For recipe, search khoya here, you will find the recipe. Yes, you can use store bought curd/ non-flavoured yogurt.

  7. Replies
    1. It's a small time and it's size is 4.75 * 2 * 1.75 inches

  8. Don’t want to use curd so can we use khoya instead

    1. Curd helps to curdle the milk and give that authentic texture of the milk burfi. If you don't want to use it, then skip it or use a little bit of lemon juice. Khoya is not a best substitute for curd in this recipe.

  9. What is a curd ?

  10. What is a curd ?

  11. Cup measurements please?

    1. 14 oz condensed milk is 1 & 3/4 cups approximately.