Milk Cake

in a heavy pan add milk and boil it over high heat stirring continuously

once the milk starts to boil, add sugar, curd and alum powder

cook this mixture on medium flame untill it becomes thick rabdi like consistency stirring occasionally

now decrease the flame, add sugar and cook until themixture becomes brown in colour

once it is brown and leaves the sides of pan, turn off the flame and add 1 tbsp milk (it stops the cooking process and milk cake turns out very soft)

pour this mixture to a greased tin and leave for 30 minutes

allow it to set in room tempreture

cut the pieces in desired shape, garnish with almons and serve