Mini Indian Milk Cake Pies: A Fusion Dessert Delight
3 hours 10 minutes
972 reads
About Mini Indian Milk Cake Pies: A Fusion Dessert Delight
Indulge in the exquisite fusion of East meets West with these irresistible mini Indian milk cake pies. Imagine creamy, rich milk cake, fragrant with khoya and a hint of vanilla, encased in a perfectly golden, buttery pie crust.These individual treats are not only decadent and satisfying but also surprisingly easy to make. Whether you're craving a delightful dessert or a special snack, these unique pies are guaranteed to impress.
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Recipe Time & More
Prep10 minutes
Cook3 hours
Total3 hours 10 minutes
Ingredients
For the Milk Cake Filling
- 750 ml Milk divided
- 2 Tbsp Vinegar white
- 1/4 cup Mawa grated
- 1/4 cup Sugar
- 1 1/2 drops Vanilla Extract
For the Pie Crust
- 2/3 cup All-Purpose Flour
- 2 Tbsp Butter cold, unsalted
- 1/4 tsp Salt
- 2-3 Tbsp Water or as needed
Instructions
- In a heavy-bottomed saucepan, heat 750 ml of milk over medium heat. Bring to a gentle boil.
- Once boiling, reduce the heat to low and add the white vinegar. Stir gently. This will curdle the milk and separate the curds (chena) from the whey.
- Line a colander with a muslin cloth or cheesecloth. Carefully pour the curdled milk into the lined colander to drain the whey. Gently gather the cloth around the chena and squeeze out excess whey.
- Hang the chena in the muslin cloth for 30-45 minutes to allow any remaining whey to drain. This ensures a firm and dry chena for the filling.
- To make the pie crust, combine the all-purpose flour, salt, and cold butter in a large bowl. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The cold butter creates flaky layers in the crust.
- Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling helps relax the gluten and prevents shrinkage during baking.
- In a bowl, combine the drained chena, grated khoya, sugar, and 3-4 tablespoons of reserved milk. Mix well for 5-10 minutes until smooth and creamy.
- Add the vanilla extract and mix thoroughly.
- On a lightly floured surface, roll out the chilled pie dough into a circle large enough to fit a 5-inch pie dish or tart pan. Transfer the dough to the pan and gently press it into the bottom and up the sides. Trim any excess dough.
- Pour the milk cake filling into the prepared pie crust. Smooth the top with a spatula or palette knife.
- Preheat oven to 200°C (400°F). Bake for 35-40 minutes, or until the filling is set and the crust is golden brown. The center should be just slightly jiggly.
- Let the pies cool completely before slicing and serving. Enjoy!
Recipe Notes
Good To Know
- While preparing the filling, add milk slowly until smooth.
- For a more intense flavor and texture, toast the khoya lightly in a pan until golden before incorporating it into the filling.
- If serving at a gathering, garnish each mini pie with a sprinkle of crushed pistachios or edible rose petals.
- For a gluten-free version, substitute the all-purpose flour in the crust with a gluten-free flour blend; add an extra tablespoon of butter.
Expert Tips
- Use high-quality khoya for the best flavor and texture. Freshly made khoya is ideal, but if using store-bought, ensure it's soft and fragrant.
- Don't overfill the mini pie crusts. Leave a little space at the top to allow for expansion during baking.
- For a sweeter filling, add a pinch of cardamom or a few strands of saffron while cooking the khoya.
Storage Instructions
- Store in an airtight container at room temperature for up to one day or refrigerate for up to three days. Gently reheat in a low oven to restore softness before serving.
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Recipe Nutrition
Calories: 290kcalCarbohydrates: 37gProtein: 9gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gCholesterol: 9mgSodium: 242mgFiber: 1gSugar: 22g
Amrita Roy
Articles: 56
4 Comments
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Looks so delectable! Thanks for posting.
This looks so inviting! I’m eager to try it.
Such a delicious dish! Thank you.
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