Mini Milk Cake Pie
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Milk cake pie is a fusion dessert dish. Indian milk cake is served in a pie form. Normally we eat savoury pie, for a change this is a sweet version of pie which either you can relish as a dessert or eat as a snack too.
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Ingredients
- Milk for cottage cheese/ Chena - 750 ml + 3 to 4 tablespoon to use in stuffing
- White vinegar - 2 tablespoon
- Khoya - 1/4 cup grated
- Sugar - 1/4 cup
- Vanilla essence - few drops
- All purpose flour/Maida - 2/3 cup
- Unsalted butter Cold - 2 tablespoon
- Salt - 1/4 teaspoon
- Water as required
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Instructions
- Heat 750 ml milk in a heavy bottom pan.
- When the milk boils, add vinegar to curdle the milk.
- Collect the cottage cheese (chena) in a muslin cloth by separating the whey.
- After collecting the chena in a muslin cloth, hang it for half an hour to 45 minutes to drain the excess water from it.
- On the other side, take all purpose flour, salt and cold butter in a bowl.
- Mix them together until they form breadcrumb like texture.
- Put in the cold water and form into a soft dough. Do not handle the dough more than required at this stage.
- Gather the dough into a ball and keep in refrigerator by covering with a damp cloth for half an hour to one hour.
- Now take chena, grated khoya, sugar and milk (3 to 4 tablespoon) in a bowl and mix them well for 5 to 10 minutes.
- Add few drops of vanilla essence and mix them well.
- Next take the chilled dough and roll out the dough to a circle approximately 6 inch diameter to a 5 inch pie dish or tart pan.
- Now fill the stuffing into the crust and level with the help of a palette knife.
- Preheat oven at 200 degree C and bake the pie for 40 minutes or until the filling is set and the top crust is golden or brown.
- Allow it to cool and cut into pieces to serve it.
Notes
While preparing the filling you have to add milk slowly until the filling is smooth.
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