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Mini Milk Cake Pie

4 from 2 votes

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.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Served AsDesserts, Snacks
Servings 4


  • 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


  • 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.
    Mini Milk Cake Pie - Plattershare - Recipes, food stories and food lovers
  • Allow it to cool and cut into pieces to serve it.


While preparing the filling you have to add milk slowly until the filling is smooth.
Tags khoyamilk

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4 from 2 votes

Amrita Roy
Amrita Roy

I am Amrita, a medical writer by profession and love to experiment with food. My passion of writing and cooking has motivated me to create an accessible diary (Blog: Motions and Emotions) where I share my thoughts and culinary skills. Generally I share easy and tasty recipes which can be tried by any one starting from novice to experienced, bachelor to married persons.

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