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.
Best Sellers on Amazon
Yield / Serves
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.
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.
How useful was this post?
Click on a star to rate it!
Rated 4 based on 2 votes
Be the first to rate this post.
Share on pinterest
Share on facebook
Share on twitter
Share on whatsapp
Browse by Served As
Browse Recipes By