High Protein Traditional Milk Cake
Indulge in the nostalgic goodness of a classic Indian dessert with a modern twist—this High Protein Traditional Milk Cake is the perfect fusion of flavor and nutrition. Made with full-fat milk, crumbled paneer, and a healthy boost of whey protein powder, this recipe delivers a melt-in-your-mouth texture while packing a protein punch. Sweetened with sugar and enhanced with the warm, aromatic notes of cardamom, it’s cooked to perfection in ghee for that authentic, rich taste. Topped with a generous sprinkling of chopped nuts for a delightful crunch, this guilt-free treat is ideal for festive occasions, post-workout indulgence, or simply satisfying your sweet tooth. With an easy prep process and a cooling period to set, this high-protein milk cake combines tradition and health in every delicious bite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 ml Full-fat milk
- 200 g Paneer (Indian cottage cheese), crumbled
- 25 g Whey protein powder (vanilla or unflavored)
- 100 g Sugar
- 50 g Powdered milk
- 1 tsp Cardamom powder
- 2 tbsp Ghee (clarified butter)
- 2 tbsp Chopped nuts (almonds, pistachios, or cashews)
- 1 tbsp Lemon juice
Directions
Step 1
In a saucepan, bring the full-fat milk to a boil over medium heat. Stir occasionally to prevent it from burning.
Step 2
Add the lemon juice to the boiling milk and stir until the milk curdles. Turn off the heat and strain the curds through a muslin cloth or fine sieve. Rinse the curds (paneer) with cold water to remove the lemony taste. Squeeze out excess water and set the crumbled paneer aside.
Step 3
In a deep non-stick pan, heat the ghee over medium heat. Add the crumbled paneer and cook for 2-3 minutes, stirring constantly.
Step 4
Lower the heat and add powdered milk, whey protein powder, and sugar to the paneer mixture. Mix well and cook for 5 minutes, stirring continuously to avoid lumps.
Step 5
Pour in the remaining milk gradually and mix everything evenly. Continue to cook on low heat for 15-20 minutes until the mixture thickens and begins to leave the sides of the pan.
Step 6
Stir in the cardamom powder and mix well.
Step 7
Grease a small tray or plate with ghee and pour the mixture into it. Press it down using a spatula to form an even layer.
Step 8
Sprinkle chopped nuts on top and gently press them into the mixture. Let the milk cake cool to room temperature, then refrigerate for 2-3 hours until set.
Step 9
Slice into squares or diamonds and serve. Enjoy this high-protein twist on a classic dessert!
Nutrition Facts
| Serving size | (950.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1940.0 |
| Total Fat 108.7g | 0% |
| Saturated Fat 63.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 320.1mg | 0% |
| Sodium 470.0mg | 0% |
| Total Carbohydrate 157.1g | 0% |
| Dietary Fiber 2.3g | 0% |
| Total Sugars 151.1g | |
| Protein 90.4g | 0% |
| Vitamin D 226.9IU | 0% |
| Calcium 1616.5mg | 0% |
| Iron 2.4mg | 0% |
| Potassium 1984.4mg | 0% |
Source of Calories