Low Sodium Traditional Milk Cake

Indulge in the creamy decadence of Low Sodium Traditional Milk Cake, a luscious Indian-inspired dessert boasting rich flavors without the excess salt. Made with curdled full-fat milk (paneer) and sweetened condensed milk, this recipe achieves a velvety texture and natural sweetness, while a hint of cardamom adds fragrant warmth. The use of unsalted butter and chopped nuts like pistachios or almonds ensures a buttery, crunchy finish that’s both wholesome and satisfying. Perfectly set after resting in the fridge, this low-sodium treat is ideal for festive celebrations or everyday indulgence. With just 15 minutes of prep and a simple cooking process, you’ll create a crowd-pleasing dessert that’s as nostalgic as it is guilt-free.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 cups Full-fat milk
• 2 tablespoons Fresh lemon juice
• 1 cup Sweetened condensed milk
• 2 tablespoons Unsalted butter
• 1 teaspoon Cardamom powder
• 2 tablespoons Chopped nuts (e.g., almonds, pistachios)

Directions

Step 1

Pour the full-fat milk into a large, heavy-bottomed pan and bring it to a gentle boil over medium heat, stirring occasionally to prevent burning.

Step 2

Once the milk comes to a boil, reduce the heat to low and add the lemon juice gradually while stirring continuously. This will cause the milk to curdle and separate into curds and whey.

Step 3

Turn off the heat and strain the curdled milk using a cheesecloth or fine-mesh sieve, discarding the whey. Rinse the curds with cold water to remove any residual lemon flavor, then gently press out excess water.

Step 4

Transfer the curds (paneer) back into the cleaned pan. Add the sweetened condensed milk and unsalted butter, and mix thoroughly.

Step 5

Cook the mixture over medium heat, stirring constantly to prevent sticking, until it thickens and begins to pull away from the sides of the pan. This process will take about 20-25 minutes.

Step 6

Stir in the cardamom powder for flavor and mix well.

Step 7

Grease a small, square or rectangular dish with a light layer of unsalted butter. Pour the cooked mixture into the dish and spread it evenly with a spatula.

Step 8

Sprinkle the chopped nuts over the top, gently pressing them into the surface of the milk cake.

Step 9

Allow the milk cake to cool to room temperature, then refrigerate it for 2-3 hours to set completely.

Step 10

Once set, cut the milk cake into squares and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1354.5g)

Amount per serving	% Daily Value*
Calories	1869.3

Total Fat 88.9g	0%
Saturated Fat 49.6g	0%
Polyunsaturated Fat 2.1g
Cholesterol 282.5mg	0%
Sodium 762.5mg	0%
Total Carbohydrate 217.4g	0%
Dietary Fiber 2.3g	0%
Total Sugars 213.7g
Protein 59.5g	0%

Vitamin D 453.8IU	0%
Calcium 2101.6mg	0%
Iron 1.5mg	0%
Potassium 2756.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 12.5%

Carbs: 45.6%