milk cake

in a heavy pan add milk and boil it over high flame stirring continuously

once the milk starts to boil, add ghee, curd and alum powder

cook this mixture on medium flame until it becomes thick rabdi like consistency stirring occasionaly

now decrease the flame, add sugar and cook until the mixture becomes brown in colour

once it is brown and leaves the sides of pan, turn off the flame and add 1 tbsp milk (it stops the cooking process and milk cake turns out very soft)

pour this mixture on a greased square tin and leave for 30 minutes

allow it to set in room tempreture