Made in our Dairy.
 
Hands down our favourite Mithai, it’s a downright fascinating process to make milk cake.

Starting with fresh milk that comes from our dairy located 100 metres from our kitchen, this milk is cooked down until it becomes Khoya of a granular variety.

This sweetened Khoya is set into a mould or form that allows us to then cut it into bars and sprinkle pistachio on top.

And here is the most fascinating bit. The gradation of colour. Not going to explain how that happens. Let’s just call it heat management and making friends with Caramelisation as well as Mr.Maillard.