This soft brown milk cake (also known as Gundh Pakh) is one of the very popular sweets in Nepal. It is also eaten in other parts of South Asia. It is usually preferred during winter in Nepal. This sweet is considered nutritious and is often served to nursing mothers.
- 3 cups full-cream milk for making paneer
- 2 tbsp lemon juice
- About 1 cup full-cream milk for final preparation
- 3 tbps full-cream milk powder
- 2 big blocks of jaggery (If you can't find jaggery, you can use same amount of palm sugar)
- 1 tbsp shredded coconut
- 1/2 tsp cinnamon powder
- A pinch of cardamom powder
- Mixed dry fruits
- Sesame seeds
- Nuts of your choice (optional)
- Boil 3 cups milk. Once the milk starts to boil, add lemon juice and stir the milk. Gradually the milk will start curdling.
- Pour the milk in a cheese cloth or any thin piece of cloth. Lightly squeeze out the excess water and tie it firmly to form a pouch.
- Hang it over your sink and leave it there for about 1 hour to get rid of the excess water.
- After1 hour, paneer will be formed.
Making the cake:
- Heat pan in a medium heat. Add panner and milk powder. Stir the mixture well to break the paneer. Add 1/4 cup of milk and jaggery. Stir until the jaggery is completely melted.
- Keep on stirring until the jaggery is caramelised and the whole mixture becomes brown. You have to be very careful at this stage as the jaggery gets caramelised very quickly. So you have to keep stirring continuously.
- Once the jaggery gets caramelised, add shredded coconut, mixed dried fruits, cinnamon powder and cardamom powder. Add 1/2 cup milk.
- Stir until the mixture comes together and is thickened.
- Grease the cake pan and pour the mixture into it. Let it cool in a fridge. For best results, cool it overnight so that the cake is set properly.