World Milk Day 2024: Here’s a super easy way of making delicious milk cakes at home. 

World Milk Day 2024: Held on June 1st each year, this event aims to increase public awareness of the importance of dairy products and milk in maintaining human health. Milk has been a staple sustenance for humans since the Neolithic era. People had tamed animals at that time and had learned how to obtain nutrition from their milk. Additionally, milk began to acquire theological significance because it was thought to be the food that the Creator had delivered to earth. But over time, the advent of milk alternatives, the spread of industrialised milk, and changes in consumer behaviour all contributed to a decline in milk consumption. But milk sweets are good for any mood. They might be the ideal dessert after a meal because they are full of flavour.

Milk cake
Ingredients: 
Two litres of full-fat milk,

200g of sugar or one cup

Two teaspoons or ten millilitres of vinegar

Two tablespoons of Desi Ghee

A handful of chopped cashewnuts

A handful of chopped almonds

A handful of chopped pistachios

Method:

Heat the milk to a boil, stirring constantly until the liquid reduces to half. After that, add the vinegar and whisk the milk until grains start to form. Then mix the milk with the sugar and ghee. Cook the milk until it dries out and begins to thicken. At this stage, the milk’s color begins to turn crimson and the sugar begins to caramelize. The combination gets more nutty and bownish the longer we stir and fry it. When the mixture becomes more compact and the ghee begins to seep out. After that, transfer the mixture to a greased pan and level it out. When pouring the mixture, we need to keep it at that height. Next, divide into squares and serve.

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Cravings for evening snacks are real. We find it difficult to go outside and enjoy a dish of samosa chaat, pani puri, or vada pao during this summer because of the heat waves. Not even an evening out for pizza and burgers with pals will do for us. We are finding it difficult to eat sensibly throughout the summer, to stay hydrated, and to sate our cravings. It’s important to balance evening snack desires with delicious and healthful foods. Pasta is an excellent means of satisfying our taste buds and satisfying our cravings at the same time. Pasta with cashew pesto is a delicious and nutritious meal that is enhanced by the cashew’s rich flavour to the serving. This is a really simple and enjoyable method to make this dish at home and enjoy it with family and friends.

Components:

10–15 cashews

1/4 cup of newly harvested basil

Eight to ten black peppercorns

Ten to fifteen garlic cloves

1/2 tsp powdered parmesan cheese

½ cup plus two tablespoons of extra virgin olive oil

One tablespoon of finely chopped garlic

Quartered button mushrooms (4-5)

Half a cup of cooked corn kernels

6-7 cherry tomatoes, cut in half

Add salt to taste.

Boil two cups of penne pasta.

sprinkling with grated Parmesan cheese

A fresh leaf of basil as a garnish

Method:

Grind cashew nuts, garlic, black peppercorns, basil leaves, parmesan cheese powder, and ½ cup extra virgin olive oil in a jar grinder until a coarse paste forms. Heat the olive oil in a nonstick pan, then add the garlic and butter mushrooms and sauté for a while. Next, combine the made pesto with salt, cherry tomatoes and corn kernels. When the spaghetti is added, thoroughly toss everything. Transfer the meal to a pasta plate and cover with parmesan Parmesan. Serve hot and garnish with a sprig of basil.

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