milk-cake - Indian Ghee

Recipe

*Images for representation purposes only.

Boil the milk; add tartaric powder, pinch by pinch, with the lemon juice until the milk begins to curdle.
Reduce liquid by half. Stir in sugar. Continue cooking until mixture thickens.
Sprinkle in corn flour, dissolved in a little extra milk.
Simmer for a further 3-4 minutes. Stir in saffron.
Spread out onto a greased tray in a layer 1 1/2 " thick; or on a transparency sheet. Cool.
Decorate with silver leaf, cardamom powder, dried fruit and a drizzle of cream before serving.

If it’s pure, you can be sure

Shelf-stable Due to its low moisture content and lack of dairy, ghee won’t turn rancid at room temperature like butter and retains its original flavor and freshness for up to a year without refrigeration.
High Smoke Point Ghee’s smoke point – the temperature at which the oil begins to smoke and generate toxic fumes and harmful free radicals – is nearly 500°F, which is higher than most cooking oils and much higher than ordinary butter’s smoke point of 350°F.
Stimulates the digestive system Ghee stimulates the secretion of stomach acids to aid in digestion, while other fats and oils, can slow down the body’s digestive process and sit heavy in the stomach.
Suitable for the dairy intolerant Ghee is produced when butter is clarified, meaning all but trace amounts of lactose and casein are removed. Though tiny amounts of lactose or casein can remain, they exist at a level low enough not to cause concern for a Paleo dieter or those with Lactose or casein intolerance.