Milk Cake Fondue
with Warm Jaggery Sauce: Creamy, Warm Dessert Dip

Name: ~Milk Cake Fondue~ with Warm Jaggery Sauce: Creamy, Warm Dessert Dip
Total time: 35 min
Yield: 1
Cuisine: Indo-Swiss
Ingredients: 250–300 g Milk cake, crumbled; ½ cup Milk; 1 tbsp Ghee; ¼ tsp Cardamom powder; Pinch of Salt (balances sweetness); ½ cup Jaggery, grated (For the Warm Jaggery Sauce); ¼ cup Water; 1 tsp Ghee

35 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Lunch

Diet

Fondue may have originated in Switzerland, but today it’s part of many cuisines, becoming an appetiser, a main, and even a dessert. In this fusion recipe, milk cake is crumbled to make a creamy dip, enriched with whole milk, ghee, and cardamom powder. Warm jaggery syrup is drizzled on top, making this a perfect dessert dip. Enjoy it with toasted bread, soup sticks, marshmallows, or even fruit slices.

Ingredients

UNITSIngredients

250–300 g Milk cake, crumbled

½ cupMilk

1 tbsp Ghee

¼ tspCardamom powder

Pinch ofSalt (balances sweetness)

½ cupJaggery, grated (For the Warm Jaggery Sauce)

¼ cupWater

1 tspGhee

Milk Cake Fondue

Milk Cake Fondue with Warm Jaggery Sauce: Creamy, Warm Dessert Dip

Ingredients

Milk Cake Fondue
with Warm Jaggery Sauce: Creamy, Warm Dessert Dip