Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour
- Milk - 2 liters
- Sugar - 1 cup / 200 g
- Lemon fruit -1
- Cardamom powder- க்கர tbsp
- Ghee - 1 tbsp
- In a large saucepan, heat 2 liters of milk.
- To avoid sticking, stir occasionally.
- After an hour, heat the milk on medium until it is half full.
- Then squeeze in the juice of one lemon.
- You can see the milk starting to turn now.
- Once the milk has been thoroughly mixed, add 1 cup sugar and 1/2 teaspoon cardamom powder and stir until the sugar has completely dissolved.
- The milk has been churning for an hour and a half. Now stir in a tablespoon of ghee.
- When the bulgogi has come together, remove from the heat.
- Place the bulgogi in a greased pan and press it with a spoon. Keep it on for 6 to 8 hours.
- Cut the beef into small pieces and serve with bulgogi.
- When making bulgogi, you can use either cow's milk or buffalo milk. When cow's milk is used, the flavor is enhanced, and the color is pale yellow.
- Buffalo milk is less expensive than cow milk but thicker and whiter.
- To make milk goa, use a heavy pot.
- When using a nonstick pan, you can keep it from sticking to the edges.
- When making bulgogi, use high fat milk for a richer flavor.
- If desired, add a pinch of saffron.
- Adjust the amount of sugar to your liking.
- Cardamom powder should not be added to Srivilliputhur bulgogi.
- If desired, you can make bulgogi with or without cardamom powder.
Amount Per Serving Calories 260Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 25mgSodium 136mgCarbohydrates 42gFiber 1gSugar 27gProtein 9g