The East Indian milk cream is quite simply a milk fudge traditionally made during Christmas. Like all fudge recipes, this involves some labor of love so be prepared to stir milk and sugar over low heat until it reaches a thick paste-like consistency.
As kids’ milk fudge and marzipan are probably my absolute favorite Christmas sweets. These are sweet, milky, and absolutely delicious. Sitting with mom and filling these into molds was a fun project because the treats were always spare fudge bites.
If you are looking to make a quick version of the milk cream then you can use the Milk Cream with Condensed milk method too.
Difference between – Traditional vs Milk cream with condensed milk
The main difference between this traditional milk cream vs the one made with condensed milk is the color. The color will depend on the color of your condensed milk and how you cook it down further. So be patient and stir slowly preventing it from scorching at the bottom. Having said that, condensed milk is usually not white but already creamy in color. So that sweet will be creamier than this traditional recipe.
But with this traditional method, you start with milk you can as your base which is white. So if you be patient and stir slowly preventing it from scorching at the bottom you can have a fairly white milk cream.
Another thing you can do to reduce the cream color is to use white butter, not yellow butter such as Amul butter which is dyed with yellow.
Ingredients and substitues
- Milk – its got to be whole milk. If you use skimmed milk, it will take forever to reduce and the quanitity of the fudge will be very less plus very sweet. Do not add cream to your milk because cream is high is milk fat and we want milk solids too. The disadvantage of cream is that it causes the milk solids to separate due to long cooking.
- Sugar – use fine grain sugar such as caster sugar so it dissolves easily in the condensed milk without burning the milk.
- Butter – unsalted white butter is highly recommended. Apart from a rich flavor butter adds that chewiness and helps separate the sugar from the pan which gives a good indication of doneness too. You can use vegetable shortening or ghee but be careful because when overcooked ghee can cause the milk fat to separate.
- Nuts – I am using ground cashews, but feel free to use ground almonds as well. But, note that the milk will have an almond flavor. You can enhance the almond flavor with almond extract if you like.
- Flavoring – I like using vanilla extract. In fact, I like using clean imitation vanilla essense so I can keep the fudge as while as possible
Milk is a perishable ingredient so this sweet will keep at room temperature for 3 days and in the fridge for up to a week. Usually, you will find people make this sweet just before Christmas usually the last item on the list of treats.
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- Baking tray
- Milk cream molds
- 4 cups (1 l) Whole milk
- 1 lb (450 g) Sugar white
- ¾ cup (100 g) Ground cashew nuts or almonds
- 1 tbsp Butter
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- In a heavy-bottom saucepan over medium heat combine the milk and sugar. Bring to a boil then reduce heat to a simmer and continue to cook on low stirring continuously until the mixture is reduced to about 1/3 its original volume (about 20 minutes)
- Then add the ground cashew nuts and continue to stir until it thickens some more. Next, add the vanilla extract and butter. Continue to cook stirring constantly.
- Cook, until you have a paste-like consistency and the mixture leaves the sides of the pan.
- Remove from heat and pour into a greased baking tray. Let cool slightly. Then press into flower-shaped silicone molds. Pro tip – Alternatively, you can spread it in the baking tray and cut it into slices, squares or bars.
- Once molded – let dry at room temperature for 4 to 6 hours before you transfer it to an airtight container. Milk is a perishable ingredient so this sweet will keep at room temperature for 3 days and in the fridge for up to a week.
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