East Indian Milk Cream – Christmas Milk Fudge Recipe
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 a kid milk cream 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 milk cream 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.
The main difference between the traditional milk cream vs the milk cream with condensed milk is the color. The color of the milk cream will depend on the color of your condensed milk and how you cook it down further. Condensed milk is usually not white but already cream in color. So your milk cream will be creamier.
But with this traditional milk cream 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.
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East Indian Milk Cream – Milk Fudge Recipe
Print Pin RateEquipment /Tools
- Saucepan
- Spatula
- Baking tray
- Milk cream molds
Ingredients
- 1 liter (35.27 oz) Whole milk
- 500 grams (1.1 lb) Sugar white
- 100 grams (0.78 cups) Cashew nuts ground
- 1 tbsp (1 tbsp) Butter
- 2 tsp (2 tsp) Vanilla Extract
- 1/4 tsp (1/4 tsp) Salt
Instructions
- Combine milk and sugar in a heavy bottom saucepan.
- 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 even more
- Add vanilla and butter – continue to stir and cook
- Cook, until you have an almost, 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. Alternatively, you can spread it in the baking tray and cut into slices, squares or bars.
- Once molded – let dry at room temperature for 4 to 6 hours before you transfer to an airtight container
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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