Quick condensed milk Milk Cream
(East Indian Christmas Sweets)
Milk cream is a must-have sweet for Christmas in the East-Indian community. But Traditional milk cream can take hours of stirring, bubbling and splattering. This milk cream with condensed milk reduces the stirring time by half.
If you’ve made milk cream before then you know it’s quite a lot of stirring because you reduce the milk from a liquid state to a paste consistency. This does need time and stirring.
Condensed milk is also made the same way by cooking the milk until it is reduced to 1/3 of its original volume. So in this case by using condensed milk we are just reducing the cooking time fro the milk not the taste or flavor of the milk cream.
The difference between – Traditional Milk Cream vs Milk cream with condensed milk
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. So be patient and stir slowly preventing it from scorching at the bottom. Having said that, condensed milk is usually not white but already cream in color. So your milk cream will be creamier than traditional 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.
If you are looking for traditional East-Indian milk cream – we have the recipe as well.
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Milk Cream using Condensed MilkPrint Pin Rate
- Saute Pan
- 1 can Condensed Milk
- 100 grams Sugar fine castor sugar
- 50 grams Cashew nuts grounds fine
- 2 tbsp Butter white butter is best
- 1 tsp Vanilla essence use clear essence not dark extract
- Grease a stainless steel plate with ghee or butter and set it aside
- In a heavy bottom saucepan and wooden spoon or spatula – combine condensed milk, sugar, and cashew nut powder
- Place it on medium-low heat – stir cooking continuously.
- When the mixture is thick and all the sugar has dissolved add the butter (15 – 20 minutes)
- The butter will help the mixture leave the sides of the pan easily. Continue stirring for 5 more minutes
- Lastly, add the vanilla – combine well.
- Take it off the heat and pour it into the prepared greased plate. The mixture is hot do not touch with your hands.
- Using the same wooden spoon keep mixing (not stirring) the mixture – use a folding motion – fold the bottom to the top – this will help cool faster as well as prevent any crust.
- Cover with a cling wrap – and let cool for 15 minutes
- Then roll into small balls and fill in the milk cream molds.
- You can also cut spread the mixture in a greased 8 x 8-inch square baking pan and cut into squares for a milk fudge.
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