The secret to get the white colour is the amount of patience you have, the slower the flame and more the stirring the whiter your Milk Cream will be. So lets take a look at the ingredients now.
Ingredients:
1 Litre Milk
450 Grams Sugar
100 Grams Ground Cashew Nuts
1 Table Spoon Butter
Procedure:
Boil the milk untill its half the quantity on a slow fire.
Add sugar and stir continously till the mixture thickens.
Once its nice and thick and all the sugar has dissolved add the ground cashew nut powder. Make sure you never let the mixture get stuck to the bottom of the vessel.
When you see the bubbles at the edge of the vessel, its nearly ready, you will need to take out a little taste and test its consistency by testing it in water.
You can then remove the mixture, keep it to cool it will then look like what it is below.
You will need to butter the mould and mould it, I have put up a picture below although its Marzipan that is being moulded you can see that the mould is nice and buttery so the moulded piece slips out.
Once all the Milk Cream is moulded you will need to keep it for drying once again, overnight is more than enough. The sweet can be place on a newspaper sheet like the one below and left to dry.
Once its done you can store it in an airtight container, Milk Cream melts in the mouth by the way :) Yummy.
Do hope you enjoy another marvelous Goan Sweet Recipe, it is difficult to get updates frequent updates as I need to get pictures of the process as its done. Since we have been receiving requests for some yummy food the next recipe will not be a sweet. Till then enjoy some sumptuous Goan food!
34 comments:
Great site......Thanks for the recipe. I am going to try it.
Thank you for putting up this lovely yet simple recipe that I'm going to try out this christmas.
I went through the rest of your blog and I must say the pictures make it all the more endearing :)
@ Anonymous, Your welcome, wonder if you tried it out!
@ Alicia, thanks for the comment and hope you enjoyed the sweets :D
Hi Clyde,
I recently came across your site and have been visiting it quite often since then. The recipes are well explained and the pics make it easier to follow. Am definitely going to try the Milk Cream this Christmas. I hope you will put up some more Christmas sweet recipes before the 25th of Dec.
Once again thank you for the wonderful recipes!!!
Hi Clyde!
I just came across your site & it is absolutely fantastic! I'm hooked!!
The pictures make it much easier to understand & follow.
I was always looking to make milk cream and now, thanks to your site, I will try it for Christmas.
Thanks alot & keep up the wonderful work.
Lynn
hi, thanks for recipe. although, i think i got it a bit wrong...ive put it in the mould..and its still a bit soggy....:/ !
Thanks for the wonderful recipes.
Tried the milkcream recipe. It turned out very tasty. However, can you please explain how to check the consistency in water. Was not able to judge exactly when it is ready.
Hi, Can I use condensed milk - Nestle Sweetened condensed milk, if yes then what is the quantity to be used?
Regards,
Annie
i dont know when to remove it suppose it becomes hard
maria
@ Trisha & Lynn
Thank you so much, have put up a few more recipes already and one more coming up
@ E, Anonymous & Maria
When the Milk cream leaves the sides of the dish its ready to be removed.
Yes you can make it with condensed milk but since we dont use it have no idea about the quantity required. Some people also add flour to thicken the sweet but we dont do that
To check consistency in water, you drop half a tea spoon of the milk cream in water and if it hardens or becomes a soft ball you know your dish is nearly ready
Commendable work Clyde :) Thanks for the wonderful recipes.
Hi
I have tried milkcream before, but it was never white and soft. But this christmas i used followed yr instructions and viola white and soft and yummy. Thanks so much. God bless. Luann
It is almost midnight and I want to thank you for this recipe which turned out absolutely perfect. Thanks to your generosity that has kept this tradition alive for us youth today.
Lots of love,
Scott
Hi
Thanks for all the yummylicious recipes and taking the trouble to keep our rich goan cuisine alive. Your site is simply super!!
Could you please provide the recipe for marzipan too? Thanks a ton. God bless and keep up the great work
Wendy
Hi,
I love this site...I tried the goan fish curry and goan chicken xacuti and my family loved it :) I am going to cook all the recipes from your website as we all love goan food.We are Roman catholics who live in Pune and my Daddy is a goan but we dont get to go to Goa often and dont get to eat autentic goan food but now i can cook authentic goan food for my sweet family.
Francesca D'mello
Lovely recipes, I am abs hooked to this site ! Thanks once again...
Hi Clyde,
I live in Australia and was lucky to stumble upon this site. I use to miss all the dishes that a neighbour aunty would make and send over to my house so that we could taste the same (my mom used to go nuts, as we are mangaloreans but I always loved Goan food more). I tried out a couple of the recipes like the prawn and ladyfinger curry, caldine and they really turned out well. My hubby and by BIL both loved it. I'm trying the milk cream today. I was a die hard fan of the ones my cousins use to make @ Christmas (can't wait till Christmas). Will keep you posted on how they turn out.
Never really stepped in the kitchen when living with my parents, so you can imagine how much good authentic recipes mean to me (they remind me of home). A big "THANK YOU" for putting up this site and sharing your recipes...Veena :)
Tried ur recipe n the milk kinda curdled.... Any idea why this wld happen? Am gonna try it again. Wish me luck....
Hi,
I love this site... other than some hidden tips...LOL.
I would like see some more goan recipes like jujubes,date rolls,etc.
Warm wishes,
Ms Braganza
@ Marz, theres no curdling actually, after you add the cashewnuts it looks like its curdling, but dont give up, keep stirring and after soon time it will all come back together! :) All the best!!!
Hi Clyde
i went through your recipes and they are really good but i failed in the milk cream as they did not turn out as white as i expected. Can you higlight on this please.
Thanks Olivia
@ olivia
whenever you make a goan sweet or a goan christmas sweet remember it will take up your entire day
if you want it to be white, it has to be on the slowest flame possible
it should be continuously stirred so that it never touches or gets stuck to the bottom
and this means your gonna have to give a lot to the sweet, if you get tired turn it off and start later, but don't turn up the flame, and voila hours later you'll have a awesome white milk cream
wish you good luck!
I recently came across your site and I was always looking to make milk cream. The pictures make it much easier to understand & follow. I'm going to try out this Christmas...Thank you for putting up this lovely yet simple recipe. Have a Blessed Christmas
Hi Clyde,
Thanks for the receipe its amazing i tried it...i have also tried te sorpotal people in my house loved it...thankz
Valentina
Hi,
Please tel me for how many minutes the stirring needs to be done? thanks Cindy
Hi Clyde,
I tried the milk cream and it tastes great, but I made a big mistake by kneading it and then not molding it immediately, i left it in a vessel and by evening it was hard as rock!!!
Any solutions as to how I can soften it to ,mould?
Thanks a lot
@ Faye
you need to break it up, butter your hands and knead it
Smaller the quanty you knead the faster it will be!
Regards,
Clyde
@ cindy
you need to the consistency test... theres no fixed time that i can suggest its according to how slow your fire is and how much u stir
Hey,
Thanks for the recipe, it so easy!! I was wondering from where you brought the moulds, because i have been making diamonds and they look boring...
Thanks again
-Michelle
Thank you so much for some incredibly comforting and easy recipes. FOr someone who never stepped a kitchen till she turned 30 - this has been a fabulous resource for me! I've tried the ambotik, sorpotel, milkcream and the prawn curries - and yum! absolutely delicious. The pictures accompanying make all the difference! Please keep the recipes going - its seriously a lifeline for us who don't have access to food like this at home.
Cheers,
San
Hi absolutely love yr recipes must say each one is better than the other. Have to try this Milk Cream... Thanks very much.
Hi Clyde,
Thank you so much for your recipes. This Christmas I've tried the Milk Cream, but it has turned out soft. I put it back on the fire and stirred it quite a bit, but it still remains soft. I think I've added a little more of the cashew nuts than required. Is there any way that I can harden it?
When you see the bubbles at the edge of the vessel after stirring for about half hour,,,,,, ONLY THAN, its nearly ready,
@ anonymous
you can try adding 1/4 cup milk with a little sugar, dissolve it on a slow fire, add the milk cream and stir on an extremely slow fire
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