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.
1 Litre Milk
450 Grams Sugar
100 Grams Ground Cashew Nuts
1 Table Spoon Butter
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!