Families celebrate Christmas and exchange gifts, treats, and more. Getting ready for Christmas begins nearly a month in advance. For example, milk cream, a popular Christmastime dessert, stays in the fridge for several weeks.
During the Indian Christmas season, milk creams are a traditional delicacy. Cashews are blended with sugar and milk to create a pliable dough that can be pressed into ornamental molds or rolled out into thin discs.
Milk &'' cream Christmas sweet, or fudge, is often made with milk, sugar, and cashew nuts. The Goan and East Indian cultures also love this treat. This item is in high demand over the holiday season and fetches between Rs.800 and Rs.1000 per kilo.
Deliciously decadent with milk, cream, and cashews. The effort required to make milk cream is well worth it. While making milk cream yearly, some is wasted before it can be poured into molds. Here, you can find the recipe for milk cream.
Milk Cream With Condensed Milk
Anyone who has prepared fudge knows that the milk must be reduced from liquid to paste, which requires a lot of stirring. Yes, some waiting and stirring is required. It's the same process used to make condensed milk: cooked milk is reduced to about a third of its original volume. Substituting condensed milk for whole milk only shortens the cooking time, not altering the milk's flavor or texture.
The most noticeable difference between this and milk cream is the color, which is much lighter in the condensed milk version. The condensed milk's original hue will determine the final hue and how long it is cooked down. If you don't want the bottom to burn, stir it slowly.
Contrary to popular belief, when prepared, condensed milk is not a pale yellow tint. So, the texture of this dessert will be smoother than the classic version. White butter instead of yellow butter is another option for lightening the cream. It's best to avoid the yellow Amul butter and stick with the white stuff.
Milk Cream Recipe With Condensed Milk Ingredients
Nuts
Use ground cashews if you like, but ground almonds can also be added. The milk, however, will have a distinct almond flavor. If you prefer, you may add some almond extract to boost the almond taste.
Condensed Milk
Condensed milk can be purchased already or produced from scratch. It is produced by decreasing milk by roughly a third and adding butter and vanilla essence.
Ghee
White butter, without any added salt, is highly recommended. Butter provides taste, gives the food a chewy texture, and helps separate the sugar from the pan, a strong indicator of doneness. You can use ghee or vegetable shortening, although ghee can separate milk fat if heated too long.
Sugar
Use fine-grain sugar, like caster sugar, to avoid scorching the condensed milk.
Vanilla Extract
Use vanilla extract if you like. You may keep the fudge fresh for a long time by using a pure imitation vanilla essence.
The required Amount Of Ingredients
- Condensed milk 396 grams
- Sugar, fine castor, 100 grams
- Cashew nuts, finely ground 50 grams
- Pure white butter 2 tbsp
- Vanilla essence 1 teaspoon
Directions:
The time needed to mix this milk cream with condensed milk has been cut in half. If you follow the instructions, you'll always have the best Milk Cream Sweets.
STEP 1:
Prepare a plate of stainless steel by greasing it with ghee or butter and setting it aside. Whisk together condensed milk, sugar, and ground cashews in a heavy-bottomed saucepan over medium-low heat using a wooden spoon or spatula. Avoid burning by constantly stirring the dish.
STEP 2:
The liquid should thicken, and the sugar should dissolve after being whisked consistently over medium heat for 15–20 minutes.
STEP 3:
Add the vanilla essence and butter and stir to mix. The butter will make it so the contents of the pan can be easily scraped clean. There's still 5 minutes of stirring to go!
STEP 4:
Take the mixture away from the heat and pour it into the oiled plate you have set aside. Never put your bare hands into the mixture since it is hot.
STEP 5:
To prevent crusting and speed up the cooling process, use the same wooden spoon to combine the dough by folding it from bottom to top rather than stirring it.
STEP 6:
Cool for 15 minutes with the plastic wrap on. Form into balls, then fill milk cream molds.
STEP 7:
Not kneading the dough is recommended since doing so might cause the milk fat to separate and make the dough oily. Smooth mold filling is achieved by rolling the material between your fingers until it forms a ball, then filling the mold.
STEP 8:
Spread the mixture onto a buttered 8-inch square baking sheet and chill until firm. It will yield milk fudge that can be cut into squares.
Making The Shapes With Molds
- Butter should be heated and used to grease the molds and hands.
- Take small handfuls of dough and knead it around in your palms to form smooth balls.
- The milk toffee may be shaped into silicone or rubber molds. Smooth the top and remove any extra dough with your fingertips.
- When ready to serve, touch the back of the mold to release the milk cream and transfer it to a parchment-lined dish or tray.
- Leave them out on the counter overnight to dry. Their exteriors will be hard, yet their inside will be mushy and melting.
Some Tips For Best Milk Cream
- The dough made with cashews should be pliable but not sticky. A little dough roll between your fingers should release easily and feel smooth.
- Cashews must be ground into a fine powder. Use the pulse setting on your blender or mix in intervals of a few seconds to get a powder.
- Kneading the dough brings the ingredients together and makes it smooth and uniform. If you roll the dough by hand, the pieces won't turn out uniform, smooth, and grain-free.
Conclusion:
When celebrating Christmas among the East Indian community, a batch of milk cream is a requirement. Cream from milk traditionally requires much time spent stirring, bubbling, and splattering. The time required to mix this milk cream with condensed milk has been cut in half.
