Goan milk cream (milk toffee)


Milk cream or milk toffee as some call it is a fudge made of milk , sugar and cashew nuts. These delicate Christmas treats are a regular in my household that always feature on our Christmas platter ! I have fond memories of making them along with my mom and younger sister. After we were done with dinner , we would prep up to make milk cream , mom would make the fudge mixture ready , me and my sister would shape them enthusiastically, eating away at least quarter of the yield..hehe πŸ˜€
These are super addictive , a little labor intensive, but eh, common , it’s Christmas after all! ‘Tis the season to gorge on all sorts of delicacies , or at least I like to make myself believe.
Traditionally whole milk and sugar are used to make milk cream from scratch, but Mum uses condensed milk to make things easier.

I’ve tasted both the versions , and don’t find much difference quite frankly , the ones made with whole milk tend to look a little whiter and a little softer than the ones made from condensed milk. Regardless , these too melt in the mouth. Once the milk cream is shaped , it is important to let it dry for about a day to give it that melt in the mouth effect.

Ingredients: Measuring cup used, 1 cup = 250 ml
14 oz / 397 grams sweetened condensed milk
1/3 cup cashew nuts ,roasted & Β unsalted
1/4 teaspoon vanilla extract
1 tablespoon butter

Preparation :
1. First , grind the cashews to a fine powder. In a dry non stick pan/ heavy bottomed pan, add sweetened condensed milk, cashew nut powder, vanilla extract. Switch on the heat to medium low , stir continuously.
2. Continue stirring ( for the next 15 minutes) until the mixture leaves the side of the pan.
3. Now add the butter , keep on stirring , till the mixture reaches soft ball consistency ( to test : drop a little mixture into a bowl of water, if you can form a small ball by rolling it between your fingers , and it doesn’t disintegrate in water and neither too sticky , it’s done). Takes another 10 minutes approx on low heat.
4. Now transfer this mix to a greased plate , spread it out with a spatula.
5. When it is slightly warm , form them into shapes by using the silicon molds , ( you can dust a little icing sugar on your hands and the molds, if you find the mixture to be little sticky , or you can also grease your palms and the silicon mold with butter ). If you do not have the silicon molds , you can roll the mix out with the help of a rolling pin, and cut into desired shapes. Place them on a plate, leave it on the counter to dry, uncovered for about 1 day . Transfer to an air right container ( stays good at room temperature for at least a week, you can then keep it in the refrigerator ).



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  1. Loretta says:

    Oh I remember milk toffee so well Freda, gosh I feel so tempted now, especially since the ingredients are right at my fingertips :). I’ve never made it before, love it! I wish you were closer, I’d have visited you for “kunswar” πŸ™‚

      • Loretta says:

        I don’t speak konkani at all, but I do understand it Freda, maybe not as much anymore though. My parents spoke Portuguese and konkani and of course English. I wish I had picked up Portuguese. I just know some konkani words like “kunswar” πŸ™‚ the important words if you know what I mean πŸ™‚

  2. Lina says:

    Wow Freda! These sound amazing and yet simple…I really love the different shapes you have used! Wish you a really very happy vacation! I am trying the fruit cake tomorrow and will mail you the pics once done☺☺☺☺☺☺☺

  3. CHCooks says:

    So beautiful Freda πŸ™‚ I have never had a homemade milk toffee and this looks so awesome πŸ™‚ I could so relate to doing things together with my mom and sis πŸ™‚ Hugs!

  4. Smiling Notes says:

    Looks so delightful and delicious! One of our family friends always used to make this during Christmas back in India and I used to absolutely love them! Thanks for sharing this recipe. I’m going to try them out now.

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