Milkcream is a delightful and rich homemade sweet treat, Its creamy texture and nutty flavour, paired with the aroma of vanilla, make it an irresistible indulgence.
Ingredients
1 litre full cream milk
300 grams powdered sugar
1 teaspoon vanilla essence
100 grams powdered cashew nuts
2 heaped tablespoon butter
Method
1. Heat the milk on a very low flame until it begins to boil. Lower the flame and stir continuously for 15 to 20 minutes.
2. Add the powdered sugar and keep stirring on a medium flame until the mixture thickens to the consistency of condensed milk (approximately 30 minutes).
3. Reduce the flame to low, and add the powdered cashew nuts, butter, and vanilla essence.
4. Continue stirring on low heat until the mixture begins to leave the sides of the pan and forms a non-sticky ball.
5. Test the readiness by dropping a small portion into water; if it forms a non-sticky ball, the mixture is done.
6. Turn off the heat and transfer onto a well greased tray, let the mixture cool slightly.
7. While still warm, put in rubber molds to shape it as desired.
Tips
As the mixture thickens, it will feel heavier to stir and will stop dropping easily from the spoon—this indicates it's ready to be removed from the heat.
Ensure you continuously stir to avoid burning or sticking to the pan.
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