Milk Cream or Milk Toffee is a very famous goan sweets which is always found with marzipan. The traditional Milk toffee tastes so yummy but needs a lot of stirring and patience to dry them for 10 -12 hours. Unlike Marzipan which are made with almond meal Goan marzipan is always made with cashew nuts . As goa is know for its cashews you can find a lot of recipes using cashews , they even have cashew liquor which is called Cashew feni. Coming back to the milk cream there are two ways this delicious sweet can be prepared , one is the traditional method which needs lot of time and stirring and drying but trust me its all worth the aching hands and legs , treat to your soul for sure. Another method is the instant way still needs caution and stirring as well. I made both the versions of the milk toffee, Keeping the milk cream white was very important as the traditional milk cream are shaped to shells and are pure white , I tried my best to keep them white. The Instant method may not give the white color as the condensed milk is already tan in color.
Milk cream needs lot of patience as the traditional method call for leaving it to dry for 10 -12 hours which is when they hold their shape and are perfect to indulge . The traditional method milk cream was more loved by hubby than the Instant , but daughter loved the instant one. The Traditional milk cream was perfect melt in mouth kind where as the Instant method was much fudgy and slightly chewy ( just like a toffee) as it is made with condensed milk alone ,leave it to dry and next day it will be less chewy. I personally liked both the version as they tasted completely different from each other. I had hard time shaping the traditional milk cream as they were so soft to handle but the instant version were easy to shape . Though the traditional method might not look that perfect they tasted yummy as well. I used condensed milk for traditional method too but it is made with sugar as well. I had planned to make xutli pitha for X before but since it needed the sticky rice flour which I was unable to find here I made these instead. This is an amazing Christmas special delight from goa which I had seen in a food channel long before and took a note of it to do. and I also found the Instant versions on the net so adapted the recipe. As in some places there is a belief where X is added to the Christmas because they don’t like to include Christs name in a word so the Greeks have called it X mas . X is such an difficult letter to choose Indian sweets thank god we had Xmas 😀 .Moving on to the Xmas Milk cream
X for Xmas Milk Cream
Theme – Indian Sweets
Ingredients
For Traditional Method
- Milk – 4 cups
- Cashew nuts – 1 cup
- Condensed milk – 1 tin ( 14 Oz)
- Butter – 1 tbsp
For Instant Method
- Condensed Milk – 1 tin ( 14 Oz)
- Cashew nuts – 1/2 cup
- Butter – 1 tbsp
- Vanilla essence – Few drops
Method
For Traditional Method
- Grind Cashews to pd in a mixer . Pulse it 2-3 times , don’t over grind as the cashews might leave out the oils and it is not good for making these Toffees.
- In a heavy bottomed pan Boil the milk and reduce it to 1/2 the quantity. Just keep stirring the milk in a low flame till is thickened.
- Add the cashew pd, condensed Milk, 1/2 tbsp butter and cook it till the mixture leaves out the pan.
- Check the consistency by taking a small part of the mixture in a spoon , cool it slightly and try to roll it to form a ball. If it forms to a ball shape then the mixture is ready.
- Transfer the mixture to a greased plate and let it cool slightly.
- Grease the silicon moulds / Rubber moulds well with the butter ( or ghee).
- Scoop some of the mixture in a spoon and roll it using your palm. Press and tap the balls in to the greased moulds.
- Carefully unmould the toffee and place it over a parchment paper.
- Do the same for rest of the mixture and keep it room temperature of 10 -12 hours.
- Do not cover it as we need the toffees to dry a little from the top so that it will hold its shape.
- After 10-12 hours you can store it in an air tight container ( This is the traditional way) .
- If you Don’t have much time just pop them in the fridge till they set well.
- Unmould them and transfer them to a box and store them in fridge.
- They keep well for a week or 2.
For Instant Method
- In a mixer grind the cashew the same way as I said before.
- In a pan dump in condensed milk, cashew pd, butter, vanilla essence.
- Keep the flame low and cook the mixture with constant stirring.
- The Mixture should leave the sides of the pan, only then they are ready.
- Transfer the mixture to a greased plate and let it cool slightly.
- When they are still warm , make balls out of them and press them in a silicone mould .
- Carefully remove them and place them on a parchment paper.
- Instant version dry sooner than the traditional once.
- Once they dry you can store it in a airtight container in room temperature.
- They keep well for a week or so depending on the room temperature.
- Milk - 4 cups
- Cashew nuts - 1 cup
- Condensed milk - 1 tin ( 14 Oz)
- Butter - 1 tbsp
- Condensed Milk - 1 tin ( 14 Oz)
- Cashew nuts - ½ cup
- Butter - 1 tbsp
- Vanilla essence - Few drops
- Grind Cashews to pd in a mixer . Pulse it 2-3 times , don't over grind as the cashews might leave out the oils and it is not good for making these Toffees.
- In a heavy bottomed pan Boil the milk and reduce it to ½ the quantity. Just keep stirring the milk in a low flame till is thickened.
- Add the cashew pd, condensed Milk, ½ tbsp butter and cook it till the mixture leaves out the pan.
- Check the consistency by taking a small part of the mixture in a spoon , cool it slightly and try to roll it to form a ball. If it forms to a ball shape then the mixture is ready.
- Transfer the mixture to a greased plate and let it cool slightly.
- Grease the silicon moulds / Rubber moulds well with the butter ( or ghee).
- Scoop some of the mixture in a spoon and roll it using your palm. Press and tap the balls in to the greased moulds.
- Carefully unmould the toffee and place it over a parchment paper.
- Do the same for rest of the mixture and keep it room temperature of 10 -12 hours.
- Do not cover it as we need the toffees to dry a little from the top so that it will hold its shape.
- After 10-12 hours you can store it in an air tight container ( This is the traditional way) .
- If you Don't have much time just pop them in the fridge till they set well.
- Unmould them and transfer them to a box and store them in fridge.
- They keep well for a week or 2.
- In a mixer grind the cashew the same way as I said before.
- In a pan dump in condensed milk, cashew pd, butter, vanilla essence.
- Keep the flame low and cook the mixture with constant stirring.
- The Mixture should leave the sides of the pan, only then they are ready.
- Transfer the mixture to a greased plate and let it cool slightly.
- When they are still warm , make balls out of them and press them in a silicone mould .
- Carefully remove them and place them on a parchment paper.
- Instant version dry sooner than the traditional once.
- Once they dry you can store it in a airtight container in room temperature.
- They keep well for a week or so depending on the room temperature.
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