Goan Milk Cream

Milk cream is a soft delicious fudge that melts in our mouth mostly prepared during Christmas time. This fudge is not difficult to make though it takes a lot of stirring, careful watching to make sure the fudge doesn’t stick to the pan and burn, and a bit of time to make it. You also need about 12 to 24 hours, at least overnight, for the Milk Cream to go from really fudgy and chewy to its characteristic somewhat drier consistency which is no chewier. It’s definitely worth the effort though.
  • Passive
    12 Hours
  • Prep
    15 minutes
  • Cook
    45 minutes
  • Servings
    30 People


  • 2 Cans Condensed milk (400 gms each)
  • sugar (2 condensed milk tin measure of sugar)
  • 1/2 litre Milk
  • 200 grams Butter
  • 200 grams Cashew nut powder
  • 1 tsp Vanilla essence


  • 1 In a non-stick utensil, add milk. Boil milk till reduced to half. Add sugar and keep stirring till dissolved completely.
  • 2 Add condensed milk and keep stirring till it thickens. Stir in the butter till it melts. Add cashew nut powder.
  • 3 Keep stirring till batter thickens and starts leaving the sides of the utensil. Add vanilla essence.
  • 4 Once ready it will form into a ball.
  • 5 Remove on a plate and mold them into a rubber mold to form various shapes.
  • 6 Remove them from molds. Cool completely and leave at room temperature for 12 to 24 hours. Store in airtight container.

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