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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

Ingredients

  • 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

Instructions

  • 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.
 

56 Comments

  1. Will surely try it. Looks easy

    1. Kool 🙂

  2. Hi Xanti,

    Your Goan Milk Cream looks delicious and the Christmas Tree serving platter is beautiful ….Thanks for all your recipes which you share so willingly … God Bless You Abundantly …..

    Irene

  3. Which butter we should use.
    Please confirm.
    Thanks in advance.

    1. In India I used Amul butter(salted ), here I used unsalted butter. So any butter will do 🙂

  4. If u giv d ingridents names with pics… ot wuld b mor helpfull

    1. Hi Naseem, what ingredient are you finding difficult to figure out? Let me know, I can help you out with that…

  5. Hi
    Can u plz teach that basket tart with coconut filling.
    .

    1. Hi sadaf
      Will work on that shortly 🙂

  6. Ur dishes look delicious n seem easy to prepare. A blessed Christmas in advance!

    1. Thank you Magdalene … thanks for your feedback … Merry Christmas to you too

  7. Hi I made your recipe but when the mixture cooled it became like powder. How could I fix it?

    1. You might have overlooked the mixture … sprinkle more milk over it and try to cook for few more minutes

  8. Hi xanti,
    I want to make chocolate milk cream , so what do I need to add cocoa powder or melt the dark chocolate and when . Please let me know

    1. I never tried making chocolate milk cream but I wud advise to use cocoa powder

  9. Hi Xanti! I tried your recipe and it turned out absolutely delicious. My husband loved it! Thank you so much and wish you a merry Christmas!

    1. Thanks Alison for the feedback…Glad that all liked it.

  10. Hello xanti, I loved this recipe.. I have all ingredients, except the rubber mold.. Will let you know when I make it.. I love your blog and will suggest to friends too.. Dev borem korum.

    1. Thanks Kalpana, please follow us on facebook too for regular updates.

      1. OK, I am already following xanti, I have put my school name here, I am Shruti there 🙂

  11. Do u use unsweetened condensed milk? And, do you have recipes for all the Goan sweets made at Christmas, if so please do share !

    1. Hi geeta
      Its sweetened condensed milk. All Christmas recipes are already up on my website since a long time:)

  12. Hi,
    I’m allergic to tree nuts. Is there anything I can substitute the cashew powder with?

    1. Hello jocelyn
      Im sorry , i have no idea on this…specially if allergic, then check which nuts suits you 🙂

  13. Do you use two condensed tins of sugar?

    1. Yes Ivy , I have mentioned it in brackets in recipe 😊

  14. Milk cream turned hard and chewy. Did I over cook

    1. Hi sharmila
      yes, i guess so !

  15. Hi Xanti,
    I made milk cream today for the first time and it came out very well. Thank you for sharing your recipe.

    1. Hi Sharon
      Thanks for your lovely feedback . Glad it came out good 😊
      Merry Christmas to you and your family 😊

  16. hi Xanti
    is there any other alternative for cashewnut powder?

    1. No idea Loretta
      Maybe you can try with other nut powder like almonds

      1. Thanks Xanti

  17. Hi xanti can this be done with just milk. Do what’s the difference with adding condensed milk.

    1. Hi joselyn
      Yes you can do with just milk .
      I made this with condensed milk as it shortens the procedure. This is a faster method .

  18. Can I know milk cream has yo be kept in d fridge continuously after 13 or ,24 hours

    1. Hi Rufina
      Keep milk cream at room temperature

  19. Hi Xanti

    how long will this last after it’s cooled 12 -24 hours and stored in a container

    If I put it in moulds, do I need to butter them first ?

    Also is there another option for design if I don’t have moulds ?

    What % milk do you use ? 2% or 3.25%? Is a higher percentage better ?

    Sorry for all the questions ! Looking forward to trying this and hoping it turns out good so I can show off some
    Goan skills to my inlaws 😁

    1. Hi Eugene
      Use whole fat milk please for the recipe .
      You may butter the molds.
      Let them dry overnight at room temperature uncovered , then you can store them in airtight container .
      All the best !

  20. Wats the right time to finish cooking .so dat its nt over done

    1. Hi sera
      Such recipes like milk cream don’t have an exact cooking time . You know when it’s teady when the mixture starts to leave the sides of the vessel .

  21. May I know how long before Christmas can we start making and the shelf life of this

    1. Hi Shirlz
      You can make it a week before .

  22. Hi xanti liked your recipe a lot want to give it a try…just had a query if i prepare it nw then do i need to store the milk cream in the fridge, if i want to store it for a longer time…

    1. Hi Leticia
      Store it at room temperature not fridge

  23. Hi xanti mine turned hard when i left it open for a while can i put it back on ghe gas n mix.i need to get it soft again to put in d moulds

    1. Hi joselyn
      If possible grind that mixture in mixer grinder . Microwave it for a minute and see if the mixture turns soft again

  24. Sugar used is granulated or powdered

    1. Granulated sugar

  25. Hi… I just tried on ur recipe and probably did sonething wrong down the line…im sitting with a plateful of gooey mass… What can i do ? Even after cooling its just that…sticky gooey mass.
    I did the water test wherein it did hold shape

    1. Hi
      Try refrigerating it for few hours and then mold it

  26. Hi
    I wanted to know if I could used evaporated milk instead of milk

    1. Use milk

  27. Hi Xanti
    Thanks for sharing this milk cream recipe.. After moulding, can we keep it to dry under the fan for 12-24 hrs. or just leave it open i d kitchen. (kitchen to leave open, afraid of cockroach though it is not there bt just a doubt) Vcan u reply.

    1. Hi
      Keep to set / dry at room temp …

  28. Hi Xanti
    How to store it and how long does milk cream remain?

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