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Home » Festival/ Holiday sweets » Christmas » Goan Milk Cream | Milk Toffee

Published: December 21, 2022 Last Modified: December 21, 2022 Freda Dias

Goan Milk Cream | Milk Toffee

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Milk cream or milk toffee is a quintessential Christmas sweet prepared amongst the Goan Catholics and East Indians. It is a delicious fudge made with milk, sugar, and cashew nuts. Sharing my Mum’s milk cream recipe with condensed milk, a much quicker version that tastes just as good as the ones made traditionally.

Milk cream served on a black slate platter

My Christmas sweet platter is incomplete without marzipan, milk cream, and fruit cake! If either of these is missing, my platter just feels incomplete, that’s how much I love these sweets!

Making a batch of milk toffee always sparks beautiful memories! I am transported back to my younger days when we would help my Mum prepare this sweet. After we were done with dinner, my younger sister, Rochelle, and I would prep up to make milk cream. I can still picture shaping them so meticulously and also, gobbling some right away 😀

These look like Christmas marzipan sweets, but are usually not colored, and are mostly shaped into pretty shells. Along with the shell shapes, I’ve also made some flower shapes. Either way, don’t they look good?

These milk cream sweets are super addictive, and a little labor intensive, but the shortcut version using condensed milk that I’ve learned from my Mum is a true lifesaver!

45 degree angle shot of Goan milk creams served on a round slate platter

Table of Contents

  • Ingredients needed
  • How to make Goan milk cream (milk toffee) – Step-by-step process
  • Storage instructions
  • Recipe Tips
  • Frequently asked questions
  • You may also enjoy the Goan Christmas sweets
  • Goan Milk Cream | Milk Toffee

Ingredients needed

Sweetened condensed milk: I’m using just one can of condensed milk for this recipe. If you like to make a bigger batch, use 2 or more cans and increase the quantity of remaining ingredients accordingly. Keep in mind that the cooking time will increase

Cashew nuts: I’ve used skinned, unsalted cashews. I’ve sifted the powder for a smooth appearance. You may use readymade cashew flour too.

Butter: You will need some butter for the milk mixture, as well as to grease your palms and molds while shaping the milk creams. This will prevent them from sticking too much while shaping. I’ve used salted butter, the salt helps balance out the sweetness in this recipe. If using unsalted butter, add a tiny pinch of salt, about 1/8 teaspoon.

Vanilla extract: I’ve used regular vanilla extract to flavor the milk creams. You can also use clear vanilla extract to keep the color of the milk toffee lighter.

Ingredients needed to make milk creams

How to make Goan milk cream (milk toffee) – Step-by-step process

Step 1: Grind cashews to a fine powder

Add 50 grams (1/3 cup) of skinned, unsalted cashews to a blender and grind to a fine powder. Use the pulse setting to grind cashews so that they don’t release oil. Sift and set aside. (Photos 1 to 3)

Grease a heatproof or steel plate with melted butter and set it aside. (Photo 5)

Cashews ground to a fine powder and sifted. Plate greased with melted butter

Step 2: Cook the fudge mixture

In a heavy-bottomed or nonstick pan, add 400 grams can of sweetened condensed milk, along with the cashew powder. (Photos 6 and 7)

Switch on the heat to medium-low, and stir with a silicone or wooden spatula until smooth. (Photo 8)

Continue stirring until the mixture thickens, about 15 minutes. (Photos 9 to 11)

Condensed milk and sifted cashew powder cooked until thickened

Now, add 14 grams (1 tablespoon) of salted butter and stir till the mixture leaves the sides of the pan. Takes another 5 minutes approx on medium-low heat. (Photos 12 and 13)

Add 1 teaspoon of pure vanilla extract, mix well and cook for 2-3 minutes. (Photos 14 and 15)

Switch off the heat.

To test: Drop a little mixture into a bowl of ice-cold water, if you can form a small ball by rolling it between your fingers, it’s done. If not, continue cooking for another 2 to 3 minutes. (Photos 16 and 17)

Butter and vanilla extract added to the milk mixture

Step 3: Transfer to a plate and cool the mixture

Transfer this mix to a greased plate, and spread it out evenly in a flat layer using a spatula. Allow to cool down for 20-30 minutes. (Photo 18)

Grease a spatula with melted butter or oil.

After 30 minutes, lightly knead the mixture like a ‘dough’ using a spatula to fold the bottom of the mixture towards the center until the mixture starts coming together and forms a ball.

You don’t need to form a smooth ball, rather just get the mixture together until it is no longer sticky. You may also do this with your fingers, but do not over-knead the mixture. (Photos 19 and 20)

Transfer to a plate and allow the mixture to cool down

Step 4: Shape and unmold the milk toffee

Grease the molds and your palms with melted butter. (Photo 21)

Pinch portions of the dough, and make smooth balls by rolling between your palms.

Press into silicone/rubber molds to shape the milk toffee. Remove excess dough and smoothen the surface using your fingers. (Photos 22 and 23)

Gently tap the back of the mold to release the molded milk cream and place them on a plate or tray lined with parchment paper. (Photos 24 and 25)

Allow them to dry overnight on the counter. They will feel firm to the touch but have a soft and melt-in-the-mouth interior.

Shaping the fudge mixture in silicon molds to make pretty milk creams

Storage instructions

Store milk cream in an airtight container at room temperature for up to 2 weeks. You may also refrigerate it for a longer shelf life. Bring to room temperature before serving.

Recipe Tips

Heavy-bottomed pan: I prefer using a good quality, wide, nonstick pan for this recipe since the mixture doesn’t stick to the bottom. Also, it offers more surface area and hence the mixture cooks uniformly and faster as opposed to using a wok. You may also use any other heavy-bottomed pan for this recipe.

Cook on low to medium-low heat: Cooking on low heat will prevent caramelization of the sugar present in condensed milk, thereby retaining a lighter color in the finished milk creams. If you cook this mixture on high heat, you may end up with a darker-colored milk cream. Also, you run the risk of burning the mixture.

Stir frequently: Do not leave the pan unattended as the mixture will stick to the bottom of the pan and burn. Burnt milk cream is no good, so please keep an eye out.

Do not overcook the mixture: Overcooking will cause the milk toffee to turn hard when it sets.

The right time to take the pan off the heat: When you see the mixture leaving the sides of the pan, check if it can form a ball as directed in the instructions above. If you take the pan off the heat very early, the mixture will be sticky and difficult to mold into shapes.

Allow the mixture to cool completely: When the mixture is warm, it is sticky, and you may end up using more butter to grease your palms to shape them. When the mixture is at room temperature, it is a lot easier to press it into the molds and shape them. They also unmold effortlessly.

Overhead shot of milk toffee served on a black round slate platter

Frequently asked questions

What is the difference between traditional milk cream and milk cream made with condensed milk?

Traditionally, milk cream is prepared by reducing whole milk to half of its quantity, and sweetening it with sugar. Ground cashews are then added and the mixture is cooked until it thickens and leaves the edges of the pan.

The shortcut version just uses canned condensed milk instead of simmering the milk for a long time. Also, since condensed milk is already sweet, it eliminates the need to add extra sugar.

I’ve tasted both versions and I 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, if you follow all my tips, these too will turn light in color with an equally delicious texture and flavor!

Can I make this without a mold?

If you do not have silicon molds, you can roll the mix out with the help of a rolling pin (grease the board and rolling pin with little butter so that it can be rolled without any sticking) and cut it into desired shapes.

Alternatively, you can set the mixture in an 8-inch square pan overnight, cut into squares and serve it as a fudge.

You may shape them by hand too. You can use a toothpick or fork to make designs over them.

Can I use other nuts?

I personally prefer using cashew nuts in this recipe. But you can use other finely ground nut flour like almond flour, walnut flour, hazelnut flour, etc.

Close-up shot of milk toffee

You may also enjoy the Goan Christmas sweets

  • Bebinca
  • Guava cheese
  • Marzipan
  • Coconut Toffee
  • Baath cake
  • Doce de grao (chana dal fudge)
  • Karanji/Neureos
  • Kormolas
  • Shankapali
  • Kalkal
  • Walnut fudge
  • Coconut ice
  • Christmas fruit cake
  • Date rolls

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Editor’s note: This recipe was originally published on Nov 22, 2016. It has been republished and updated with new images, video, and content on Dec 21, 2022.

Goan milk creams served on a black slate platter

Goan Milk Cream | Milk Toffee

Freda Dias
Milk cream or milk toffee is a quintessential Christmas sweet prepared amongst the Goan Catholics and East Indians. It is a delicious fudge made with milk, sugar, and cashew nuts.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hr
Cook Time 25 mins
Drying time 8 hrs
Total Time 9 hrs 25 mins
Course Desserts
Cuisine Goan, Indian
Servings 75 pieces (approx)
Calories 25 kcal

Ingredients
  

  • 400 grams sweetened condensed milk
  • 50 grams cashew nuts skinned, unsalted, 1/3 cup
  • 14 grams salted butter, 1 tbsp, plus more as needed to grease the plate, molds, and palms
  • 1 teaspoon pure vanilla extract or 1/2 teaspoon of vanilla essence

Instructions
 

Grind cashews to a fine powder

  • Add cashews to a blender and grind to a fine powder. Use the pulse setting to grind cashews so that they don't release oil. Sift and set aside.
  • Grease a heatproof or steel plate with melted butter and set it aside.

Cook the fudge mixture

  • In a heavy-bottomed or nonstick pan, add sweetened condensed milk, along with the cashew powder.
  • Switch on the heat to medium-low, and stir with a silicone or wooden spatula until smooth.
  • Continue stirring until the mixture thickens, about 15 minutes.
  • Now, add butter and stir till the mixture leaves the sides of the pan. Takes another 5 minutes approx on medium-low heat.
  • Add 1 teaspoon of pure vanilla extract, mix well and cook for 2-3 minutes. Switch off the heat.
  • To test: Drop a little mixture into a bowl of ice-cold water, if you can form a small ball by rolling it between your fingers, it's done. If not, continue cooking for another 2 to 3 minutes.

Transfer to a plate and cool the mixture

  • Transfer this mix to a greased plate, and spread it out evenly in a flat layer using a spatula. Allow to cool down for 20-30 minutes.
  • Grease a spatula with melted butter or oil.
  • After 30 minutes, lightly knead the mixture like a ‘dough’ using a spatula to fold the bottom of the mixture towards the center until the mixture starts coming together and forms a ball.
  • You don't need to form a smooth ball, rather just get the mixture together until it is no longer sticky. You may also do this with your fingers, but do not over-knead the mixture.

Shape and unmold the milk toffee

  • Grease the molds and your palms with melted butter.
  • Pinch portions of the dough, and make smooth balls by rolling between your palms.
  • Press into silicone/rubber molds to shape the milk toffee. Remove excess dough and smoothen the surface using your fingers.
  • Gently tap the back of the mold to release the molded milk cream and place them on a plate or tray lined with parchment paper.
  • Allow them to dry overnight on the counter. They will feel firm to the touch but have a soft and melt-in-the-mouth interior.

Video

Notes

Nutrition Disclaimer: The nutrition info listed are approximate values that are calculated using an online nutrition calculator. It may differ as per the size of the molds. If you rely on them for your diet, please use your preferred nutrition calculator.
Kindly refer to the storage instructions, recipe tips, and FAQ for more info related to this post!

Nutrition

Serving: 1pieceCalories: 25kcalCarbohydrates: 3.2gProtein: 0.6gFat: 1.1gSaturated Fat: 0.6gCholesterol: 3mgSodium: 9mgPotassium: 25mgSugar: 3.1gCalcium: 16mg
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Anita says

    September 22, 2018 at 9:16 am

    Does it remain soft or firm if left out ? I had forged mine but it kinda melts at room temp . Is that normal

    Reply
    • Freda Dias says

      September 22, 2018 at 4:20 pm

      It remains firm once they have dried up. But how soft the interior is will depend on how much you have cooked the mixture. If your milk cream is melting, that means the mixture needed more time to cook. Once the mixture cools down, it is easy to shape them and they firm up on cooling and remain soft inside.

      Reply
  2. Batter Up With Sujata says

    November 22, 2017 at 9:44 pm

    Excellent share Freda. Loved your moulds. So beautiful 👌 👌

    Reply
    • Freda Dias says

      November 24, 2017 at 3:29 pm

      Thanks so much 🙂

      Reply
  3. Sarmistha Ray says

    November 16, 2017 at 7:26 pm

    Hi
    It looks so good. I m definitely going to try this.
    Can it be used for decorating cakes?

    Reply
    • Freda Dias says

      November 16, 2017 at 9:34 pm

      Hi Sarmistha! It’s more of a candy of sorts, but I see no reason why you can’t use it for cake decor 🙂 give them any shapes to go with the theme, but make sure you use hard silicon molds.

      Reply
      • Sarmistha Ray says

        November 17, 2017 at 7:55 am

        Thank you so much

        Reply
  4. Smiling Notes says

    November 30, 2016 at 9:26 am

    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.

    Reply
    • Freda Dias says

      December 1, 2016 at 6:31 pm

      Most welcome dear 🙂

      Reply
  5. Batter Up With Sujata says

    November 26, 2016 at 11:44 pm

    Loved the shape. Looks yummy. Awesome share Freda.

    Reply
    • Freda Dias says

      November 29, 2016 at 4:09 pm

      Thanks Sujata di 🙂

      Reply
  6. Irene quadros says

    November 26, 2016 at 1:09 am

    Awesome milk toffee Freda. Just in time for Christmas sweets. Would appreciate more such treats from you. Thanks!

    Reply
    • Freda @ Aromatic essence says

      November 26, 2016 at 8:24 pm

      Thanks Irene, I already have a couple on the blog, feel free to browse though 🙂

      Reply
  7. Rasakama says

    November 24, 2016 at 8:21 pm

    This looks like the perfect treat for my sweet tooth. Looks super cute and very inviting.

    Reply
    • Freda Dias says

      November 25, 2016 at 11:37 pm

      Thanks a lot 🙂

      Reply
  8. navane64 says

    November 24, 2016 at 5:41 am

    Oh-so-nice. I am truly loving this toffee though not really a sweet tooth person.

    Reply
    • Freda Dias says

      November 25, 2016 at 11:38 pm

      Thanks a lot 🙂

      Reply
  9. momsrecipediary says

    November 23, 2016 at 4:08 pm

    Freda, They look so cute and pretty!!!

    Reply
    • Freda Dias says

      November 24, 2016 at 2:58 am

      Thanks dear 🙂

      Reply
  10. anotherfoodieblogger says

    November 23, 2016 at 12:14 pm

    Freda, those are just beautiful little treats!

    Reply
    • Freda Dias says

      November 24, 2016 at 2:58 am

      Thanks Kathryn 🙂 Happy Thanksgiving!

      Reply
  11. Antonia says

    November 23, 2016 at 9:54 am

    These look awesome Freda!

    Reply
    • Freda Dias says

      November 24, 2016 at 2:59 am

      Thanks Antonia! Happy Thanksgiving 🙂

      Reply
      • Antonia says

        November 24, 2016 at 9:32 am

        Happy Thanksgiving to you as well Freda!

        Reply
      • Antonia says

        November 25, 2016 at 10:37 am

        Thanks 😀 I hope you had a wonderful Thanksgiving!

        Reply
        • Freda Dias says

          November 25, 2016 at 11:37 pm

          Thanks Antonia! Yes 🙂

          Reply
  12. Sandhya says

    November 23, 2016 at 8:59 am

    Freda,
    These look spectacular! Love the cashew taste so bookmarking this recipe for sure!

    Reply
    • Freda Dias says

      November 24, 2016 at 2:59 am

      Thanks so much Sandhya 🙂

      Reply
  13. IreneDesign2011 says

    November 23, 2016 at 3:44 am

    These both looks and sounds very delicious 🙂
    I can already imagine to make them with different kind of nuts, which will give a little variation to different toffee’s.

    Reply
    • Freda Dias says

      November 24, 2016 at 3:00 am

      Yes that would be great! Thanks, Irene 🙂

      Reply
  14. shreyatiwari13 says

    November 23, 2016 at 2:04 am

    These look so good!!! ??? loving the shapes…

    Reply
    • Freda Dias says

      November 24, 2016 at 3:00 am

      Thanks sweetie 🙂

      Reply
  15. Jess says

    November 23, 2016 at 1:56 am

    Freda, these look GREAT. I love the intricacy of the design you were able to get into them 🙂

    Reply
    • Freda Dias says

      November 24, 2016 at 3:01 am

      Thank you Jess 🙂

      Reply
  16. Cook with Smile.. says

    November 22, 2016 at 11:57 pm

    Looks awesome..sure you should had good time making this beauties??

    Reply
    • Freda Dias says

      November 24, 2016 at 3:01 am

      Thanks Lathiya 🙂

      Reply
  17. cookandenjoyrecipes says

    November 22, 2016 at 10:05 pm

    WOW they look so pretty and I am sure and absolute treat

    Reply
    • Freda Dias says

      November 24, 2016 at 3:02 am

      Thanks so much! They very much are 🙂

      Reply
      • cookandenjoyrecipes says

        November 24, 2016 at 9:59 am

        😉

        Reply
  18. Divya Deepak Rao says

    November 22, 2016 at 9:13 pm

    And you’ve used some pretty moulds as well 🙂

    Reply
    • Freda Dias says

      November 22, 2016 at 9:14 pm

      My mum in law picked these up from Mumbai last year 🙂 I couldn’t find these in the US 🙁

      Reply
      • Divya Deepak Rao says

        November 22, 2016 at 9:17 pm

        You will probably get some Christmas themed moulds in Michaels. That said, the dessert sounds delicious & I’m sure will taste amazing anyhow:)

        Reply
        • Freda Dias says

          November 22, 2016 at 9:23 pm

          I will definitely check it out! Last time I ordered some from amazon, and they were the soft ones, that didn’t really help with the shapes much. The Indian moulds tend to be firm. Will still look though, thanks for letting me know 🙂

          Reply
          • Divya Deepak Rao says

            November 22, 2016 at 9:25 pm

            ?

  19. Divya Deepak Rao says

    November 22, 2016 at 9:11 pm

    Oh my God! Freda your recipes are all amazing! This one looks so delicious, I can’t wait to try it soon! 🙂 Thanks for sharing dear:)

    Reply
    • Freda Dias says

      November 22, 2016 at 9:13 pm

      These are an absolute treat! Thanks so much dear! Glad you liked them 🙂

      Reply
  20. Jhuls says

    January 21, 2016 at 2:04 am

    These look so adorable. These are perfect even if it’s not Christmas season. 😀

    Reply
    • Freda @ Aromatic essence says

      January 21, 2016 at 5:43 pm

      Thanks so much Jhuls!! 🙂

      Reply
  21. Gloria says

    January 18, 2016 at 3:52 am

    My eternal favourite! looks so delicious! great photography as always!

    Reply
    • Freda @ Aromatic essence says

      January 19, 2016 at 1:46 pm

      Thanks so much Gloria 🙂

      Reply
  22. milliethom says

    December 31, 2015 at 3:56 pm

    A lovely recipe, Freda, and such delicate designs! Cashews are my favourite nuts, and I can imagine how great these taste, 🙂

    Reply
    • Freda @ Aromatic essence says

      January 1, 2016 at 2:41 pm

      Thanks a ton Millie 🙂

      Reply
  23. milkandbun says

    December 21, 2015 at 1:30 pm

    Just awesome! What a great job you’ve done!!!

    Reply
    • Freda @ Aromatic essence says

      December 21, 2015 at 6:05 pm

      Thanks a lot 🙂

      Reply
  24. Traditionally Modern Food says

    December 21, 2015 at 12:28 pm

    Quick Nd yummy treat.. Perfectly shaped

    Reply
    • Freda @ Aromatic essence says

      December 21, 2015 at 6:06 pm

      Thanks a lot Vidya 🙂

      Reply
  25. CHCooks says

    December 21, 2015 at 3:28 am

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

    Reply
    • Freda @ Aromatic essence says

      December 21, 2015 at 6:06 pm

      thanks a ton dearie 🙂

      Reply
  26. Megha Agrawal says

    December 20, 2015 at 5:59 pm

    Such easy to make recipe. I’m sure my daughter will love it.

    Reply
    • Freda @ Aromatic essence says

      December 21, 2015 at 6:07 pm

      Thanks Megha! Glad you liked it 🙂

      Reply
  27. Lina says

    December 20, 2015 at 12:20 pm

    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☺☺☺☺☺☺☺

    Reply
    • Freda @ Aromatic essence says

      December 20, 2015 at 4:41 pm

      Thanks so much girl! Awaiting your cake pics:) Good luck!

      Reply
  28. Chitra Jagadish says

    December 20, 2015 at 3:41 am

    Intersting one and looks super luscious dear Freda…. 🙂 🙂

    Reply
    • Freda @ Aromatic essence says

      December 20, 2015 at 4:42 pm

      Thanks a lot dear 🙂

      Reply
  29. Anna says

    December 19, 2015 at 9:58 pm

    Looks and sounds delicious, Freda! I love the beautiful details!

    Reply
    • Freda @ Aromatic essence says

      December 20, 2015 at 4:42 pm

      Thanks a ton Anna 🙂

      Reply
  30. youthfoodblog says

    December 19, 2015 at 3:56 pm

    Mouth-watering! Thanks for sharing!

    Reply
    • Freda @ Aromatic essence says

      December 20, 2015 at 4:43 pm

      Welcome Chris:)

      Reply
  31. Lana-Once Upon a Spice says

    December 19, 2015 at 11:33 am

    So gorgeous, Freda!

    Reply
    • Freda @ Aromatic essence says

      December 19, 2015 at 3:09 pm

      Thanks so much Lana <3

      Reply
  32. Linda Fernandes says

    December 19, 2015 at 8:36 am

    Woooooow gorgeous and tempting

    Reply
    • Freda @ Aromatic essence says

      December 19, 2015 at 3:10 pm

      Thanks Linda dearie <3

      Reply
  33. Loretta says

    December 19, 2015 at 7:25 am

    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” 🙂

    Reply
    • Freda @ Aromatic essence says

      December 19, 2015 at 3:12 pm

      Awwww! I wish the same too Loretta, would gladly share all these delicacies with you Loretta 🙂 ‘Kunswar’, hehe, do you speak konkani fluenty? I don’t really speak Konkani, but understand it well 🙂

      Reply
      • Loretta says

        December 19, 2015 at 6:26 pm

        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” 🙂 the important words if you know what I mean 🙂

        Reply
  34. skd says

    December 19, 2015 at 6:05 am

    Delicious festive recipe Freda.

    Reply
    • Freda @ Aromatic essence says

      December 19, 2015 at 3:12 pm

      Thanks a ton Skd 🙂

      Reply
  35. Neethu says

    December 19, 2015 at 12:12 am

    Wow these are easy to make..m amazed at the moulds shapes. .looks soo artistic..love it..??????

    Reply
    • Freda @ Aromatic essence says

      December 19, 2015 at 3:12 pm

      Thanks so much Neethu 🙂

      Reply
  36. lapetitepaniere says

    December 18, 2015 at 11:36 pm

    Freda, these look really amazing and delicious! 🙂

    Reply
    • Freda @ Aromatic essence says

      December 19, 2015 at 3:13 pm

      Thanks a lot Linda 🙂

      Reply
  37. Tasty Eats Ronit Penso says

    December 18, 2015 at 11:21 pm

    This reminds me a bit of the Brazilian sweet “Brigadeiro”. I love the addition of cashews in your version, and the molds make them so pretty. Great idea! 🙂

    Reply
    • Freda @ Aromatic essence says

      December 18, 2015 at 11:25 pm

      Thanks so much Ronit ! yes I’ve heard of Brigadeiro , I guess this has been adapted from that recipe , since the Goan cuisine has pretty much evolved from Portuguese cuisine 🙂

      Reply
      • Tasty Eats Ronit Penso says

        December 19, 2015 at 10:25 am

        How interesting! 🙂

        Reply
  38. Lynz Real Cooking says

    December 18, 2015 at 8:24 pm

    These are so pretty Freda and sound really delicious! I love this recipe!

    Reply
    • Freda @ Aromatic essence says

      December 18, 2015 at 11:25 pm

      Thanks a lot Lynn ❤️

      Reply
  39. Aruna Panangipally says

    December 18, 2015 at 7:13 pm

    What a delicious treat! 🙂

    Reply
    • Freda @ Aromatic essence says

      December 18, 2015 at 8:00 pm

      Thanks Aruna ?

      Reply
  40. Love Served Daily says

    December 18, 2015 at 6:35 pm

    What a delightful treat

    Reply
    • Freda @ Aromatic essence says

      December 18, 2015 at 6:57 pm

      Thanks a bunch Ritu:)

      Reply
  41. apuginthekitchen says

    December 18, 2015 at 5:31 pm

    Those sweet treats are works of art, so beautiful, delicate and delicious, Gorgeous for the holidays, festive and so special.

    Reply
    • Freda @ Aromatic essence says

      December 18, 2015 at 6:54 pm

      Thanks a lot Suzanne ?

      Reply
  42. kushigalu says

    December 18, 2015 at 5:22 pm

    Interesting one! Looks so delicious!

    Reply
    • Freda @ Aromatic essence says

      December 18, 2015 at 6:53 pm

      Thanks Kushi 🙂

      Reply
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Hi! l’m Freda, a former pharmaceutical research analyst turned into a full time food blogger. Here you will find all kinds of recipes, from appetizers to desserts and everything in between, all of which have been tested by me and approved by my family. I hope you do try these recipes and enjoy them as much as we do. Read More…

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