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Milk Toffee Recipe | Goan Milk Cream

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Milk cream or milk toffee is a fudge made of milk, sugar and cashew nuts. Learn how to make milk toffee with condensed milk, a much quicker version but tastes just as good as the traditional version.

Goan Milk Cream | Milk Toffee Recipe

These delicate Christmas treats are a regular in my household that always feature on our Christmas platter!

I have fond memories of making them along with my mom and younger sister. After we were done with dinner, we would prep up to make milk cream, mom would make the fudge mixture ready, I and my sister would shape them enthusiastically, eating away at least quarter of the yield..hehe 😀

These are super addictive, a little labor intensive, but eh, common, it’s Christmas after all! ‘Tis the season to gorge on all sorts of delicacies, or at least I like to make myself believe.

Traditionally whole milk and sugar are used to make milk cream from scratch, but Mum uses condensed milk to make things easier.

I’ve tasted both the versions and 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, these too are fudgy and melt-in-the-mouth!

HERE ARE SOME MORE TRADITIONAL GOAN CHRISTMAS SWEETS! DO CHECK THESE OUT TOO

STEP BY STEP INSTRUCTIONS TO MAKE GOAN MILK CREAM | MILK TOFFEE

  1. First, grind the cashews to a fine powder. In a dry nonstick pan/ heavy bottomed pan, add sweetened condensed milk, cashew nut powder, vanilla extract. Switch on the heat to medium-low, stir continuously.
  2. Continue stirring ( for the next 15 minutes) until the mixture leaves the side of the pan.
  3. Now add the butter , keep on stirring , till the mixture reaches soft ball consistency (to test: drop a little mixture into a bowl of water, if you can form a small ball by rolling it between your fingers, and it doesn’t disintegrate in water and neither too sticky, it’s done). Takes another 10 minutes approx on low heat.
  4. Now transfer this mix to a greased plate, spread it out with a spatula.
  5. When it is slightly warm, form them into shapes by using the silicon molds, (you can dust a little icing sugar on your hands and the molds, if you find the mixture to be little sticky, or you can also grease your palms and the silicon mold with butter). If you do not have the 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 into desired shapes. Place them on a plate, leave it on the counter to dry, uncovered for about 1 day. Transfer to an air right container (stays good at room temperature for at least a week, you can then keep it in the refrigerator).

Goan Milk Cream | Milk Toffee Recipe

 

Goan Milk Cream | Milk Toffee Recipe

HOW TO MAKE MILK TOFFEE | MILK CREAM?

Goan Milk Cream | Milk Toffee Recipe

Milk cream or milk toffee is a fudge made of milk, sugar and cashew nuts. Learn how to make milk toffee with condensed milk, a much quicker version but tastes just as good as the traditional version.
4 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: Goan, Indian
Keyword: Condensed Milk Toffee, Goan Milk Cream
Prep Time: 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Author: Freda Dias

Ingredients

Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml

  • 14 oz / 397 grams sweetened condensed milk
  • 1/3 cup cashew nuts, roasted &  unsalted
  • 1/4 tsp vanilla extract
  • 1 tbsp butter

Instructions

  • First, grind the cashews to a fine powder. In a dry nonstick pan/ heavy bottomed pan, add sweetened condensed milk, cashew nut powder, vanilla extract. Switch on the heat to medium-low, stir continuously.
  • Continue stirring (for the next 15 minutes) until the mixture leaves the side of the pan.
  • Now add the butter , keep on stirring , till the mixture reaches soft ball consistency (to test: drop a little mixture into a bowl of water, if you can form a small ball by rolling it between your fingers, and it doesn't disintegrate in water and neither too sticky, it's done). Takes another 10 minutes approx on low heat.
  • Now transfer this mix to a greased plate, spread it out with a spatula.
  • When it is slightly warm, form them into shapes by using the silicon molds, ( you can dust a little icing sugar on your hands and the molds, if you find the mixture to be little sticky, or you can also grease your palms and the silicon mold with butter). 
  • If you do not have the 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 into desired shapes. Place them on a plate, leave it on the counter to dry, uncovered for about 1 day. Transfer to an air right container (stays good at room temperature for at least a week, you can then keep it in the refrigerator).

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Goan Milk Cream | Milk Toffee Recipe

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Regards,

Freda

 

 

 

Reader Interactions

Comments

  1. Kim Dsouza says

    Loved this easy recipe. Just what I needed as a 1st attempt. I guess coz its condensed milk its slightly creamish. Is there anyway to make them stay whitish?
    P.S saving this for future use 🙂

    Reply

    • Freda Dias says

      Hi Kim! It’s difficult to get that white color since we are using condensed milk. The least you can do is to cook the mixture on low heat, to prevent it from darkening too much. Thanks for sharing your feedback, glad you liked it 😊

      Reply

    • Freda Dias says

      It remains firm if it’s left out. You need to start making the shapes when the mixture is warm, once it hardens you can’t do much.

      Reply

  5. Smiling Notes says

    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

  7. Irene quadros says

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

    Reply

  14. IreneDesign2011 says

    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

      • Divya Deepak Rao says

        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

          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

  20. Divya Deepak Rao says

    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

  23. milliethom says

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

    Reply

  26. CHCooks says

    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

  28. Lina says

    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

  34. Loretta says

    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

      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

        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

  38. Tasty Eats Ronit Penso says

    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

  42. apuginthekitchen says

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

    Reply

Trackbacks

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