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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

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

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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

    • Freda Dias says

      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

  4. 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

  6. Irene quadros says

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

    Reply

  13. 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

  19. 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

  22. milliethom says

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

    Reply

  25. 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

  27. 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

  33. 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

  37. 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

  41. apuginthekitchen says

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

    Reply

Trackbacks

  3. […] fruit cake, kulkul, shankarpali, kormolas, jujubes, bebinca, dodol, marzipan, guava cheese, milk cream etc to name a […]

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  4. […] marzipanaholic, Geez!! I just made up a word 😀 Well! That’s me!So marzipan and milk cream were the two sweets that were prepared in my household for as long as I can remember. Most of the […]

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  5. […] recipe is inspired by my Mum’s milk toffee recipe that she makes for Christmas every year, using condensed milk and ground cashew nut paste […]

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  6. […] am really glad that Freda started her food blog so I can discover these adorable Milk Cream (Milk Toffee). When you look at them, they may seem difficult to make, but the recipe is super easy. Hmm, I […]

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  7. […] from my lovely Freda from her lovely space ©Amoritic Essence to reach her gorgeous recipes click here she has amazing collection do stop by to her […]

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  8. […] marzipan and milk cream were the two sweets that were prepared in my household for as long as I can remember. Most of the […]

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