Serves 20
750 min
Milk Creams
Recipe GLPR13361c2dcb246c
A rich and creamy Indian cashew sweet made by combining sweetened condensed milk with finely ground cashews, butter, and extract, then shaped into delicate confections. These melt-in-your-mouth treats showcase the natural sweetness of condensed milk balanced with the nutty flavor of roasted cashew powder.
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Ingredients
1 can (14 ounces) sweetened condensed milk
3 1/2 ounces finely ground raw cashews
1 tablespoon unsalted butter or ghee
1 teaspoon vanilla extract or almond extract
Additional unsalted butter or ghee for greasing, kneading, and shaping
Directions
Pour the sweetened condensed milk into a heavy-bottomed saucepan or deep skillet. Cook over medium heat, stirring frequently to prevent sticking and burning, until the mixture thickens and reduces to about one-third of its original volume. This will take approximately 45–60 minutes. The condensed milk should turn a light caramel color and become visibly thicker.
Remove the pan from heat and let the reduced milk cool for about 5–10 minutes until it's warm but manageable to touch.
Stir in the finely ground raw cashews and the tablespoon of butter or ghee until completely combined. The mixture should be smooth and homogeneous.
Add the vanilla or almond extract and mix thoroughly until evenly distributed throughout the dough.
Transfer the mixture to a clean work surface lightly greased with butter or ghee. Allow it to cool completely to room temperature, about 15–20 minutes.
Once cooled, knead the mixture gently on the greased surface for 2–3 minutes until it becomes smooth and pliable. Add a small amount of additional butter or ghee if needed to prevent sticking while kneading.
Divide the dough into 20 equal portions. Shape each portion into a smooth ball or oval using lightly buttered or ghee-coated hands.
Arrange the shaped milk creams on a butter- or ghee-lined plate or parchment paper. Store in an airtight container in the refrigerator for up to 1 week or at room temperature for up to 3 days.
