Christmas Sweets Milk Cream Recipe. Festivals are occasions that bring families together and Christmas is once such a festive occasion.
Festivities begin a month ahead with planning for clothes, decorations, and most important preparation of sweets. Fortunately, the tradition of making sweets still continues and it is during festivals that we re-live our memories.
As kids, we used to look forward to making sweets where family members would gather and the older members would share their experiences and stories behind these sweets.
Milk Cream is a traditional Christmas Sweet that is made generally during Christmas time. The reducing of milk and taking care not to curdle it, the adding of sugar, the scrapping and tasting of bits from the vessel and finally moulding the perfect Milk Cream is a joy and memory to cherish.
Table of Contents
Milk Cream Sweet Recipe
Perfect Milk Cream Sweets are those that are white and remain soft even after a couple of days. To achieve this, you have to pay minute attention and follow the recipe meticulously.
When we were kids we would enjoy mum making these on her own and helping her moulding the milk cream. This is a simple recipe and you can’t go wrong with this. Follow the steps and you will end up with the perfect Milk Cream Sweets for Christmas, each time.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Yields: 70 to 75 pieces
INGREDIENTS
- Milk – To get the best results, use full-fat milk. You can buy this milk from your local dairy or use the packaged one. I prefer using buffalo milk as it is whiter than cow milk and has more fat content.
- Bring the milk to a boil and keep stirring it on a high flame continuously with a wooden spatula till it reduces to half.
- Sugar – When the milk reduces to half add the powdered sugar and continue to stir further till it reduces to one-third.
- You could add granulated sugar into a blender and blend it to get a fine powder.
- Cashew nuts – When the milk has reduced to one-third, add the cashew nut powder and then reduce the flame. Powder the cashew nuts into your mixer or blender in short spurts. Continuously running the mixer will release oil from the cashew nuts thus making it difficult to grind.
- After you add the cashew nut powder to the reduced milk, continue to keep stirring on a low flame to avoid burning at the bottom of the vessel.
- Butter – Add a tablespoon of butter and stir until the mixture starts leaving the bottom of the vessel. Preferably use unsalted white butter that is available in local dairies. If you cannot lay your hands on this then use any butter available with you.
- Once you find the mixture coming together and leaving the edges of the vessel, it’s time to switch off the flame. Add vanilla essence, mix well and then switch off the flame.
- At this stage, you could also do the cold water test to check the doneness. For this, take some cold water in a bowl and drop in a small blob of the milk-cream mixture. If the mixture forms into a ball then it is done and can be removed from the flame. If not cook the mixture for 2 to 3 minutes longer while stirring constantly.
- Now pour this mixture onto a flat dish and allow it to cool slightly. Then knead this lightly with your fingers and shape them with the help of rubber moulds.
- You could also pour the milk-cream mixture into a flat dish and then flatten it evenly with a buttered spatula. Let the mixture set and then cut them into diagonals and store them.
How to Make Milk Cream Sweets for Christmas (Video)
Tips to make perfect Milk Cream Christmas Sweet
- Always use full-fat milk for softer milk cream sweets.
- Use a heavy-bottomed wider aluminum or a tri-ply steel Kadai for a faster reduction of milk.
- Use a wooden spoon or a spatula to stir.
- Reduce milk on high flame and stir continuously. Do not allow milk to stick to the sides and bottom of the pan.
- Powder the sugar before adding it to the reduced milk to save cooking time. A longer cooking time will lead to darker milk creams.
- Do not overcook the milk-cream mixture. But if it turns hard add some rose water and try to form it into a soft dough with your fingers.
- If the milk-cream mixture is soft, please do not place it back on to the flame to harden it. Instead, put the mixture on a flat plate and microwave it for 30 sec or less, depending on the softness. The mixture will initially turn soft but will gradually harden when cool.
- If the milk-cream mixture is still soft repeat the microwave process again or else leave it as it is on the plate, slightly covered. After a day the milk cream will harden and you can then mould them. Do not be disheartened.
- Finally, use small quantities of 500 ml milk for easier cooking and whiter milk cream if making it for the first time.
Other Christmas Sweets Ideas for you
Printable Recipe
Christmas Sweets Milk Cream Recipe
Ingredients
- 500 Ml Milk full fat
- 200 grams Sugar powdered
- 75 grams Cashew nuts powdered
- 1 tbsp Butter
- 1 tsp Vanilla Essence
Instructions
How to Make Milk Cream Sweets for Christmas
- Boil milk in a heavy bottom pan stirring continuously with a wooden spatula on high flame till milk reduces to ½.
- Add powdered sugar and keep stirring till sugar melts. Stir on medium to high flame.
- When sugar has melted add powdered cashew nuts and butter and continue to stir. Reduce the flame to avoid sticking.
- When milk cream starts leaving the vessel, add vanilla essence and put down from fire and spread on a flat dish. Allow it to cool.
- Knead the milk cream lightly. Shape in rubber moulds and allow it to dry overnight and then transfer into an airtight container.
Notes
- To check if the milk cream is done, drop a little mixture in a cup of cold water and check if it forms a ball. If not, continue cooking for a few more minutes.
- Always use a wooden spoon to stir
- Use powdered sugar only. I am using less sugar but you could add 250 grams as per the traditional recipe.
- To get the best results use full-fat milk.
- You can reduce the amount of cashew nut powder to 100 gms. I prefer to use 150 gms for 1 liter of milk.
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My milkcream turned soft and I’m so happy I just saw yr tip to microwave it. I was planning to put it back on the fire tomorrow. Thank you for the tip which I will now try. I was so disappointed. Thanks and God bless. A happy Christmas to you and yr family.
Philly Rangel, don’t be disappointed, there’s always a solution. Place the milk cream on a flat dish and microwave at a burst of 30 secs to a minute, depending on how soft the mixture is. You can repeat the process a couple of times and do the cold water test again till you know it’s done. This method works all the time. Wish you and your family a Merry Christmas!