Today I will take you all to India with me – to beautiful sunny Goa, to be precise – and I will show you how to make Milk Cream. Milk Cream is a cashew nut and milk fudge that is traditionally made by Goan Catholics for Christmas. It is very likely a local adaptation of Brazilian Brigadeiros and Beijinhos, Goa and Brazil sharing Portuguese roots, but I am not hundred per cent sure of this. What is certain is that they are made in the exact same way and while Brigadeiros use cocoa and Beijinhos use coconut as the main ingredient, Milk Cream use powdered cashew nuts, Goa being very famous for its delicious cashew nuts! This recipe is not mine, it’s my mother-in-law’s and she made this batch of Milk Cream with me and the girls when she visited us last time. So rest assured it is the “real deal” Goan version!! This fudge is not difficult to make, but it requires a bit of stirring to make sure the fudge doesn’t stick to the pan and burn, and a bit of time to make it. It requires about 12 to 24 hours for the Milk Cream to go from really fudgy and chewy to its characteristic somewhat drier consistency. Make something more exotic this Christmas and share it with friends and family! Thanks mum for teaching us how to make Milk Cream and for sharing your recipe with us!
- 790 gms – 1 ¾ lbs. sweetened condensed milk
- 230 gms – ½ lb. cashew nuts finely ground
- ½ tbsp ghee
- ½ tsp vanilla essence
Put the sweetened condensed milk, ground cashew nuts and ghee in a big non-stick pot and mix.
Cook on high until it starts to boil, the reduce the fire and simmer for about 20 minutes. Keep stirring all the time so it doesn’t burn.
When the mixture is not sticky anymore, it’s ready. To check, take a little piece of it and roll it between your fingers.
Pour the mixture on a plate (greased with a little ghee) and let it cool down.
Let the Milk Creams dry out completely (better overnight) before storing them in an air-tight container.
These Milk Creams will last for a couple of weeks if stored in an air-tight container.
This fudge looks the best when moulded into pretty little shapes. The small silicon/ rubber moulds are the best to shape the Milk Cream as it is easy to remove them from this kind of mould. If you do not have moulds, you can roll the fudge into small balls.
Aishwarya Kothare says
How much quantity does the above recipe is for?
Hi Aishwarya! This makes about 1 kilo… it should fill a medium cookie tin.
Thank you. I have now used your recipe for 2 years successfully. I remember stirring the milk the hard way with my sisters in my house and the hours it used to take. Now I use your recipe with my own children and have more fun making the shapes and eating as we make.