Go Back
Milk Cream

Milk Cream

Milk Cream - Indian cashew nut and milk fudge that is traditionally made by Goan Catholics for Christmas.
Course Dessert
Cuisine Indian
Prep Time 12 hours
Cook Time 20 minutes
Total Time 12 hours 20 minutes
Author Boanita De Sousa


  • 790 gms – 1 ¾ lbs. sweetened condensed milk
  • 230 gms – ½ lb. cashew nuts finely ground
  • ½ tbsp ghee
  • ½ tsp vanilla essence


  1. Put the sweetened condensed milk, ground cashew nuts and ghee in a big non-stick pot and mix.
  2. 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.
  3. When the mixture is not sticky anymore, it’s ready. To check, take a little piece of it and roll it between your fingers.
  4. Add the vanilla essence, mix well and put the fire off.
  5. Pour the mixture on a plate (greased with a little ghee) and let it cool down.
  6. Make the shapes using moulds.
  7. Let the Milk Creams dry out completely (better overnight) before storing them in an air-tight container.

Recipe Notes

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.