Milk cream sounds like a funny name for a Christmas or any sweet – that’s what I thought when I came across this one. To me milk cream meant (and still means) cream from milk! Yet here in Goa, this is what they call the cashewnut and milk fudge made especially for Christmas.
I can understand perhaps why this name has come to be. The main ingredient of this fudge is milk and while cooking it up, the fudge becomes quite creamy in consistency once the powdered cashewnuts are added.
I have no idea about the origins of this fudge but it very much resembles another type of cashew fudge made in India called Kaju Katli, except that milk is not used to make that.
On the other hand, they are most probably a Goan version of “Brigadeiros”. Portuguese colonies have a lot in common when it comes to food naturally, with each of the colonies having its own variation of recipes by using locally available ingredients to give the new recipe a regional flavour.
Brazilian Brigadeiros are named after Brigadeiro Eduardo Gomes who was a very famous Air Force commander from the forties (maybe he liked them a lot, or he was famous enough to have candy named after him, who knows?). They are milk fudge truffles made with sweetened condensed milk and cocoa powder and a very popular party treat, especially children’s parties.
From what I can see of the recipe, the cocoa powder has been replaced with powdered cashewnuts, Goa being cashew country, and the initial part of the recipe for Milk Cream is nothing but making sweetened condensed milk. Brigadeiros are rolled and covered with chocolate vermicelli or chopped nuts and sometimes left plain, in the manner of truffles. Milk Cream fudge/ candy on the other hand is usually moulded in different shapes.
Tis 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. I don’t have the soft moulds, and I found them difficult to unmould from my chocolate moulds, so I just rolled my Milk Cream into little balls like Brigadeiros.
Milk Cream is supposed to be white, the colour of condensed milk,and this comes from slow cooking. Mine are little golden from caramelisation while cooking my milk down. Whatever the colour of the Milk Cream, I can tell you it doesn’t make a difference to how delicious it is. Of course, it is tooth-tinglingly sweet but then it is meant to be that sweet and one needs that amount of sugar to cook the fudge to the right consistency.
This fudge is not at all difficult to make though it takes a bit of stirring, careful watching to make sure the fudge doesn’t stick to the pan and burn, and a bit of time to make it. Yu also need about 12 to 24 hours , at least overnight, for the Milk Cream to go from really fudgy and chewy to its characteristic somewhat drier consistency which is no more chewy. It’s definitely worth the effort though.
Goan Milk Cream (A Cashew And Milk Fudge)