A Week Of An Indian Christmas – Day #6 : Goan Milk Cream (A Cashew And Milk Fudge)
Ingredients
- 1 litre milk
- 1 3/4 cups sugar
- 3/4 cup broken cashewnuts powdered
- 20 gm butter (+ extra for greasing moulds, if using)
Instructions
- Run the broken cashewnuts (you can use whole ones too, but broken ones are cheaper and easier to powder) in a mixer/ blender/ processor to powder them as fine as possible. It is alright if they're slightly coarse though you do not really want pieces. Over processing cashewnuts will make them release their oil and become a paste which is not desirable here.
- Pour the milk into a largish thick-walled/ heavy bottomed or non-stick pan. Bring to a boil, turn down the heat, and let the milk simmer until it is reduced to half the original quantity. Stir frequently to make sure the milk doesn't stick to the pan.
- Add the sugar and stir till it dissolves. Bring the milk back to boiling again, turn down the heat and cook further, stirring frequently until it thickens quite a bit and resembles a somewhat dilute condensed milk.
- Now add the powdered cashewnuts and keep stirring continuously so that it doesn't stick to the bottom of the pan. When the fudge begins to bubble along the edges it is almost ready.
- When the mixture bubbles at the edges of the pan, it is almost ready. Add the butter and continue stirring until the mixture doesn't stick to the sides of the pan but curls towards the centre. Test if the fudge is ready by dropping a small bit of it in a small plate of water. If it has reached soft ball stage, that is the mixture is soft and can be shaped into a ball with your fingers and holds it shape without dissolving in the water, it is ready.
- Stir the fudge a couple of times more and take it off the heat. Turn it out onto a plate and allow it to cool completely.
- If you don't have moulds for your Milk Cream, just pinch off little bits and roll them with lightly greased palms into smooth balls the size of marbles. Otherwise grease your moulds well with butter and press bits of the Milk Cream into them. Cover the moulds and eave them at room temperature, overnight to dry out a bit and set. They need at least 12 hours for this. Unmould and store in an airtight container.
- Store the Milk Cream in an air tight container. This recipe makes a small batch of Milk Cream. For a bigger batch, double the recipe.
Notes
Other Posts In This Series:
Day #1 : Nankhatai (Indian Cardamom Shortbread Biscuits)
Day #2 : Kulkuls/ Kalkals/ Kidyo (Sugar Glazed Deep-Fried Dough Curls)
Day #3 : Baath Cake/ Baatica/ Batega (Goan Coconut And Semolina Cake)
Day #4 : Avalose Unda (Cardamom Flavoured Rice Jaggery Laddoos) Avalose Podi
Day #5 : Chakli (Savoury Rice And Lentil Spirals)
Day #7 : Nevries/ Nevereos/ Neurios (Half-Moon Shaped Sweet Coconut and Semolina Puffs)