Why This Recipe is Effective
Utilizing sweetened condensed milk significantly cuts down on cooking time. By maintaining the dough temperature below 180°F (82°C), we avoid caramelization, which can alter both the color and flavor of the final milk creams, while also preventing the nut flour from burning. Sifting ground cashews is essential for achieving a smooth texture without any grittiness.
Among all festive occasions, Christmas holds a special place in my heart. Growing up in Mumbai, India, December was dedicated to baking an array of cookies, cakes, and sweets. Many treats were prepared in advance—like this cashew-based milk cream recipe—ensuring that delicious confections were always available when guests arrived.
Cashew sweets are a staple in Indian cuisine due to the abundant growth of cashews in warmer regions like Goa. During celebrations such as Christmas, Easter, or Diwali, you can expect to find cashews featured prominently—whether as marzipans or kaju katli or even as decorative toppings on cakes.
I appreciate that milk creams are among the easiest sweets to prepare. They require minimal ingredients and just a bit of patience; however, knowing when your “dough” (a taffy-like mixture) is ready for kneading is crucial. This family recipe has evolved over time with ingredient swaps and technique adjustments inspired by my mother’s traditional methods.
Essential Ingredients for Milk Creams
Before diving into preparation techniques, let’s discuss some key ingredients:
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Milk: Traditional recipes call for whole milk that’s sweetened and simmered until reduced by half. However, using sweetened condensed milk eliminates this lengthy process while also removing the need for additional sugar.
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Cashews: You can either buy pre-ground cashew flour or grind raw cashews at home using a food processor. I recommend purchasing store-bought flour (available online) since grinding your own can be labor-intensive. Regardless of your choice, it’s vital to sift through the ground nuts with a fine-mesh sieve to ensure smoothness; skipping this step will result in gritty textures instead of creamy delights.
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Fat: Unsalted butter or ghee serves dual purposes here—it acts as an ingredient within the dough and helps during kneading by preventing stickiness on your hands. While there’s a fixed amount required in the recipe itself, be cautious not to use excess fat during shaping; too much will lead to oily results.
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Flavoring Extracts: I typically opt for vanilla extract but almond extract works wonderfully too! It should be added after cooking since prolonged heat can diminish its aromatic qualities.
Tips & Troubleshooting
Although this recipe involves only a few steps, closely monitoring temperatures during cooking is critical! The mixture must reach high enough temperatures to evaporate excess liquid from condensed milk without caramelizing sugars or burning nut flour—both would negatively impact flavor and appearance.
Aim to keep temperatures below 180°F (82°C). A reliable instant-read thermometer will help you maintain control over heating levels!
Recognizing when your “dough” is ready requires attention more than timing; visual cues matter greatly here! If maintained at around 179°F consistently it may take about 15 minutes—but lower temps could extend cooking times significantly.
The desired consistency before adding butter/extract resembles thick peanut butter—it should easily detach from pot sides without flowing freely back into it upon lifting with spatula! To test readiness further: drop walnut-sized pieces into ice water; if they form non-sticky balls after chilling briefly—they’re good!
For ease during kneading process—I suggest waiting until dough cools down completely rather than working with warm mixtures which tend towards stickiness requiring more fat usage!
Lastly—the drying phase post-shaping cannot be overlooked! Allow formed pieces ample time overnight so they firm up properly before serving them up!
Tools Needed for Making Milk Creams
A heavy-bottomed saucier outperforms standard saucepans due its ability distribute heat evenly—a non-stick option works too but heavier pans yield better results overall!
Using flexible silicone spatulas makes stirring easier compared other utensils allowing efficient scraping reducing chances burning/caramelization risks while preparing mixtures effectively!
Silicone molds create beautiful shapes but if unavailable simply shape them manually into small discs/balls then decorate surfaces using forks/knives according personal preference!
Milk Creams Recipe (Indian Cashew Sweets)
Ingredients:
- One 14-ounce (396 g) can sweetened condensed milk
- 3½ ounces (100 g) finely sifted raw cashew flour (~¾ cup + 2 tbsp)
- 1 tablespoon unsalted butter/ghee (+ extra for greasing)
- 1 teaspoon vanilla/almond extract
Instructions:
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Prepare an ice bath mixing cold water & ice cubes together within small bowl alongside lightly greased dinner plate/baking sheet/molds accordingly.
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In large saucier combine sweetened condensed milk & ground cashews stirring until smooth then place over low heat bringing mixture gradually towards target temp ensuring not exceeding limits stated above!
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Stir constantly avoiding scorching/caramelization till reaching thick paste resembling creamy peanut butter consistency (~15–45 mins depending on temp maintenance).
4.To check readiness drop walnut-sized portion into prepared ice bath wait minute then attempt forming ball shape if successful proceed otherwise continue heating/testing every couple minutes till ideal texture achieved! 5.Remove from heat add remaining ingredients mix thoroughly transfer onto greased surface spreading evenly allow cooling ~2 hours room temp before proceeding next steps…
6.Knead cooled dough lightly greasing palms/fingers ensuring minimal stickiness occurs throughout process (~4 mins).
7.Shape portions accordingly utilizing molds/baking sheets leaving space between each piece allowing drying period ~12 hours covered loosely prior serving…
Special Equipment Needed:
Fine-mesh strainer | Heavy-bottomed saucier | Silicone spatula | Silicone molds
Storage Tips:
Store finished products airtight container lasting up three weeks at room temperature ensuring freshness maintained throughout duration enjoyed!