This melt in the mouth Milk Cream is a dream, but like all good things, it comes to those who wait and slog. It's tedious - make no mistake about that. This specific sweet demands a lot of elbow grease. Continuous stirring means that this recipe can get repetitive and monotonous, but wait till its done, you'll be grateful that you stuck it out till the end. It's amazing how with just 3 ingredients, one can whip up such delicious treats.
Recipe by Sandra Kamerkar:
1ltr milk
450gms sugar
100gms finely ground cashew nuts
On the lowest flame, bring the milk to boil (using a heavy bottomed non stick pan is the best). Keep stirring till the milk reduces to half it's quantity. This process usually takes atleast an hour. Add the sugar and keep stirring. The sugar will dissolve and the milk thickens further. Once the milk is thick i.e coats your spoon completely without falling like syrup, add the cashews. Keep cooking and stirring till the mixture thickens further and starts pulling away from the sides.
To test when its done, drop a bit in a cold water bowl. The mixture shouldn't separate/dissolve in water, and it should hold together i.e: you should be able to make a ball and it should be smooth and hold its shape. Alternately, you can stick your finger in the pan and the mixture shouldn't be sticky.
Take off the heat and remove in a bowl to cool and dry. Once cool, butter rubber moulds and mould the milk cream. If you don't have moulds, you can roll them into little balls. Or using an oiled rolling pin, roll it out and cut into squares.
Place on a tray and let it dry overnight. Store in an airtight container.
Note: I cannot stress the importance of stirring the mix continuously, failing to do so will burn the mixture. Do not take you eyes (or your spoon) off the mixture.
Once ready, the milk cream actually turns colour from white to off white or biscuity.
