Milk Cream

Milk Cream

  • Servings: Yield 1 Kg. milk cream
  • Difficulty: Fairly Difficult
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  • 1 Litre Milk
  • 100 gms cashew nuts grated
  • 400 gms sugar
  • 1 tsp. Vanilla essence.


  1. Mix the milk with sugar and cook on steady heat stirring occasionally.
  2. When the mixture begins to thicken add the cashew nuts (coarsely powdered) and stir all the time.
  3. Do not let the mixture stick to the bottom of the pan.  When  the mixture begins to leave the sides of the vessel, take it off the fire and add vanilla essence and stir the mixture till it cools.
  4. Knead with icing sugar till dough is dry and easy to handle (not sticky)
  5. Dust molds with icing sugar
  6. Knead lightly and press into milk cream rubber moulds (shell design)
  7. If the mixture is too sticky put it back on the fire or in the microwave on high for 1 minute and leave to cool.
  8. If the mixture is too dry then add a little milk and knead
  9. Leave the milk cream in a tray and cover with a muslin cloth or paper napkins to dry before storing in an airtight container.

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