Christmas Milk Cream


This delicious melt in the mouth Soft Milk Cream is a dream. Though it tests one’s patience, it is worth it! The white color is achieved with gentle stirring on a very low flame. Most Christmas sweets need a lot of stirring & tender loving care but they are very tasty. You will feel good while you serve your friends & loved ones. Have a White Christmas with these dainty goodies.. 😀

Ingredients :

  • 1 litre Milk
  • 450 gms. Sugar
  • 100 gms. Cashewnuts
  • 1 tbsp. Butter

Method :
First grind the cashewnuts to a very fine powder.

Then boil the milk in a pan which has a thick bottom on very low flame till it reduces to half the quantity.

Keep stirring in between so that the milk does not burn.

Add sugar & stir continuously till the sugar dissolves completely & the milk thickens further.

Add the powdered cashewnuts when the milk is nice & thick.

Keep stirring the mixture continuously without allowing the mixture to stick at the bottom of the pan.

When the mixture bubbles at the edges of the pan, it is almost ready.

Test the mixture in a bowl of water if it is ready to turn out. The mix should hold together & not separate & dissolve in the water.

Add some butter & reserve some to butter the moulds.

Stir again till the mixture holds together but separates a little & you can see the bottom of the pan while stirring with the spoon.

Turn the mixture on a plate & let it cool thoroughly.

When completely cool, then butter the rubber mould & mould the milk cream.

Place them on a tray & let it dry overnight.

Store in an air tight container.

Serve & enjoy at Christmas.

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  1. I just made this…. i got 47 pieces of really good sweets… the first sweets i have ever made in my life and I am 28…. thanks so very much… God bless

  2. Dear Hilda, Thanks for this wonderful recipe I am anxious to try this one out. Have been making christmas sweets for years. But I guess yours looks white and mouth watering. I totally loved the shapes I have a couple of moulds but could never get the ones that you displayed can u tell me where can I get a similar type of mould.

  3. Can you make it in a ceramic utensil? The mixture just won’t thicken. I messed up the chocolate fudge too and am beginning to wonder f the utensil has anything to do with it.

  4. Can you do these without the molds? I didn’t realize or read more into it and do not have any. Can you just cut or make into flat style without the pretties? I would love to have some molds but I don’t .. not yet:)

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