Whenever guests are expected at a Goan household, there’s a flurry of excitement. Pillows are fluffed, already sparkling floors are swept (just in case) and the kitchen is abuzz putting together an army of snacks and sweets that hold pride of place as conversations unfold. One of the favourites that all children (and adults) covet is the simple but delicious milk creams.
These classic sweets are often made for Christmas but can be enjoyed at any time of the year too. With only 4 ingredients, they’re not complicated but getting a perfect consistency does take a little time and effort. And although it doesn't include the omnipresent coconut like many other Goan sweets, it's flavoured instead with cashew nuts and vanilla. They’re truly a labour of love and families usually make the process a community affair with mothers and children shaping and moulding the many sweets together.
Since they’re also often handed out during festivals, many people choose to use decorative moulds to give them attractive themes and shapes. But they don’t need to be aesthetic to be loved and chances are if you make a batch for yourself, they won’t last long!
Ingredients:
- 400 grams of sweetened condensed milk
- ⅓ cup cashew nuts, roasted, unsalted
- ¼ tsp vanilla extract
- 1 tbsp butter
Method:
- Start by dry roasting the cashews until uniformly browned and then grind them into a fine powder.
- In a dry, heavy-bottomed pan, pour in the sweetened condensed milk, the cashew dust and vanilla extract.
- Turn on the flame to medium-low and start stirring continuously.
- After about 15 minutes, the mixture should start to separate from the sides of the pan.
- Add the butter and keep stirring until it reaches a ball consistency, usually another 10-15 minutes. You can check this by rolling a small amount between your fingers, and dropping it into water. If it holds its form, isn’t too sticky and doesn’t dissolve in the water, it’s ready to go.
- Transfer the mixture to a plate greased with a little oil or butter and spread it out to cool.
- When it’s cool enough to handle dust your hands with icing sugar and form small chunks into shapes, cut them out with cookie cutters, or press them into greased silicone moulds.
- Once the shapes are made, place them on a fresh plate and leave them out to set and dry out for at least 24 hours.
- Transfer them to an airtight container. They can stay out for up to a week after which they should be refrigerated.
