Quickest Recipe for Christmas Milk Cream

Milk Cream Recipe in Under 20 Minutes

Sharing my original Pat-a-Cake recipe for making delicious Christmas milk cream in under 20 minutes. Yes, you heard right. This is the easiest, quickest milk cream recipe that you could ever find. The cooking time will be just around 20 minutes. And it’s a no fail one too.

This recipe does away with the laborious and lengthy process of stirring and thickening the milk, and it also eliminates the tricky job of grinding the cashew nuts carefully to a dry powder with repeated rounds of careful grinding and sifting. So do check out my amazingly quick Goan milk cream recipe. And some of my other tasty Christmas sweet recipes like my quick Christmas cake, My healthy Christmas Cookies, soft Goan dodol, and my recipe for soft and delicious Goan baath cake.

Ingredients

With Dairy Whitener

100g (¾ cup + 1 tbsp) broken cashew nuts

4 tbsp  + 2 tbsp milk

320g (1 ½ cup) sugar

220g (2 cups) dairy whitener

1 tbsp salted butter

With Milk Powder

100g (¾ cup + 1 tbsp) broken cashew nuts

4 tbsp + 2 tbsp milk

350g (1 ½ cup + 2 tbsp) sugar

180g (1 ½ cups) milk powder

1 tbsp salted butter

Procedure

1. Rinse the cashew nuts with plenty of water around thrice. Drain the water away. Soak the cashew nuts in boiling hot water for 10 minutes.
2. In the meanwhile, grind the sugar to a very fine powder. Transfer this to the vessel in which you’ll be cooking the milk cream mixture.
3. Drain the water from the cashew nuts and transfer them to a grinder jar along with ¼ cup of milk. Grind the cashew nuts to a smooth paste, adding a little more milk if necessary.
4. Transfer the cashew nut paste to the earlier vessel. Mix the sugar and cashew nut paste.
5. Add in the dairy whitener or milk powder. Mix everything again. Add in 2 tbsp milk and mix everything till the mixture is free from large lumps.
6. Then start heating the mixture on medium heat, stirring continuously with a spatula.
7. After around 5 minutes, when the mixture thickens some more, add the butter. Mix well, reduce the heat to low and continue cooking the mix will it thickens some more. This could take another 8 – 10 minutes.
8. Turn off the heat and do a plate test by transferring around ½ tsp of the mixture to a plate. Let it cool for 1- 2 minutes and then try to form a ball with the mixture. If it forms a smooth ball and does not stick to your fingers it means it has reached the setting stage and doesn’t have to be cooked any further.
9. Next, stir the mixture with the heat off for round 2-3 minutes to let it cool a little. Then transfer the mixture to a lightly greased parchment paper sheet placed on a cutting board or large thali and spread it out to help it cool down a little. After around two minutes, fold the parchment paper over the mixture and try to knead the mixture within the folds of the paper for around 3 – 4 minutes and then let it cool completely. Knead the mixture with your hand till it comes together into a soft non-sticky ball.
10. Fill small portions of the mixture into greased moulds. See that the top of each hollow is flattened properly. Then, push the milk creams out of the moulds and place them on a plate or tray to dry a little and firm up some more.
11. Let the milk creams air dry for around 3 to 4 hours and then transfer them to an air tight container.

This recipe will make around 70 to 90 milk creams depending on the size of your moulds.

Enjoy!