This is why I chose this recipe to be posted today as I write my 100 th post.Time flies quickly .Can't believe I have already written 99 post so far.I would like to thank all my readers and friends who supported me.Do continue to show your love by visiting this humble space of mine and leaving your valuable comments.
It takes a lot of effort in making this sweet In fact Most of our Christmas sweets need lots and lots of patience
Milk cream takes a lot of time to get completed and shaped.But once prepared you will love this.
Right from Childhood I love milk cream and as I use to help Mom to shape them I use to gobble up so many..lol
The ingredients needed for this is available easily at home so do give it a try and you will love this.Plus it has no eggs so the vegetarians can feast on it too.
1 litre milk (use full fat for better results)
450 gms sugar
100 gms cashews
rose water as needed
1 tsp vanilla extract
1 tbsp white butter/ghee.
Soak the cashews in hot water for 2 hours.
Drain the water and grind to a fine smooth paste using rose water.
In a heavy bottomed vessel or a good deep non stick pan boil the milk and reduce till its half of its quantity on a very low flame stirring constantly taking care it doesn't stick to the bottom.
Once it has reduced half of its quantity add the cashew paste and the sugar and keep stirring it continuously.
Add 1 tbsp ghee/butter and continue stirring.
Once it starts leaving the side take a small amount and check if you can roll it into a soft ball if its rolled easily the mixture is now ready.
Shape it in moulds and store in a airtight container.