Milk Cream. Christmas Sweet ...Milkcream Recipe quicker version

Milkcream or Milk toffee my most favourite Christmas sweet/kuswar  .I simply love this right from childhood I still remember I use to gobble so many while helping mom in shaping them..I still do😜😜somethings never change😂 .I have posted the traditional method in the blog earlier which requires constant stirring and lots of patience ,is very time consuming ,the whole process may take about 1 to 1 1/2 hr .My mom still  prefers the traditional method though😝 .This version of making Milkcream using condensed milk is comparatively quicker than the traditional one .Many of my friends and cousins have been following this shortcut method and I too was intrigued to try this method I found it pretty easy and it did saved a lot of time .  I have been making it since last Christmas  . This method is perfect when you have no time at hand and still wanna make some Christmas sweet .

Some more Christmas sweets/kuswar

Marzipan

Almond Marzipan .no cook

Nevri

Guava cheese/perad

date roll

coconut cordial

Christmas fruit cake..easy version

Making milk cream needs just few ingredients and a little patience .You can simply pour the mixture on a greased thali and cut it in diamond or square shape if you don't have the moulds or the time to shape them .The sweetness was just perfect for us but if you like your milk cream really sweet you can add 1 -3 tbsp sugar

Ingredients
1 tin condensed milk (400gms)
100 grams powdered cashew
1 tsp vanilla essence
1 tbsp butter

Method

Mix the condensed milk ,powdered cashew and vanilla in a nonstick or a thick bottomed pan .

Switch the flame on a very low heat and place the pan or vessel .

Keep stirring the mixture until it begins to thicken .

Add butter or ghee and mix with a wooden spoon .

You will see that the mixture begins to thicken ,you can check if it's ready by taking a small mixture and roll it in a ball .

If you can shape it to a ball it means it's ready .

Switch the flame off and remove the mixture in a greased thali or plate .

Allow it to cool slightly.

Shape it as you like using silicone or rubber moulds ,you can dust a bit if icing sugar if needed .

If you don't have moulds ,you can pour the cooked mixture on a greased thali or tray and cut into diamond /square shape.

After shaping allow it to dry and then store in air tight container. 

Notes

I have used Nestle sweetened condensed milk ,I have tried the same method with amul mithai mate but found Nestle to be a better option

You can also use rose essence or rose water in place of vanilla .
This stays well for a week when stored out in an airtight container  ,you can store it in the fridge for more than a week if it stays 😁😁in our case I make it 2-3 batches still it's never enough .

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