Get 15% off - Dogpound Hydration Supplements with discount code SMASHCITY.
Better than Liquid IV or Pedialyte.

Want to see how much your house or rental would make on AirBnb? Check out this free tool I made. Just enter an address- BNB Calc

milk creams (indian cashew sweets) recipe

www.seriouseats.com
Your Recipes

Total: 12 hours, 30 minutes

Servings: 37.5

Cost: $0.29 /serving

Ingredients

Remove All · Remove Spices · Remove Staples

Export 3 ingredients for grocery delivery

Compare the highest earning crypto earning games on ForThePlayers.gg.
Made by the creator of Recipe Cart.

Instructions

Helping creators monetize
Show ad-free recipes at the top of any site

Step 1

Prepare an ice bath by combining cold water and ice cubes in a small mixing bowl. Lightly grease a dinner plate with butter or ghee. If using silicone molds, grease them lightly with butter or ghee; if you are not using silicone molds, lightly grease a rimmed baking sheet with butter or ghee.

Step 2

Combine sweetened condensed milk and ground cashews in a 3-quart saucier and stir with a rubber spatula until smooth. Place over low heat and, stirring constantly, bring mixture to 179°F (81°C), taking care not to exceed 180°F (82°C). Continue stirring constantly to prevent scorching or caramelization and cook until mixture reduces to a very thick paste the consistency of very thick, creamy peanut butter, 15 to 45 minutes. (Timing will depend on how closely you maintain a cooking temperature of 179°F.)

Step 3

To Test the Dough: Using a 1-teaspoon measuring spoon, drop a walnut-size portion of dough into the prepared ice bath and wait 1 minute. Using clean fingers, remove the chilled dough and try to form it into a ball; if the dough easily forms a non-sticky ball, the dough is ready. If the dough does not easily form a ball or is still quite sticky, continue to heat the cashew mixture over low heat, stirring constantly, and keep testing dough every 2 minutes until it reaches the desired consistency.

Step 4

Remove dough from heat and add 1 tablespoon (14g) butter or ghee and vanilla extract, stirring to thoroughly combine. Transfer dough to prepared, lightly greased plate and spread it out into a flat, even layer. Set aside and let cool to room temperature, about 2 hours.

Step 5

Grease your palms and fingers with 1 teaspoon (5g) of butter or ghee and knead cooled dough until it is no longer sticky, about 4 minutes.

Step 6

If Using Silicone Molds: Portion dough into molds and, using knife, trim dough so it is flattened flush with the top of the mold. Set molds on the counter, covered with a clean kitchen towel if desired, until the surface is firm to touch and slightly dry, about 12 hours. Unmold milk creams and serve.

Step 7

If Using Rimmed Baking Sheet: Working with 1 tablespoon (20g) of dough at a time, shape dough into 1-inch discs and transfer them to the prepared baking sheet, leaving a 1-inch (2.5cm) space between each milk cream. Using a fork, prick the tops of the milk cream discs to form a decorative pattern. Set the baking sheet on the counter, covered with a clean kitchen towel if desired, until the surface is firm to touch and slightly dry, about 12 hours. Serve.