Thank you so much. Glad you liked it. 😊 We just wash the silicon moulds well with soap that's it. After using it we soak in hot water to get rid of the food particles & oil, and then wash it with soap.
Thanks for Sharing this detail Milk cream recipe. U hv mentioned - "Immediately transfer to a Greased Plate" - that means should we apply butter to the Melamine plate, please reply.
Glad that you liked our receipes and their format 🙏. For your question: They need to dry well at room temperature and not in the refrigerator. Merry Christmas & Happy New Year to you too!
@@lourdesnoronha4199 you may also put it in the microwave on high for 10 secs. Repeat this process a few times till it hardens a bit. When the mixture is hot it will still be sticky. You will know it is done only once the mixture has cooled down.
@@MJsGrubHub @ Big Thanks for sharing your recipe. People like you who make this world a better place to live in. God Bless. Merry Christmas and a prosperous new year. 👍👌👏🙏💐
We prefer making milk cream with fresh milk. You may use sweetened condensed milk though as it saves on cooking time. Sweetened condensed milk usually has around 50% sugar in it, so no need to add sugar but check on the can to be sure. Also check on the can if it has been reduced from 1 litre of milk. So you directly add the cashew powder and proceed from there. Note the cooking time would reduce and vary as milk has already been reduced. You will have to do the ice water test to check if it is done (after 20 mins probably). If not done cook for some more time and test again. Note: You will have to add sugar if using evaporated milk. Using evaporated/sweetened condensed milk will affect the color of the milk cream. It will be a bit darker than the one prepared from fresh milk. Hope this helps.
Hi Wilma, milk cream is always made of cashew nut powder. You may use almond powder instead if you are allergic to cashew nuts but then the taste won't be the same and would be more like almond toffee. For your second question: Reducing sugar would increase the cooking time and might affect the color of the milk cream. Hope this helps. If you happen to try it with almond powder do share your feedback.
You may place the wooden spoon/spatula vertically in the centre of the pan/vessel at the beginning and note the milk level. When it reaches half the mark it has reduced to half. It is more of a visual judgement. Hope this helps. If you happen to try it do share your feedback. Would be happy to hear from you.
@@lourdesnoronha4199 did you test it in cold water before removing from the pan? You must have removed it early. Option 1) If it is too sticky you could put it back on the pan and cook for some more time (the color would darken though) and test it before removing it. Option 2) Add some powdered cashew nuts (or sugar) and knead lightly. You may flatten the mixture on a plate and leave it open overnight at room temperature for it to dry slightly (flip in between) before moulding them. Hope this helps.
@@MJsGrubHub Probably I have taken it before as I started again a smell. Thought it would burn though I kept on medium heat. I think I need more practice in this. Test method was not happening as You said. Because of the smell I did not cook it further. May be I shd have cooked on lower flame I could do test water check. I think that is very importance. You have to master this art. As of now I am just a beginners started doing sweets just last year Christmas . Thanks a million for patience valuable information and taking Your Precious Time. Thanks once again to guide. Happy Christmas and Happy New Year
Mama for last 6 years I am making this method only but my milk cream change in brown colour after keeping on low flame. For 2 litres I make. It takes 6 hrs to reduce n u r saying for 1 litres 40 minutes. Hwz that possible mam. Can't make it.
Hi Silvia, we too have been following this recipe for a very long time now and it never takes us more than an hour of total cooking time. Many others have also tried this recipe with good results. The cooking time could increase due to various factors as mentioned in the tips section at the end of the video (like do not make more than 1 litre at a time, use a heavy wide bottom pan, etc.) but six hours seems too much. The brown color is because of the extensive cooking time. Next time follow this recipe in detail and you shouldn't go wrong. We would suggest you making it in two batches of 1 litre.
Are you a politician 😂😁🤣 . They too have no other work besides renaming. What difference does it make . Just prepare this and enjoy. Instead of wasting time discussing nonsense it’s better to thank and appreciate the person who shared this wonderful and easy recipe. Merry Christmas.😁👍🙏
Hi Shalini, you seem to have overcooked the mixture. Grind the mixture in a dry grinder into a powder. Apply little butter for your hands and knead till it forms a soft dough. Add few drops of rose water if needed. Hope this helps.
Hi Yvette, As mentioned in the tips section at the end of the video, microwave on high for 10 seconds. Repeat this process till it hardens. It will still be soft when hot. You will know it is done only after the mixture has cooled down. You could also add some powdered sugar and knead. Sometimes leaving the mixture open overnight (at room temperature) also helps.
I just want to know whether u r taking 1 litre milk n preparation timing 35 minutes it's wrong for me it took more 1 n half hour tell the truth that in video u r taking half litre of milk. So that I can take it seriously
Probably you need to read the details again. Prep time is 35 min. And prep time means getting things ready before actual cooking. He has also given cooking time as 55 min. If someone is taking time to share the recipe and make a video, we should respect and appreciate it. It is not a matter of our rights. A little humble comment makes sense. All his recipes are so detailed and perfect, you will hardly find anybody doing that.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Awesome recipe dear . Thanks for sharing . .,Great tips nd shown with perfection . God bless
Thank you so much 🙏💕
Glad you liked it 😊
Thanks for sharing dear
It's our pleasure 🙂
Good tips❤God bless you
Thank you ❤️
Thank you for your recipes but what I like most about you, is the fact that you answer each and every question in detail, unlike many others.
Thank you so much for your lovely feedback. It means a lot 💕🙏☺
True
This is the perfect recipe I am using the same recipe and method for 10 years 🥰👍
👍
Thanks....a great recipe. This seemed so much easier, especially the timings and the tips.
Glad it was helpful!
Very nice recipe
Thank you❤
Beautiful demonstration, thanks a ton
You're most welcome😊
Glad you liked our recipe
Great recipe....
I've been waiting so long for a good milkcream recipe....
Thank you so much 🙏💕
Glad you liked it. Do share your feedback when you try. 😊
Wow. Soo good.
Thank you❤
Good recipe
Thank you 😊
WOW. LOVELY
Thank you🙏
Delish!
Thank you.
thanks for sharing this recipe. well explained. how to use the silixon mould 1st time can u suggest. i heard i hv to soak in water but not sure
Thank you so much. Glad you liked it. 😊
We just wash the silicon moulds well with soap that's it. After using it we soak in hot water to get rid of the food particles & oil, and then wash it with soap.
Delicious
Yes, they indeed are super delicious. A must try recipe.
Look delicious 😋
Thank you🙏
Do give it a try
👍👌
Thanks for Sharing this detail Milk cream recipe.
U hv mentioned - "Immediately transfer to a Greased Plate" - that means should we apply butter to the Melamine plate, please reply.
You're most welcome 😊
You can apply the butter beforehand for the plate and keep it ready. Then start with the recipe.
LOOKS SO YUMMMMY 😋 🤤
Thank you🙏
This seems like a perfect recipe... thanks for sharing.
You're most welcome😊
Can u suggest a full fat /full cream milk brand?
We have used Gokul Special full cream milk
Ok thank u
Use pulse mode to grind the cashewnuts.
Thanks for excellent receipes and for the tips. Do we keep it for one day to harden in the fridge. Happy Christmas and Happy New Year 2021
Glad that you liked our receipes and their format 🙏.
For your question: They need to dry well at room temperature and not in the refrigerator.
Merry Christmas & Happy New Year to you too!
@@MJsGrubHub You said to use icing sugar if it is sticky won' t it be very sweet.
@@lourdesnoronha4199 you may also put it in the microwave on high for 10 secs. Repeat this process a few times till it hardens a bit. When the mixture is hot it will still be sticky. You will know it is done only once the mixture has cooled down.
@@MJsGrubHub Thanks for you informative tips.
@@MJsGrubHub @ Big Thanks for sharing your recipe. People like you who make this world a better place to live in. God Bless. Merry Christmas and a prosperous new year. 👍👌👏🙏💐
Can I make this with Evaporated milk or condensed milk cans? Any change to the recipe then?
We prefer making milk cream with fresh milk. You may use sweetened condensed milk though as it saves on cooking time. Sweetened condensed milk usually has around 50% sugar in it, so no need to add sugar but check on the can to be sure. Also check on the can if it has been reduced from 1 litre of milk. So you directly add the cashew powder and proceed from there. Note the cooking time would reduce and vary as milk has already been reduced. You will have to do the ice water test to check if it is done (after 20 mins probably). If not done cook for some more time and test again.
Note:
You will have to add sugar if using evaporated milk.
Using evaporated/sweetened condensed milk will affect the color of the milk cream. It will be a bit darker than the one prepared from fresh milk.
Hope this helps.
Can we use almond powder instead also is it possible if I use 400 GM sugar instead of 450 gm
Hi Wilma, milk cream is always made of cashew nut powder. You may use almond powder instead if you are allergic to cashew nuts but then the taste won't be the same and would be more like almond toffee.
For your second question: Reducing sugar would increase the cooking time and might affect the color of the milk cream.
Hope this helps. If you happen to try it with almond powder do share your feedback.
@@MJsGrubHub thank you for ur response. I will try with cashewnut only then don't want to take risk 😃 Tks again
From where did u get the mould
These moulds are from Mumbai. Arife Lamoulde at Crawford Market.
You get these moulds in any general stores in Mumbai , especially during Christmas
How can make out that the qty of milk is reduced to half any indication ?
You may place the wooden spoon/spatula vertically in the centre of the pan/vessel at the beginning and note the milk level. When it reaches half the mark it has reduced to half. It is more of a visual judgement. Hope this helps. If you happen to try it do share your feedback. Would be happy to hear from you.
@@MJsGrubHub I tried but my milk cream was sticky properly the oil of cashewnuts . It is taking long time to harden. I do not have a microwave.
@@lourdesnoronha4199 did you test it in cold water before removing from the pan? You must have removed it early. Option 1) If it is too sticky you could put it back on the pan and cook for some more time (the color would darken though) and test it before removing it.
Option 2) Add some powdered cashew nuts (or sugar) and knead lightly. You may flatten the mixture on a plate and leave it open overnight at room temperature for it to dry slightly (flip in between) before moulding them.
Hope this helps.
@@MJsGrubHub Probably I have taken it before as I started again a smell. Thought it would burn though I kept on medium heat. I think I need more practice in this. Test method was not happening as You said. Because of the smell I did not cook it further. May be I shd have cooked on lower flame I could do test water check. I think that is very importance. You have to master this art. As of now I am just a beginners started doing sweets just last year Christmas . Thanks a million for patience valuable information and taking Your Precious Time. Thanks once again to guide. Happy Christmas and Happy New Year
Sorry what did you mean "flip in between " not familiar with these terms.
Is it raw milk or pre-boiled ??
It is raw milk
Can i use a thick bottomed aluminium vessel. Will the colour of the milkcream change?
Yes, you can use
@@MJsGrubHub will the colour of the milkcream change to the aluminum colour?
No, it won't change
How to harden milk creme. My milk creme turned soft.
You must have removed it early from the gas. Knead it with powdered sugar or check this 8:40
Can the cashewnuts be reduced?
No
Cashewnuts should be 200 gms for 1 ltr milk
Why they are not white
Mama for last 6 years I am making this method only but my milk cream change in brown colour after keeping on low flame. For 2 litres I make. It takes 6 hrs to reduce n u r saying for 1 litres 40 minutes. Hwz that possible mam. Can't make it.
Hi Silvia, we too have been following this recipe for a very long time now and it never takes us more than an hour of total cooking time. Many others have also tried this recipe with good results. The cooking time could increase due to various factors as mentioned in the tips section at the end of the video (like do not make more than 1 litre at a time, use a heavy wide bottom pan, etc.) but six hours seems too much. The brown color is because of the extensive cooking time. Next time follow this recipe in detail and you shouldn't go wrong. We would suggest you making it in two batches of 1 litre.
Goan ?????
Isn't this an East Indian sweet ?
They are very good at it.
We get chinese food in India so does that mean it shud me made only by a chinese....chill bro. Merry Chrismas
Surely it can be made by anyone....
But we still call it Chinese Food.
We dont rename the dish
This is not a Goan sweet.
@@gogoagoans2771 well u r right.
But Goans are not familiar with Milkcream.
Are you a politician 😂😁🤣 . They too have no other work besides renaming. What difference does it make . Just prepare this and enjoy. Instead of wasting time discussing nonsense it’s better to thank and appreciate the person who shared this wonderful and easy recipe. Merry Christmas.😁👍🙏
My mixture becomes dry and powdery. What should I do
Hi Shalini, you seem to have overcooked the mixture. Grind the mixture in a dry grinder into a powder. Apply little butter for your hands and knead till it forms a soft dough. Add few drops of rose water if needed. Hope this helps.
@@MJsGrubHub Hi..... Thank you for the prompt reply. Will do that. Happy Christmas to you and all at Home 💕💕
@@shalinirodrigues6192 👍 Thank you.
Merry Christmas to you and your family too!
What to do if the dough turns out very soft?
Hi Yvette,
As mentioned in the tips section at the end of the video, microwave on high for 10 seconds. Repeat this process till it hardens. It will still be soft when hot. You will know it is done only after the mixture has cooled down.
You could also add some powdered sugar and knead.
Sometimes leaving the mixture open overnight (at room temperature) also helps.
I just want to know whether u r taking 1 litre milk n preparation timing 35 minutes it's wrong for me it took more 1 n half hour tell the truth that in video u r taking half litre of milk. So that I can take it seriously
Probably you need to read the details again. Prep time is 35 min. And prep time means getting things ready before actual cooking.
He has also given cooking time as 55 min.
If someone is taking time to share the recipe and make a video, we should respect and appreciate it. It is not a matter of our rights. A little humble comment makes sense. All his recipes are so detailed and perfect, you will hardly find anybody doing that.
The cook time mentioned is 55mins and it is for 1 litre milk. You must have got confused between prep time and cook time.