Homemade Condensed Milk | Thick & Creamy Milkmaid | Condensed Milk | Homemade Milkmaid
Recipe Information
Homemade Condensed Milk
Cultural Context
Condensed milk has a rich history in Indian kitchens, often used in desserts and beverages. It serves as a staple ingredient for sweets like barfi and kheer, adding creaminess and sweetness. This homemade version allows for customization and avoids preservatives found in store-bought options, making it a beloved choice for many.
sugar
🥗Healthier: honey
💰Cheaper: brown sugar
Honey adds sweetness with a different flavor profile.
butter
🥗Healthier: coconut oil
💰Cheaper: margarine
Coconut oil provides a dairy-free alternative.
Heat a pan and add 1/2 litre milk. Allow this to boil.
When the milk boils, simmer the flame and add 1/2 cup of sugar and mix it well. Keep the flame low and mix continuously for 15 minutes.
After 5 minutes, the milk has reduced to half. Scrape the sides in between and continue to mix for 10 more minutes on low flame.
After 10 minutes, the milk has reduced to a quarter and is nicely bubbling. Mix well.
After 15 minutes, the milk is thick. Check for proper consistency and turn off the flame. Allow it to cool completely.
The milkmaid will thicken as it cools down. Once completely cool, store it in an airtight container.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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