Milk cream or milk toffee is a quintessential Christmas sweet prepared amongst the Goan Catholics and East Indians. It is a delicious fudge made with milk, sugar, and cashew nuts. Sharing my Mum’s milk cream recipe with condensed milk, a much quicker version that tastes just as good as the ones made traditionally.
My Christmas sweet platter is incomplete without marzipan, milk cream, and fruit cake! If either of these is missing, my platter just feels incomplete, that’s how much I love these sweets!
Making a batch of milk toffee always sparks beautiful memories! I am transported back to my younger days when we would help my Mum prepare this sweet. After we were done with dinner, my younger sister, Rochelle, and I would prep up to make milk cream. I can still picture shaping them so meticulously and also, gobbling some right away 😀
These look like Christmas marzipan sweets, but are usually not colored, and are mostly shaped into pretty shells. Along with the shell shapes, I’ve also made some flower shapes. Either way, don’t they look good?
These milk cream sweets are super addictive, and a little labor intensive, but the shortcut version using condensed milk that I’ve learned from my Mum is a true lifesaver!
- Ingredients needed
- How to make Goan milk cream (milk toffee) – Step-by-step process
- Storage instructions
- Recipe Tips
- Frequently asked questions
- You may also enjoy the Goan Christmas sweets
- Goan Milk Cream | Milk Toffee
Ingredients needed
Sweetened condensed milk: I’m using just one can of condensed milk for this recipe. If you like to make a bigger batch, use 2 or more cans and increase the quantity of remaining ingredients accordingly. Keep in mind that the cooking time will increase
Cashew nuts: I’ve used skinned, unsalted cashews. I’ve sifted the powder for a smooth appearance. You may use readymade cashew flour too.
Butter: You will need some butter for the milk mixture, as well as to grease your palms and molds while shaping the milk creams. This will prevent them from sticking too much while shaping. I’ve used salted butter, the salt helps balance out the sweetness in this recipe. If using unsalted butter, add a tiny pinch of salt, about 1/8 teaspoon.
Vanilla extract: I’ve used regular vanilla extract to flavor the milk creams. You can also use clear vanilla extract to keep the color of the milk toffee lighter.
How to make Goan milk cream (milk toffee) – Step-by-step process
Step 1: Grind cashews to a fine powder
Add 50 grams (1/3 cup) of skinned, unsalted cashews to a blender and grind to a fine powder. Use the pulse setting to grind cashews so that they don’t release oil. Sift and set aside. ( Photos 1 to 3 )
Grease a heatproof or steel plate with melted butter and set it aside. ( Photo 5 )
Step 2: Cook the fudge mixture
In a heavy-bottomed or nonstick pan, add 400 grams can of sweetened condensed milk, along with the cashew powder. ( Photos 6 and 7 )
Switch on the heat to medium-low, and stir with a silicone or wooden spatula until smooth. ( Photo 8 )
Continue stirring until the mixture thickens, about 15 minutes. ( Photos 9 to 11 )
Now, add 14 grams (1 tablespoon) of salted butter and stir till the mixture leaves the sides of the pan. Takes another 5 minutes approx on medium-low heat. ( Photos 12 and 13 )
Add 1 teaspoon of pure vanilla extract, mix well and cook for 2-3 minutes. ( Photos 14 and 15 )
Switch off the heat.
To test: Drop a little mixture into a bowl of ice-cold water, if you can form a small ball by rolling it between your fingers, it’s done. If not, continue cooking for another 2 to 3 minutes. ( Photos 16 and 17 )
Step 3: Transfer to a plate and cool the mixture
Transfer this mix to a greased plate, and spread it out evenly in a flat layer using a spatula. Allow to cool down for 20-30 minutes. ( Photo 18 )
Grease a spatula with melted butter or oil.
After 30 minutes, lightly knead the mixture like a ‘dough’ using a spatula to fold the bottom of the mixture towards the center until the mixture starts coming together and forms a ball.
You don’t need to form a smooth ball, rather just get the mixture together until it is no longer sticky. You may also do this with your fingers, but do not over-knead the mixture. ( Photos 19 and 20 )
Step 4: Shape and unmold the milk toffee
Grease the molds and your palms with melted butter. ( Photo 21 )
Pinch portions of the dough, and make smooth balls by rolling between your palms.
Press into silicone/rubber molds to shape the milk toffee. Remove excess dough and smoothen the surface using your fingers. ( Photos 22 and 23 )
Gently tap the back of the mold to release the molded milk cream and place them on a plate or tray lined with parchment paper. ( Photos 24 and 25 )
Allow them to dry overnight on the counter. They will feel firm to the touch but have a soft and melt-in-the-mouth interior.
Storage instructions
Store milk cream in an airtight container at room temperature for up to 2 weeks. You may also refrigerate it for a longer shelf life. Bring to room temperature before serving.
Recipe Tips
Heavy-bottomed pan: I prefer using a good quality, wide, nonstick pan for this recipe since the mixture doesn’t stick to the bottom. Also, it offers more surface area and hence the mixture cooks uniformly and faster as opposed to using a wok. You may also use any other heavy-bottomed pan for this recipe.
Cook on low to medium-low heat: Cooking on low heat will prevent caramelization of the sugar present in condensed milk, thereby retaining a lighter color in the finished milk creams. If you cook this mixture on high heat, you may end up with a darker-colored milk cream. Also, you run the risk of burning the mixture.
Stir frequently: Do not leave the pan unattended as the mixture will stick to the bottom of the pan and burn. Burnt milk cream is no good, so please keep an eye out.
Do not overcook the mixture: Overcooking will cause the milk toffee to turn hard when it sets.
The right time to take the pan off the heat: When you see the mixture leaving the sides of the pan, check if it can form a ball as directed in the instructions above. If you take the pan off the heat very early, the mixture will be sticky and difficult to mold into shapes.
Allow the mixture to cool completely: When the mixture is warm, it is sticky, and you may end up using more butter to grease your palms to shape them. When the mixture is at room temperature, it is a lot easier to press it into the molds and shape them. They also unmold effortlessly.
What is the difference between traditional milk cream and milk cream made with condensed milk?
Traditionally, milk cream is prepared by reducing whole milk to half of its quantity, and sweetening it with sugar. Ground cashews are then added and the mixture is cooked until it thickens and leaves the edges of the pan.
The shortcut version just uses canned condensed milk instead of simmering the milk for a long time. Also, since condensed milk is already sweet, it eliminates the need to add extra sugar.
I’ve tasted both versions and I don’t find much difference quite frankly. The ones made with whole milk tend to look a little whiter and a little softer than the ones made from condensed milk. Regardless, if you follow all my tips, these too will turn light in color with an equally delicious texture and flavor!
Can I make this without a mold?
If you do not have silicon molds, you can roll the mix out with the help of a rolling pin (grease the board and rolling pin with little butter so that it can be rolled without any sticking) and cut it into desired shapes.
Alternatively, you can set the mixture in an 8-inch square pan overnight, cut into squares and serve it as a fudge.
You may shape them by hand too. You can use a toothpick or fork to make designs over them.
Can I use other nuts?
I personally prefer using cashew nuts in this recipe. But you can use other finely ground nut flour like almond flour, walnut flour, hazelnut flour, etc.
You may also enjoy the Goan Christmas sweets
- Bebinca
- Guava cheese
- Marzipan
- Coconut Toffee
- Baath cake
- Doce de grao (chana dal fudge)
- Karanji/Neureos
- Kormolas
- Shankapali
- Kalkal
- Walnut fudge
- Coconut ice
- Christmas fruit cake
- Date rolls
I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.
You can also FOLLOW me on Facebook , Pinterest, Instagram & Twitter
Editor’s note: This recipe was originally published on Nov 22, 2016. It has been republished and updated with new images, video, and content on Dec 21, 2022.
Goan Milk Cream | Milk Toffee
Ingredients1x2x3x
- 400 grams sweetened condensed milk
- 50 grams cashew nuts skinned, unsalted, 1/3 cup
- 14 grams salted butter, 1 tbsp, plus more as needed to grease the plate, molds, and palms
- 1 teaspoon pure vanilla extract or 1/2 teaspoon of vanilla essence
Instructions
Grind cashews to a fine powder
- Add cashews to a blender and grind to a fine powder. Use the pulse setting to grind cashews so that they don’t release oil. Sift and set aside.
- Grease a heatproof or steel plate with melted butter and set it aside.
Cook the fudge mixture
- In a heavy-bottomed or nonstick pan, add sweetened condensed milk, along with the cashew powder.
- Switch on the heat to medium-low, and stir with a silicone or wooden spatula until smooth.
- Continue stirring until the mixture thickens, about 15 minutes.
- Now, add butter and stir till the mixture leaves the sides of the pan. Takes another 5 minutes approx on medium-low heat.
- Add 1 teaspoon of pure vanilla extract, mix well and cook for 2-3 minutes. Switch off the heat.
- To test: Drop a little mixture into a bowl of ice-cold water, if you can form a small ball by rolling it between your fingers, it’s done. If not, continue cooking for another 2 to 3 minutes.
Transfer to a plate and cool the mixture
- Transfer this mix to a greased plate, and spread it out evenly in a flat layer using a spatula. Allow to cool down for 20-30 minutes.
- Grease a spatula with melted butter or oil.
- After 30 minutes, lightly knead the mixture like a ‘dough’ using a spatula to fold the bottom of the mixture towards the center until the mixture starts coming together and forms a ball.
- You don’t need to form a smooth ball, rather just get the mixture together until it is no longer sticky. You may also do this with your fingers, but do not over-knead the mixture.
Shape and unmold the milk toffee
- Grease the molds and your palms with melted butter.
- Pinch portions of the dough, and make smooth balls by rolling between your palms.
- Press into silicone/rubber molds to shape the milk toffee. Remove excess dough and smoothen the surface using your fingers.
- Gently tap the back of the mold to release the molded milk cream and place them on a plate or tray lined with parchment paper.
- Allow them to dry overnight on the counter. They will feel firm to the touch but have a soft and melt-in-the-mouth interior.
Video
Notes
Nutrition
Goan Milk Cream | Milk Toffee
Ingredients
- 400 grams sweetened condensed milk
- 50 grams cashew nuts skinned, unsalted, 1/3 cup
- 14 grams salted butter, 1 tbsp, plus more as needed to grease the plate, molds, and palms
- 1 teaspoon pure vanilla extract or 1/2 teaspoon of vanilla essence
Instructions
Grind cashews to a fine powder
- Add cashews to a blender and grind to a fine powder. Use the pulse setting to grind cashews so that they don’t release oil. Sift and set aside.
- Grease a heatproof or steel plate with melted butter and set it aside.
Cook the fudge mixture
- In a heavy-bottomed or nonstick pan, add sweetened condensed milk, along with the cashew powder.
- Switch on the heat to medium-low, and stir with a silicone or wooden spatula until smooth.
- Continue stirring until the mixture thickens, about 15 minutes.
- Now, add butter and stir till the mixture leaves the sides of the pan. Takes another 5 minutes approx on medium-low heat.
- Add 1 teaspoon of pure vanilla extract, mix well and cook for 2-3 minutes. Switch off the heat.
- To test: Drop a little mixture into a bowl of ice-cold water, if you can form a small ball by rolling it between your fingers, it’s done. If not, continue cooking for another 2 to 3 minutes.
Transfer to a plate and cool the mixture
- Transfer this mix to a greased plate, and spread it out evenly in a flat layer using a spatula. Allow to cool down for 20-30 minutes.
- Grease a spatula with melted butter or oil.
- After 30 minutes, lightly knead the mixture like a ‘dough’ using a spatula to fold the bottom of the mixture towards the center until the mixture starts coming together and forms a ball.
- You don’t need to form a smooth ball, rather just get the mixture together until it is no longer sticky. You may also do this with your fingers, but do not over-knead the mixture.
Shape and unmold the milk toffee
- Grease the molds and your palms with melted butter.
- Pinch portions of the dough, and make smooth balls by rolling between your palms.
- Press into silicone/rubber molds to shape the milk toffee. Remove excess dough and smoothen the surface using your fingers.
- Gently tap the back of the mold to release the molded milk cream and place them on a plate or tray lined with parchment paper.
- Allow them to dry overnight on the counter. They will feel firm to the touch but have a soft and melt-in-the-mouth interior.
Video
Notes
Nutrition
Til laddu is a traditional Indian dessert prepared during Makar Sankranti. This sweet and nutty, sphere-shaped sweet is made with roasted sesame seeds and jaggery.
Makar Sankranti is celebrated with great fervor and devotion across various states in India. Til ladoo is traditionally made to celebrate the occasion and shared with friends and family.
My office colleagues would often share these laddus with us while saying the words ‘ tilgul ghyaa ani god god bola ‘ (which means take the til gul laddu and speak sweetly). Pretty great, isn’t it?
These laddus are also known by other names like tilache ladoo, til gul, tilgul ladoo, til gud ladooi in Marathu, tal na ladoo in Gujarati, tilkut in Bihari, til ke laddu in Hindi, ellu unde or ellu urandai in Kannada, and sesame seed and jaggery ladoo in English.
Til means sesame seeds and gul, gud, or gur is jaggery.
Each family has their own way of making this laddu. This is not something that was made in my household, but having lived in Mumbai, I’ve feasted on quite of few of them.
I’ve learned to make these laddus from my friend, Yogita. Last Makar Sankranti, we got together to make about 1 kg of these scrumptious laddus.
This year I simply had to share it on the blog and I really hope you will give it a go.
- Significance of Makar Sankranti festival
- Why should you make these laddus?
- Ingredients needed
- How to make til ke laddu – Step-by-step process
- Storage instructions
- Recipe Tips
- Frequently asked questions
- You may also enjoy these ladoo recipes
- Til Laddu | Sesame Laddu
Significance of Makar Sankranti festival
Makara or Makar Sankranti is a celebration of the harvest festival in India. It marks the arrival of spring and the transition of the Sun into the zodiac sign of Makara rashi (Zodiac sign of Capricorn).
This festival is mostly celebrated on the 14th of January, but sometimes it may be celebrated on the 13th or 15th of January.
It is also celebrated as Thai Pongal in South India, Bihu in East India, and Maghi or Lohri in North India.
Why should you make these laddus?
Sesame seeds are a good source of many nutrients and so is jaggery. The combination of these ingredients in the laddu offers numerous health benefits and makes it ideal to consume during the winter.
Sesame seeds and jaggery have heat-inducing properties and provide the body warmth needed during the winter.
Harsh winters can make many people feel lethargic and fatigued, and these calcium and iron-rich sesame laddus provide a much-needed boost of energy.
It also makes for a delicious snack, especially for growing children.
This protein-packed til laddu is perfect to satisfy those sweet cravings post meals or simply enjoy it as a snack sans the guilt. It is a healthier alternative to refined sugar-laden sweets.
The best part is that it is a pretty quick recipe! It all comes together in under 30 minutes.
Ingredients needed
To make til laddu, you need 4 simple ingredients, which are;
Sesame seeds: I’ve used white sesame seeds, but honestly any kind will work, hulled, unhulled, black sesame seeds, or a combination, whatever you have at hand. You need to roast the seeds as it removes the moisture and also enhances the nutty flavor and crunchy texture.
Jaggery: I’ve used the keshar chap jaggery for these ladoos, which is a darker variety. You can also use light-colored Kolhapuri jaggery.
Ghee: You need little ghee to make the jaggery syrup, it adds a subtle aroma. You will also need ghee to grease your palms while forming the laddus.
Cardamom: To flavor these laddus.
Raw peanuts (optional): I love the flavor and extra crunch these add, but feel free to skip them.
Coconut (optional): I’ve skipped adding it, but you can dry roast about 1/4 cup of unsweetened dry shredded coconut until golden brown and add it along with the roasted sesame seeds.
There are two ways this laddu is prepared;
- With jaggery syrup
- Without jaggery syrup
I’m sharing the first method. It is not a very beginner-friendly method, hence it would be great if you have some help around. I definitely hope to share the second method next time.
You will get better at this method with some practice, as the consistency of the jaggery syrup is important in determining the final texture of this til laddu.
I’ve shared a lot of tips below and I hope you find them handy along with the quick video tutorial for some visuals.
How to make til ke laddu – Step-by-step process
Step 1: Roast sesame seeds
Heat a heavy-bottomed pan on medium-low heat. Add 150 grams (1 cup) of white sesame seeds and dry roast on medium-low heat, until it starts to pop and the color changes to a light golden. ( Photos 1 to 3 )
Pro tip: Sometimes, the seeds do not pop, and that’s okay, pay attention to the change in color.
Transfer to a bowl and set aside. Add 2 tablespoons of roasted crushed peanuts along with 1/2 teaspoon of cardamom powder, and mix well. ( Photos 4 to 6 )
Step 2: Jaggery syrup
Heat the same pan on medium-low heat, add 1/2 tablespoon of ghee, 1 cup grated or chopped jaggery pieces, and 2 tablespoons of water. ( Photos 7 and 8 )
Cook on medium-low heat until it melts and foam begins to appear. ( Photo 9 )
Cook for 2- 3 minutes and test for the softball stage. Transfer a few drops of the melted jaggery into a bowl of cold water. ( Photo 10 )
If it is too soft, sticky, and cannot be shaped into a ball, continue cooking on low heat for another 1-2 minutes. ( Photos 11 and 12 )
Test again. If you can form a soft and stretchable ball, it is done. ( Photos 13 to 15 )
Step 3: Combine sesame seeds and peanuts with jaggery syrup
Add the sesame seed mixture, and mix well on low heat, until well incorporated with the jaggery syrup. ( Photos 16 and 17 )
Step 4: Make laddus
Pro tip: Switch off the heat and immediately divide the mixture into approximately equal-sized portions using a spatula. ( Photo 18 )
Allow the mixture to cool down for 1-2 minutes or until warm enough to handle.
Grease your hands with ghee or apply water, take a portion of the mixture, and shape them into smooth round balls as shown in the video. ( Photos 19 and 20 )
Set aside on a plate and repeat the same process with the remaining portions. ( Photo 21 )
Do not spend too much time perfecting the round shape as the mixture will begin to harden quickly.
Allow the laddus to cool completely before storing. These laddus stay soft even after cooling down. ( Photo 22 )
Storage instructions
Once the laddoos reach room temperature, store them in an airtight container for up to 1 month.
Recipe Tips
The ratio of jaggery and sesame seeds: You need a 1:1 ratio by weight to make til laddu. I suggest using a weighing scale for best results since cup measures can differ. Also, how you chop or grate the jaggery will affect the way it’s measured in volume. You pack more jaggery if it’s finely chopped or grated as opposed to the larger jaggery pieces.
Making this for the first time? I highly suggest sticking with these quantities as it is just right for a novice cook. Unless you have helping hands, I do not suggest doubling this recipe, since you need to work really quickly to make til gud ladoo.
Roast sesame seeds on medium-low heat: Be sure to roast on low to medium-low heat, or else they will burn and impart a bitter taste to the ladoo.
Grate or chop the jaggery into small pieces: This will allow the jaggery to melt uniformly and prevent it from getting overcooked.
Cook jaggery to the softball stage: Do not overcook the jaggery beyond the softball stage. That will make the ladoo hard like a brittle.
Do not switch off the heat while mixing sesame seeds with jaggery syrup: Doing so will reduce the temperature of the mixture and it will begin to cool down immediately. So, mix the sesame seeds with syrup on the lowest heat just until everything is well combined, we do not need to cook this mixture.
Troubleshooting cold and hard ladoo mixture: If it gets too hard, transfer it back to the pan and melt on low heat until jaggery melts.
Form ladoos while still fairly hot: Do not allow the mixture to cool down completely, or you will not be able to form the ladoos, as the mixture will stiffen and turn crumbly.
The mixture is too hot to make ladoos, what should I do?
Apply some water on your palms and try to form the laddu while still warm.
Halfway through if you feel that the mixture is solidifying, you can put it back on the heat until jaggery melts and continue making the laddu or you can make chikki/brittle using this same mixture.
To do that, simply transfer the mixture to a greased plate or a tray lined with parchment paper, and spread it evenly in a thin layer.
Cut into squares and allow to set.
Why is my laddu mixture not binding?
This can happen due to 2 reasons;
- The jaggery syrup did not reach the right consistency, most probably it is undercooked.
- The mixture has turned cold and stiff.
Put the mixture back on low heat, and cook until the jaggery melts. Drop a little mixture in cold water and check if you can form a soft ball. Do not overcook or they will turn hard!
Try to make the laddus while still warm.
Are these laddus hard or soft?
This recipe will yield soft til laddus, since the jaggery syrup is cooked to a softball stage.
If you prefer crisp, hard laddus like the chikki/brittle, cook the jaggery syrup further until it reaches a hard ball stage. When you drop it on a plate it should give out a sound. That’s the right consistency.
If you make the hard laddus, I suggest making smaller laddus since they are easier to eat.
Can I make this vegan?
Yes, of course, you can! Please swap the ghee with plant-based ghee or coconut oil.
How many calories in 1 til ladoo?
1 til laddu contains 110 calories, 12.7 grams of carbs, 2.2 grams of protein, 6.1 grams of fat, and 9.6 grams of sugar. For the complete nutrition information, please check the recipe card.
Please note that these are approximate values and they will differ according to the size of the ladoo.
You may also enjoy these ladoo recipes
Rava laddu
Coconut ladoo
I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.
You can also FOLLOW me on Facebook , Pinterest, Instagram & Twitter
Til Laddu | Sesame Laddu
Ingredients1x2x3x
- 150 grams sesame seeds, 1 cup
- 20 grams crushed roasted and unsalted peanuts, 2 tablespoons
- 1/2 teaspoon cardamom powder or grated nutmeg
- 1/2 tablespoon ghee
- 150 grams grated or chopped jaggery, 1 cup
- 2 tablespoons water
Instructions
Roast sesame seeds
- Heat a heavy-bottomed pan on medium-low heat. Add sesame seeds and dry roast on medium-low heat, until it starts to pop and the color changes to a light golden.
- Pro tip: Sometimes, the seeds do not pop, and that’s okay, pay attention to the change in color.
- Transfer to a bowl and set aside.
- Add roasted crushed peanuts along with cardamom powder, and mix well.
Jaggery syrup
- Heat the same pan on medium-low heat, add ghee, jaggery and water.
- Cook on medium-low heat until it melts and foam begins to appear.
- Cook for 2- 3 minutes and test for the softball stage. Transfer a few drops of the melted jaggery to cold water.
- If it is too soft, sticky and cannot be shaped into a ball, continue cooking on low heat for another 1 2 minutes.
- Test again. If you can form a soft and stretchable ball, it is done.
Combine sesame seeds and peanuts with jaggery syrup
- Add the sesame seed mixture, and mix well on low heat, until well incorporated with the jaggery syrup.
Make laddus
- Pro tip: Switch off the heat and immediately divide the mixture into approximately equal-sized portions using a spatula.
- Allow the mixture to cool down for 1-2 minutes or until warm enough to handle.
- Grease your hands with ghee or apply water, take a portion of the mixture, and shape them into smooth round balls as shown in the video.
- Set aside on a plate and repeat the same process with the remaining portions.
- Do not spend too much time perfecting the round shape as the mixture will begin to harden quickly.
- Allow to cool completely before storing.
