“Homemade Condensed milk(with all possible Tips,Do’s & Don’ts)”

“Homemade Condensed milk(with all possible Tips, Do’s & Don’ts)” Recipe

Recipe Cuisine: Indian | Recipe Category: Dessert
Prep Time: 0 min   | Cook time: 1 ¼ hour    | Serves: 2-3

What if you can use leftover milk in your freeze..into anything which can be used as a egg replacement for your yummy cakes..can be used in lots of lots of dessert recipes...

yes..it is Homemade condensed milk..

I usually prefer to make it in the home and either use it fresh or keep it in a freeze then use it in my dessert recipes..Homemade taste more better than market bought..bcz they add extra food additives & flavoring agents into it which is not good for our health..

Let's start making this recipe at home...

 

 Ingredients
                             

500 ml toned milk

1 cup white sugar

 Pinch of baking soda

Kitchen Tools Required

1 deep fry pan

1 spatula

1 big size bowl

1 air-tight container to keep it in a freeze

         

           

               

                                     Step by step procedure:

Prepare Condensed milk

Step-1 Heat deep kadhai, now keep the flame to medium to high, then add slowly milk into it. Let the milk boil once.

Step-2 Now keep the flame low and after 20 mins add sugar into it.

Step-3 Now allow it to cook on low flame at-least for 1 hour or so..keep stirring the milk within every 2-3 mins otherwise milk will burn from bottom of the kadhai and then taste of condense milk will be not so good.

Step-4 A will get thick yellow color milk and milk is reduced to half. 

Step-5 Now add baking soda into it and immediately switch off the flame. Mix very well again until the foam disappears. Now let it cool down first then transfer it in a bowl or keep it in a air-tight container at-least for 20 days and use it when required.

Enjoy it as it is with spoon..or use it in a egg-less cake(in replacement of egg) or add this condense milk while making ghee, halwa or in many desserts.  

Tips:

• Make sure to cook milk on low flame in the pan.
• Prefer to make condensed milk using full cream milk as you don’t need to add any thickening agent due to full cream in the milk but if in case you don’t have full cream milk then you can easily use toned milk(by adding baking soda to give thickness)
• You can use soy milk or coconut milk in place of toned milk.
• You can replace white sugar with brown sugar or with honey.
• If using full cream milk then add 1 teaspoon of butter at last to give it more shining texture as well as thickness.
• Don’t add baking soda when milk is still cooking. Add it when milk is done.

             "Do you have any questions?"

Please leave a comment below with any questions. Thank you!