Mangalorean Recipes

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Home Christmas Recipes Sweets - from Mangalore Milk Cream Toffee - East Indian

Milk Cream Toffee - East Indian

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Ingredients

Quantity Measure Ingredients Description:
1/2 Liter Milk Good Quality
250 Grams Sugar, Table (Less by 2 tablespoons)
1 Tablespoon Butter (White)
2 Tablespoon Cashew Nuts Grated
  As Required Vanilla Essence  

Method

Mix the milk, sugar, butter and cashew nuts. Cook on medium fire stirring slowly in the beginning. When the mixture seems to be getting thick, start stirring vigorously. Cook till half an hour, leaves the vessel and forms impression when pouring back into the vessel. Put the gas off and add vanilla essence Cool it in the vessel itself. Remove in a big plate and make a dough. Put into fancy moulds. Allow to cool comletely before storing in a container. Can be prepared in moulds.

Note: 2 litres milk and half kg sugar is ok for less sweet to make 100 pieces. Same like Marzipan.

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