Homemade Milkmaid / Condensed Milk
I have put Clarified butter in it, which adds brightness in the milkmaid.
If you are using full cream milk then you will not need to add clarified butter.
In the summer, we can keep milkmaid for 1 week only, but in the winter, you can keep it in the fridge for a long time.
From Milkmaid, we make a lot of sweets at home instantly.
When there are unexpected guests, then we can make Coconut laddu, Carrot halwa, Moong dal halwa, Milk cake, other sweets, in a few minutes.
Total Time - 55 minutes
Quantity - 700 ml(Aproox)
Total Time - 55 minutes
Quantity - 700 ml(Aproox)
Ingredients
- Milk – 1 1/2 liters
- Clarified Butter– 2 tablespoons
- Sugar –1 1/2 Cup
- Baking soda 1/4 teaspoon
How To Make Milkmaid
Today, I made milkmaid from the leftover milk(cream was removed beforehand).
First, we will take a heavy bottom pan and apply 1 tablespoon clarified butter in it.
Then add milk to it.
Boil the milk on high flame.
Now add sugar in it.
Stir occasionally.
Milk will start to thicken.
Now add 1 tablespoon of Clarified Butter(ghee) and stir.
Now add baking soda and keep stirring continuously. Switch off the gas.
At this time, the foam will appear in very high quantity so keep stirring it.
The foam will start to finish in 1 to 2 minutes and the milkmaid will be ready.
Do not overcook.
We will filter this milkmaid from the sieve.
Cool and put it in a glass jar, keep it in the fridge for 25 to 30 days.
It can be used to make a cake, kheer, Coconut Ladoo, Gajar (Carrot) ka halwa, Rasmalai etc.
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