A simple formula with healthy ingredients. Not only is this considered a very good egg replacement in bakes and creams, it opens doors to many interesting recipes including Gooey Chewy Caramel Candy, Dulce De Leche (caramel sauce/caramelized milk), no egg Icecream , amazing Indian desserts like coconut laddoo and many more.

Special thanks to Amarjeet Singh ji, a fellow member in one of my gluten free groups. I had been thinking of trying my hands on making condensed milk at home but didn’t really do anything about it for a long long time. When he shared that he makes it at home all the time, it was just the push I needed. Thankyou for being an inspiration . He even shared how I could go about it . A wonderful soul he is.

 

I remember tasting condensed milk at a friend’s house; licking my finger again and again.

 

I generally stay away from things very sweet. I like them but in smaller quantities followed by something salty. Never had a sweet tooth actually. This turned out to be an exception. Really !

All you need is Milk and Sugar. Some people like to stir in butter at the end. I haven’t done it so far. I Request all to use A2 Milk.

I have made it using my Iron wok as well as steel cooking pan. I urge you not to use teflon coated cooking pans as they are detrimental to our health. I use my iron wok for most things. In case you don’t have one or do not wish to use it, steel is the next best option, health wise.

One more advice is to ensure that the impurities which come on the surface while making condensed milk are removed well. They are not good for our bodies. More explanation is shared within the recipe .

Making of condensed milk at home

I have tried making condensed milk in two different ways:

  1. Hands Free Method
  2. Constant Vigil Method

Have shared both the methods in the step by step recipes below, under two separate headings. Whatever method you choose to make condensed milk, it tastes equally delicious. Actually it’s a fail proof recipe. Very forgiving indeed.

 

 

Summary

  • Cooking Technique: Simmering
  • Preparation Time: 5 mins
  • Cooking Time: 60 mins

 

Ingredients

1 litre Milk (4 cups plus 40ml)
11/2 cups Sugar

Steps

  1. Pour Milk and add sugar in a heavy bottom cooking pan.
  2. Place the pan on medium heat & stir continuously till the sugar dissolves completely.
  3. Continue to stir so as not to allow a film (malai) to form on the surface.
  4. Once it reaches a stage where you can see bubbles just beginning to come, reduce heat to as low as possible.
  5. Some bubbles will still be seen, but under the surface, nothing really coming up. The milk should not be bubbling up. Only under the top surface, there should be bubbles seen. This is important. Do not touch at all. In case you see bubbles coming up & the heat from your stove cannot be reduced further, place a griddle on the stove and place your cooking pan over the griddle at low heat. This will do the trick. Ensure that the griddle is a little hot when you place the milk pan on it. Do not touch the milk at any point.
  6. There will be some froth collecting on the sides. Those are the impurities , which will need to be removed. Do not worry at this stage, we will remove them at the end. Do not touch the top layer at all.
  7. Soon you will see that the milk is bubbling strongly, but only under a thin film which has got formed on the surface. This is a good sign. You are doing well.
  8. You can go and take a cat nap now. It takes about 40 minutes to an hour from the beginning till the end depending upon the outside temperature, specific stove heat, pan base etc.
  9. Once you feel that the milk has reduced to 1/3rd of the quantity you started with, remove from heat.
  10. Quickly yet gently push the top film (made of impurities) away and pour out the pure condensed milk without any impurities.The film will stick to the pan and will make it easy for you to pour out the condensed milk. Couldn’t take a pic at this stage. I was worried that the impurities would harden. If delayed, the layer gets hardened & it gets difficult to separate the impurities.
  11. That’s it ! cool it down, pack it up in a glass jar, place it in the fridge. Stays good for more than a week. Haven’t tried more than that as yet.

 

Summary

  • Cooking Technique: Simmering
  • Preparation Time: 5 mins
  • Cooking Time: 60 mins

 

Ingredients

1 litre Milk (4 cups plus 40 ml)
11/2 cups Sugar

Steps

  1. Pour Milk and add sugar in a heavy bottom cooking pan.
  2. Place the pan on medium heat & stir continuously till the sugar dissolves completely.
  3. Continue to stir so as not to allow a film (malai) to form on the surface.
  4. Once it reaches a stage where you can see bubbles just beginning to come, reduce heat to as low as possible.
  5. There will be some froth collecting all over. Those are the impurities , which will need to be removed. As and when you see the foam collecting on the sides or anywhere else, gently remove them using a spatula. A silicon spatula works best.
  6. Let the milk continue to simmer, while you remove the impurities as and when they show up. Initially you can do it in a gap of about 3 to 5 minutes. As the milk thickens, this will need to be done more frequently.
  7. Once you feel that the milk has reduced to 1/3rd of the quantity you started with, remove from heat.
  8. Pour out the pure condensed milk without any imp
    urities. Remove if you still see any impurities .

  9. That’s it ! cool it down, pack it up in a glass jar, place it in the fridge. Stays good for more than a week. Haven’t tried more than that as yet.

 

 

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