Milkmaid Recipes for Indian Sweets Lovers

When you think of preparing milk related Indian desserts, Nestlé’s Milkmaid is the first ingredient that comes in mind.

There are so many companies selling similar products in the country, but the brand name has become quite synonymous with the sweetened condensed milk. It’d be rare to find someone suggesting other products than Nestlé Milkmaid for sweets recipes.

But, you must be wondering why I am talking about Milkmaid today. Well, the festivals are just around the corner, and we always run out of time during these days.

Hence, I thought it’s the perfect time to share some traditional Indian milkmaid recipes with you. You can make use of these basic recipes in busy days and save some time for other important tasks.

Milkmaid Condensed Milk Recipes

Let’s learn the dessert recipes that can be prepared at home. Please adjust the quantity according to your style and taste.

Badam Kheer

This rich and healthy dish can be made in large quantity without too many changes. It can be your best option to impress your guests as well as someone special.

Serves – 4-5 people

Steps to follow –

  1. Blanch almonds in hot water and peel the covers. In a grinder, get the soaked cashew nuts (8-10 nos.), blanched almonds (10-12 nos.) and milk (1/2 cup), and make fine paste out of it.
  2. On the other side, heat milk (2 cups) on medium flame.
  3. In this, add the milkmaid sweetened condensed milk (as per taste) and almond paste. Mix it well and let the kheer simmer for 10 minutes on low-medium flame.
  4. When it’s done, garnish with Saffron strands and serve as you like.

Peda/Petha

You don’t have to go to the Halwai shop for soft Pedas. Try these milk Pedas at home and you’ll never return to such shops.

Steps to follow –

  1. In a mixing bowl, add the milkmaid sweetened condensed milk (300 gms), milk powder (3-4 tablespoon) and cardamom powder (1 teaspoon). Mix it well till you see no lumps in it.
  2. Transfer this mixture on a non-stick pan and switch on the flame to medium heat. Keep stirring till it becomes little thick in consistency.
  3. Add ghee/clarified butter (1 tablespoon) in it and stir again.
  4. When the mixture starts leaving the edges, take it off the flame. Let it cool down for a couple of minutes, and then start making the pedas with greased palms.

Kaju Katli

This recipe does require a lot of preparation time as well as patience. Thankfully, the use of condensed milk helps in reducing your endless stirring time.

Steps to follow –

  1. Prepare cashew powder (1 cup) with the help of grinder and keep it aside.
  2. Heat water (1 cup) in a heavy bottom Kadai on medium flame.
  3. When it turns hot enough, add the cashew powder, cardamom powder (1/2 teaspoon) and milkmaid sweetened condensed milk (3 tablespoon) in it.
  4. Keep stirring this mixture on low flame till it becomes thick. Take it off the flame in a bowl and wait for a couple of minutes till it cools down.
  5. Knead it into a dough and flatten as per desired thickness with greased rolling pin. Cut it into diamond shapes and refrigerate for 20 minutes.

Gulab Jamun

There are quite a few way through which you can make this delightful delicacy at home. Here’s another simple way for you –

Steps to follow –

  1. In a mixing bowl, add the milkmaid sweetened condensed milk (1/2 tin), baking powder (1/2 teaspoon), all purpose flour (1-1/2 cups) and ghee (1 tablespoon). Knead it into a soft dough and keep aside for an hour.
  2. In a vessel, prepare sugar syrup of one string consistency on low-medium flame.
  3. Prepare Gulab Jamun balls with the help of raised dough and deep fry them till golden brown.
  4. Now, transfer these balls into the sugar syrup. Let them absorb the syrup for an hour.
  5. Garnish them with sliced Pistachios and serve as you like.

Channar Payesh (Bengali Paneer Kheer)

This Bengali Kheer can be a great treat on special occasions.

Serves – 5-6 people

Steps to follow –

  1. Boil milk (1 ltr) in a heavy bottom vessel. Add the condensed milk (2/3 tin) and simmer for a couple of minutes.
  2. Grate paneer (300 gms) in a bowl and add it into the simmering mixture. Mix it well.
  3. Add your favorite dry fruits and cook this mixture on low-medium flame.
  4. Take it off the heat and add rose water (1/2 teaspoon). Serve it warm.

Makhane ki Kheer

Want to eat something sweet on Vrat days? Prepare this easy Makhane ki Kheer in your kitchen.

For more Vrat recipes, please go through this post. You will find all related recipes there.

Serves – 5-6 people

Steps to follow –

  1. Soak the Makhanas (2 cups) in water for half an hour and grind them coarsely in a grinder.
  2. Boil milk (1 ltr) in a vessel on medium flame.
  3. When the milk comes to boil, add the crushed Makhanas and grated coconut (2 tablespoon). Cook this mixture for 10 minutes on low flame.
  4. Add the milkmaid sweetened condensed milk (300 gms) in it and cook till you get the perfect consistency.
  5. In the end, garnish the kheer with sliced almonds and saffron strands.

Kalakand

If you want to serve a unique dessert in your thali, Kalakand would be the best option to surprise everyone.

Steps to follow –

  1. Grate paneer (200 gms) coarsely and keep aside.
  2. Heat a non-stick pan on low flame and add the milkmaid sweetened condensed milk (200 gms) in it.
  3. When it turns warm, add the grated paneer and mix well. Keep stirring this mixture on the same flame.
  4. After 10 minutes, it should start leaving the edges. Switch of the flame and pour it in a greased mould.
  5. Refrigerate it for half an hour. Once it sets properly, cut into squares and garnish with slivered pistachios and almonds. Dust a little bit of cardamom powder.

Double ka Meetha

This rich Hyderabadi delicacy goes well with traditional Biryanis and Pulaos.

Serves – 2/3 people

Steps to follow –

  1. Cut the bread slices (4 nos.) into triangles and remove the edges. Shallow fry them and keep aside.
  2. Heat the full fat milk (1/2 ltr) and milkmaid sweetened condensed milk (1/3 cup) in a heavy bottom vessel.
  3. Reduce the milk mixture on low flame till it thickens. Switch off the flame.
  4. Dip the bread slices in sugar syrup for 2-3 minutes. Take them to the serving plate and gently pour the cool milk mixture on top of them.
  5. Garnish it with sliced almonds and saffron strands.

Shahi Tukda

Its preparation style is very much similar to Double ka Meetha, though Shahi Tukda is considered as more authentic Mughalai dessert. There is a small difference in both the recipes.

Serves – 2/3 people

Steps to follow –

  1. Prepare Rabri with milk (1/2 ltr), milkmaid sweetened condensed milk (1/2 cup), grated paneer and cardamom powder.
  2. When the Rabri mixture thickens up, switch off the flame and remove it in a bowl.
  3. Cut the breads in triangular shape and remove the edges. Shallow fry them in ghee.
  4. In a serving plate, place the fried breads and pour Rabri on it.
  5. Garnish with mixed dry fruit pieces and saffron strands.

Rasmalai

For those who don’t like plain Rasgullas, you should serve them with Rasmalai.

Steps to follow –

  1. In a mixing bowl, add the milk powder (1 cup), baking powder (1 teaspoon), ghee (2 teaspoon) and whisked egg (1 nos.).
  2. Knead a soft dough out of it and make Rasgulla balls with the help of your palms.
  3. Prepare Rabri as shown in above recipes.
  4. In this Rabri mixture, add the saffron strands, slivered almonds, pistachios and cashew nuts. Stir well for 2 minutes.
  5. Turn the heat to low level and add Rasgullas into it. Remove the prepared Rasmalai in serving bowl after few minutes and refrigerate for 30 minutes.

Halwa Dishes

Most of the halwa delicacies are prepared with milk and sugar. Therefore, you can easily replace these two important ingredients with Nestlé Milkmaid.

That’s it! You don’t have to make any other changes in your halwa recipe. Just add the condensed milk as per your taste.

I have also posted the healthy version of Carrot Halwa recipe. You can check it out here.

Basundi

This traditional dessert dish is often found in Engagement and Weddings parties. It’s easy to prepare at home too.

Serves – 4-5 people

Steps to follow –

  1. In a heavy bottom vessel, add milk (1 ltr) and milkmaid sweetened condensed milk (200 gms).
  2. Switch on the flame and cook it for 20-25 minutes on low flame. Keep stirring the mixture continuously.
  3. When it starts to thicken up, add the slivered pistachios and almonds.
  4. Switch off the flame and take it out in a bowl. Refrigerate it for 30 minutes and serve chilled.

Kesar Kulfi

Kulfis are great to kill the scorching heat in the summer days. Here’s how you can make one for yourself –

Serves – 5-6 people

Steps to follow –

  1. Soak the saffron strands in warm milk.
  2. In a heavy bottom pan, add milk (1 ltr) and milkmaid condensed milk (300 gms).
  3. Cook for around 15 minutes on low flame till the milk reduces in quantity.
  4. Add the cornflour paste (1 tablespoon; dissolved in milk) and mix well. Cook it for another 5 minutes.
  5. Finally, add the saffron milk in it and stir again. Take it off the flame and pour the mixture into popsicle moulds.
  6. Freeze them for a couple of hours.

Coconut Barfi/Ladoo

If you want to gift someone, make this barfi or ladoos and pack them in nice package. I’m sure they will fall in love with it.

Steps to follow –

  1. Heat ghee (1 tablespoon) in a non stick pan and add fresh desiccated coconut (2 cups) in it. Stir fry it for a couple of minutes on medium flame.
  2. In this, add the cardamom powder (1/2 teaspoon), milk (1 cup) and milkmaid sweetened condensed milk (1-1/2 cups). Stir the mixture on low flame till it leaves the edges.
  3. Switch off the flame and pour the barfi mixture in a greased tray.
  4. Let it cool down for few minutes in refrigerator. Then, cut into diamond pieces and garnish with sliced pistachios.

Strawberry Ice Cream

No need to wait for Strawberry season! Just get the Strawberry jam from local grocery store and make this Ice cream.

Serves – 6-8 people

Steps to follow –

  1. In a mixing bowl, add the whipped cream (2 cups), milkmaid sweetened condensed milk (1 tin), vanilla extract (1/2 teaspoon) and strawberry jam (3-4 tablespoon).
  2. Mix these ingredients thoroughly and pour into a tray.
  3. Keep this tray inside the freezer for 3-4 hours.
  4. Scoop it out when you wish to serve.

Mango Sandesh

These fresh and homemade Sandesh can rock your mini parties. So, do try making them as discussed below!

Steps to follow –

  1. In a mixer, add the mango pulp (1/2 cup), milkmaid sweetened condensed milk (200 gms), paneer (250 gms) and maida/all purpose flour (1 tablespoon). Blend it to a fine paste.
  2. Heat a non-stick pan on medium flame and add the blended paste in it.
  3. Stir this mixture for 15-20 minutes on low flame. Remove it off the flame and take it out in a greased tray.
  4. Keep it in the refrigerator for half an hour. Once it’s set properly, cut into squares.
  5. Garnish the Mango Sandesh with saffron strands and chilled mango cubes.

Conclusion

I hope you liked these Milkmaid recipes. I tried my best to explain all these recipes, but it’s really difficult to share the detailed dessert recipe in such lengthy post.

If you find any difficulties while making these recipes, please let me know. I will try to help you out. You may also refer to some YouTube videos for in depth cooking guides, as these recipes are pretty known in Indian food culture.

Do you want me to include any other recipe in this list? Drop a comment below.

0 comments… add one

Leave a Comment