|1 no||505 g condensed milk tin (sweetened)|
|1½ cup||Sugar (160ml cup is used 2 measure)|
|1 tsp||Vanilla essence|
|1 pinch||Dry roasted cardamon powder|
|Ghee to grease the tray & knife|
Mix water and sugar in a heavy bottomed pan and bring it to a boil. When it thickens & reaches three thread consistency add the condensed milk & stir for few minutes. Do not put on high flame, always put on low or medium heat.
Add vanilla essence & cardamom. Keep stirring continuously until you see a stage when the paste thickens and forms a soft ball.
Lack of cutlery in uni hostel lead to use a bowl (3in thickenss grrr…..)to transfer the milk toffee which supposed to be transferred into a flat tray. Thickness of 1cm is preferable. (2 cm x 2cm square as well)
You can use 2 or 3 drops of pineapple emulsions as well with vanilla. It gives a different taste.
Condensed milk tend to pour out when boiling. So keep stirring continuously. You can swtich off the flame time to time if it troubles you.
June 4, 2007
You can add 1/4 Teaspoon of coco powder when adding condensed milk, which gives the real colour of milk toffee.