मिल्क क्रीम | Milk Cream | Sanjeev Kapoor Khazana

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4 cups milk
1 cup cashew powder
1½ cups sugar
Butter for greasing


• Bring milk to a boil in a non-stick pan.
• Add sugar and mix till it melts.
• Add cashew powder, mix and cook till the mixture thickens and leaves the sides of the pan. Stirring continuously.
• Take the pan off the heat and transfer the mixture into a bowl.
• Grease your fingers with some butter and add small portion of the mixture into silicon moulds. Press and even out the top. Allow to cool for 5-10 minutes.
• De-mould and set aside at room temperature for 8-10 hours.
• Serve as required.

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