@@GetCookingNow For sure will let you know.Just had a question, what's the shelf life of this sweet.I mean for how long will it stay fresh...I live in a very cold country.
Celine, If you have very fine cashew nut powder then you can add it directly without making the paste. But I still prefer making the paste as it gives a smoother finish to the end product.
Hi , beautiful recipe ❤ may i know if we can make these 2 weeks in advance n store in airtight container at room temperature? Will they be good enough please?
Jessie, I wouldn't add it myself as it may not taste good. I personally prefer rose essence! You could add it in a small quantity of paste and check how it tastes. If you like it you add it in the entire paste.
I prepared it today and kept for cooling but it became harder was not able to make small balls, but still every one enough the taste, i want to make again for Christmas what to do so that it come in soft form
Alex, once you make the milk cream dough start kneading the dough while it is still hot enough for you to handle it without burning your hand. If you let it cool completely you will not be able to knead it as it will become hard. Follow the instructions given in the video completely and it should turn out great.
Alex, it doesn't get hard even if you cool it down completely. It will be harder to massage, but most probably you have over cooked the dough while cooking I guess it has hardened due to that. So next time do the tests I have shown while cooking the milk cream & remove it from the heat as soon as it is done. Then massage it once it once it is warm enough to handle.
Celine it will also depend on the type of vanilla essence you have used. If you want your milk cream to be more whiter you could try using clear vanilla essence instead of the darker one.
@@GetCookingNow Thanks for your reply. I used Vanilla extract. Yet it turned out slightly brown, in spite of cooking on a very dim flame. People who take orders I always find their milk cream white
Celine, the people who sell milk cream most probably use White Gel food color to make their Milk Cream white, you can also try it if you really want it Pure White. White Gel food coloring is widely used in baking, especially in Fondants, cake decorations, wipped creams etc.
Im waiting to try out your Season's recipes. Thanks very much Chef.
Thelma, Thank you so much, we have many more recipes to come 🙂
Like 56 superb sharing so tempting👍👍👍
Thank you so much 👍
Well explained. Thank you.
Must try❤
Thanks Sabina & you're welcome. Yes, you definitely try this recipe. 🙂
Thank you for the detailed recipe❤
Yvonne, you're most welcome & thanks for the feedback. Wishing you and your loved ones a Merry Christmas in advance 🌟🎄☃️🎅❄️
Nicely explained. Thanks
You're welcome Sylvia 😄
A perfect and wonderful recipe
Thank you for sharing
Thank you so much Leander & you're welcome
Wow Thank U so much for ur lovely yummy recipe video 🙏👌👍🤩😋🤗
You're welcome Santhoshini & Thank you so much for your lovely comment 🙂
Thank you loved the line test will try
You're welcome Audrey 🙂
Well Explained Thanks
Thank you so much Bina 🙂
Wishing you a very Happy New year filled with lots of love, happiness, success & prosperity.
Stay safe & Enjoy! 🎊⭐🎄☃️🌟🎁
Thank you so much ma'am for sharing this recipe
You're most welcome Nikita 🙂
This is one confectionery yreat that I never get.But you shared a practical technique...The line test.Will surely try it your way.Thanks for sharing.
Thank you so much for your lovely feedback...yes the line test will clearly show you if the mixture is ready. Let me know how it turns out🙂
@@GetCookingNow For sure will let you know.Just had a question, what's the shelf life of this sweet.I mean for how long will it stay fresh...I live in a very cold country.
Juliet, if you live in a cold country then it should last atleast 15 days.
Thank you for this delicious milk cream recipe 👌👍
You're most welcome 🙂
Delicious 🌷🌷🌷Milk Cream Thanks dear u lovely people
Ravina, You're most welcome 🙂
Nice 😘 we'll try. Thank-you
You're welcome Ludin 🙂
Is it necessary to make the cachew paste?Awaiting your reply
Celine, If you have very fine cashew nut powder then you can add it directly without making the paste. But I still prefer making the paste as it gives a smoother finish to the end product.
Thanks for the recipe
You're welcome Charmaine 😀
They look delicious.
Thank you so much 🙂
So easy and yummy thank you jona here
Jona, you're most welcome & thanks for giving us your feedback 🙂
Lovely 😋
Thank you so much Esperance 🙂
Can you pls share a goan baath recipe. Thanks
We will be sharing the Baath recipe around the second week of December.🙂
Hi , beautiful recipe ❤ may i know if we can make these 2 weeks in advance n store in airtight container at room temperature? Will they be good enough please?
Cassie, it advisable to keep it in the fridge as it will last much longer, maybe even a month.
@@GetCookingNow oh great, thank you so much, is it same with Marzipans too?
Yes Cassie, same with the Marzipan too.
@@GetCookingNow thank you for your prompt reply ❤️🤗 have a great season
You're welcome Cassie, wish you a great season too!
Nice can u show with condensed milk
Maria, We won't be able to do a condensed milk recipe this year, maybe next year we will release a video.
Should it be kept in the refrigerator how days will it last if kept outside or air tight container.
Alex, in the refrigerator it will atleast last a month. Keeping it outside is not advisable since it is made with milk.
Hi can you show to make Goan baath please
Rashmi, We will try & put up the recipe for Baath in the next week
👍👍
Thanks Jocyleen 🙂
Very nice recipe,How much will be total weight
Alex, We haven't measured the weight. But You should get 55 to 60 pieces.
Thanks
You're welcome!
Nice
Thank you so much Tinkur 🙂
Can I add mint flavoring
Jessie, I wouldn't add it myself as it may not taste good. I personally prefer rose essence! You could add it in a small quantity of paste and check how it tastes. If you like it you add it in the entire paste.
How about date rolls?
Sylvia, we may do it next year as we have an extremely busy schedule this year. Thanks for the request !
I prepared it today and kept for cooling but it became harder was not able to make small balls, but still every one enough the taste, i want to make again for Christmas what to do so that it come in soft form
Alex, once you make the milk cream dough start kneading the dough while it is still hot enough for you to handle it without burning your hand. If you let it cool completely you will not be able to knead it as it will become hard. Follow the instructions given in the video completely and it should turn out great.
The video says keep the mixture to cool and you say make the dough when it is still hot follow the video or you.
Alex, it doesn't get hard even if you cool it down completely. It will be harder to massage, but most probably you have over cooked the dough while cooking I guess it has hardened due to that. So next time do the tests I have shown while cooking the milk cream & remove it from the heat as soon as it is done. Then massage it once it once it is warm enough to handle.
My mixture has turned out sticky and I am unable to form a dough please help trying it for the first time
Suzanne, Did you perform the cold plate test before removing it from the heat?
Suzanne, put butter on your hand & keep massaging until it becomes a smooth pliable dough. It should be fine at the end.
Where did you get the mould from ?
Audrey, In Bombay & Goa you can pick it up from Arif, they specialise in baking items.
Or you can check out on Amazon, it will be definitely available
Will check out thank you
Great 👍
Which brand full fat milk
Yummy 😋 Big like Kiya stay contact
Thank you so much Vimal 🙂
I followed your steps but my milk cream did not not turn out
white. Please help
Celine, it doesn't come out fully white, any milk that is cooked will never be white, it's always slightly off white.
Celine it will also depend on the type of vanilla essence you have used. If you want your milk cream to be more whiter you could try using clear vanilla essence instead of the darker one.
@@GetCookingNow Thanks for your reply.
I used Vanilla extract. Yet it turned out slightly brown, in spite of cooking on a very dim flame.
People who take orders I always find their milk cream white
Celine, the people who sell milk cream most probably use White Gel food color to make their Milk Cream white, you can also try it if you really want it Pure White. White Gel food coloring is widely used in baking, especially in Fondants, cake decorations, wipped creams etc.
Good comment.@@celinemiranda5906