Stop Buying Condensed Milk [Making is Healthy, Easier]

Commercial condensed milk often contains extra sugar and preservatives. Making it at home from fresh milk gives you better taste and a healthier option.

Ingredients

milk (I use 4% fat milk)

Optional flavor: ¼ tsp vanilla extract or ground cardamom

How to make condensed milk at home

It's very easy to make condensed milk at home. Your nanis and dadis used to make kheer this way. My nani used to make khoya for us the same way.

1. Pour the milk into a heavy-bottomed pan and bring to a gentle boil over medium heat.

2. Reduce the flame to low and stir continuously so the milk doesn’t stick or burn. Cook for 45–60 minutes, until the volume is about half and the milk has thickened.

3. Add jaggery or sugar and stir until fully dissolved. I don't add any sweetener here as I use it for multiple recipes that often demand a sugar-free (stevia).

4. If you like, stir in vanilla extract or cardamom for extra aroma.

5. Let the mixture cool to room temperature, then blend for 20–30 seconds until smooth.

6. Pour into a clean, dry glass jar and refrigerate.

Variations and Tips

• For a low-sugar version, use stevia or erythritol instead of sugar.

• To make it lower in fat, use low-fat milk—cooking may take a bit longer.

• For extra richness, stir in 1 tsp of sesame oil or ghee before cooling.

Use your homemade condensed milk in desserts such as kheer, kulfi, coffee, cakes,desserts, or drizzled over fresh fruit.

Comments

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