Authentic Indian Sweetened Condensed Milk Recipe – Easy Ghee Dessert

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Sweetened Condensed Milk Recipe – Easy Ghee Dessert

Hey everyone! If you’re craving a simple, comforting Indian sweet, you’ve come to the right place. This sweetened condensed milk recipe (often enjoyed as a dessert on its own!) is something my grandmother used to make for us, and it instantly transports me back to childhood. It’s unbelievably easy, requires just a handful of ingredients, and tastes absolutely divine. Let’s get cooking!

Why You’ll Love This Recipe

Honestly, what’s not to love? This recipe is quick – ready in about 20 minutes! – and doesn’t require any fancy techniques. It’s perfect for when you want a sweet treat without spending hours in the kitchen. Plus, it’s incredibly versatile. You can enjoy it as is, or use it as a base for other delicious Indian desserts. It’s a guaranteed crowd-pleaser, and a wonderful introduction to Indian sweets for anyone new to the cuisine.

Ingredients

Here’s what you’ll need:

• 1 tin (approximately 397g) condensed milk
• ¼ cup (60ml) milk
• ¼ cup (60ml) curd (yogurt)
• 2 tsp ghee (clarified butter)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Ghee: Don’t skimp on the ghee! It adds a beautiful richness and flavour that’s essential to this dessert. Homemade ghee is amazing if you have the time, but good quality store-bought works perfectly too.
• Condensed Milk: I usually use a standard, full-fat condensed milk tin for the best results. Different brands can vary slightly in sweetness, so you might need to adjust the cooking time accordingly.
• Curd/Yogurt: This is where things get interesting! In North India, people often use dahi (thick yogurt). Down South, you might find people using a slightly thinner curd. Both work beautifully! Just make sure it’s not overly sour. If your curd is very tangy, you can add a tiny pinch of sugar to balance it out.

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, pour the condensed milk and regular milk into a heavy-bottomed pan. This prevents sticking and ensures even heating. Give it a good mix to combine.
2. Place the pan over medium heat and bring it to a gentle boil. Keep stirring!
3. Now, this is the important part: slowly add the curd while continuously stirring. This is key to preventing lumps. Seriously, don’t stop stirring!
4. Reduce the heat to medium-low and keep cooking. You’ll notice the mixture starting to thicken. This takes a bit of patience, but it’s worth it.
5. Add the ghee and stir it in thoroughly. The ghee will give it that lovely, glossy texture.
6. Continue cooking on low heat for another 2-3 minutes, stirring constantly, until the mixture reaches an idli batter-like consistency. It will thicken further as it cools, so don’t overcook it.
7. Remove the pan from the heat. Remember, it will thicken as it cools! Let it cool completely before serving. You can store it in the refrigerator for up to 4 days.

Expert Tips

Here are a few things I’ve learned over the years:

• Heavy-Bottomed Pan is Key: Seriously, don’t skip this. It prevents scorching.
• Stir, Stir, Stir: I can’t stress this enough! Constant stirring is your best friend when working with condensed milk and curd.
• Don’t Overcook: It continues to thicken as it cools, so err on the side of slightly runnier.

Variations

Want to get creative? Here are a few ideas:

• Spice Variations: A pinch of cardamom powder adds a beautiful fragrance. For a more luxurious touch, try a few strands of saffron! My friend Rani always adds a tiny bit of nutmeg – it’s delicious.
• Consistency: Some people prefer a thicker consistency, almost like burfi. Just cook it for a little longer. Others like it runnier, more like a creamy sauce. Adjust the cooking time to your liking.
• Festival Adaptations: This is a popular sweet during Diwali and Holi. You can garnish it with chopped nuts like pistachios and almonds for a festive touch.
• Vegan Adaptation: Believe it or not, you can make this vegan! Substitute the condensed milk with a plant-based condensed milk alternative (available in most supermarkets now) and use a plant-based butter instead of ghee.

Serving Suggestions

This is delicious on its own, chilled. But you can also:

• Serve it with poori or chapati for a simple yet satisfying meal.
• Use it as a filling for ladoos or burfis.
• Layer it in a glass with some crumbled biscuits for a quick dessert.

Storage Instructions

Store leftover sweetened condensed milk in an airtight container in the refrigerator for up to 4 days. It might thicken slightly upon refrigeration, but it will still taste amazing!

FAQs

Let’s answer some common questions:

• What type of milk is best for this recipe? Full-fat milk works best for a richer flavour and creamier texture. However, you can use low-fat milk if you prefer.
• Can I make this ahead of time? Absolutely! It actually tastes better after it’s been refrigerated for a few hours.
• How do I prevent lumps from forming when adding the curd? The key is to add the curd gradually while stirring continuously. Don’t rush it!
• What is the ideal consistency of the final product? It should be similar to idli batter – thick enough to hold its shape, but still pourable.
• Can this be used as a base for other Indian desserts? Yes! It’s a fantastic base for burfi, ladoos, and other traditional Indian sweets.

Enjoy making this recipe! I hope it brings a little bit of Indian sweetness into your life. Let me know how it turns out in the comments below!