Indian Coffee Recipe – Condensed Milk & Quick Homemade DDL

Last Updated on 2 months by Neha Deshmukh

Indian Coffee Recipe – Condensed Milk & Quick Homemade DDL

Okay, let’s be real. Is there anything better than a steaming cup of chai or coffee to start the day? For me, it’s definitely a close tie, but sometimes you just need that coffee kick! This Indian coffee recipe is a little different – it’s rich, creamy, and uses a super quick method for making a delicious, homemade DDL (Date & Dry Fruit Ladoo) that takes things to the next level. I first made this for my family during a particularly chilly winter, and it’s been a staple ever since. It’s seriously comforting!

Why You’ll Love This Recipe

This isn’t your average coffee. It’s a hug in a mug! Here’s why you’ll adore this recipe:

• Rich & Creamy: The condensed milk adds an incredible sweetness and velvety texture.
• Quick DDL: Forget spending hours making traditional ladoos. This method is a game-changer.
• Easy to Make: Seriously, it comes together in under 10 minutes prep time, plus the DDL cooking time.
• Customizable: Adjust the sweetness and strength to exactly how you like it.

Ingredients

Here’s what you’ll need to whip up this delightful coffee:

• 1 can (approx. 397g) condensed milk
• 1 cup (240ml) water
• 1 tsp instant coffee powder (approx. 2g)
• 3 tbsp homemade DDL (Date & Dry Fruit Ladoo) – recipe below!

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Condensed Milk: Don’t skimp on the quality here! A good condensed milk makes all the difference in richness. It’s the secret to that lovely creamy texture.
• Quick DDL: We’re making a simplified version of DDL, perfect for adding to coffee. It adds a subtle sweetness and a lovely depth of flavour.
• Instant Coffee: I prefer using a good quality instant coffee – something with a robust flavour. Nescafe Classic is a reliable choice, but feel free to experiment with your favourite brand!

Step-By-Step Instructions

Alright, let’s get brewing!

1. Make the DDL: Remove the label from the condensed milk can. Place the can in a pressure cooker and fill it with water, ensuring the water level is about 3 inches above the can.
2. Pressure Cook: Close the lid of the pressure cooker without the weight. Turn the heat to medium-high and wait until steam starts to emerge. Then, add the weight and cook for 3 whistles on high heat. After the whistles, reduce the heat to low and simmer for 30-60 minutes, depending on how thick you like your DDL. (I usually go for 45 minutes!)
3. Cool & Transfer: Let the pressure release naturally. This is important! Once cooled completely, carefully open the can and transfer the cooled DDL to a clean jar.
4. Brew the Coffee: In a saucepan, whisk together the water, instant coffee, and 3 tablespoons of your homemade DDL.
5. Heat & Froth: Heat the mixture over medium heat until it just starts to boil. Then, the fun part – pour the coffee between two cups 3-4 times. This creates a beautiful, frothy layer on top.
6. Serve & Enjoy: Pour immediately into your favourite mug and enjoy! Or, chill for a refreshing iced coffee.

Expert Tips

A few little things I’ve learned over the years:

• Don’t rush the cooling process for the DDL. It needs to be completely cool before opening the can.
• Adjust the DDL amount. If you like it really sweet, add a little more!
• Frothing is key! Pouring between cups really does make a difference in the texture.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level – Cardamom/Elachi Infusion: Add a pinch of cardamom powder (about ¼ tsp) to the coffee while heating for a fragrant twist. My grandmother always added this!
• Sweetness Level – Adjust Condensed Milk: Use less condensed milk for a less sweet coffee, or add a touch of sugar if you prefer.
• Iced Coffee Adaptation: Let the brewed coffee cool completely, then pour over ice. A splash of milk is optional!
• Festival Adaptations – Special occasions: For Diwali or other festivals, garnish with a sprinkle of chopped nuts or a dusting of cocoa powder.

Serving Suggestions

This coffee is perfect on its own, but here are a few ideas to make it extra special:

• Serve with a side of biscuits (cookies) or namkeen (savory snacks).
• Pair it with a slice of homemade cake or a traditional Indian sweet.
• Enjoy it as an after-dinner treat with family and friends.

Storage Instructions

• Homemade DDL: Store the cooled DDL in an airtight jar in the refrigerator for up to 2 weeks.
• Brewed Coffee: Best enjoyed immediately! However, leftovers can be stored in the refrigerator for up to 24 hours.

FAQs

Got questions? I’ve got answers!

• What is DDL and why is it used in Indian coffee? DDL stands for Date & Dry Fruit Ladoo. It’s a traditional Indian sweet made from dates, nuts, and ghee. It adds a unique sweetness and flavour to the coffee.
• Can I use regular milk instead of condensed milk? You can, but the coffee won’t be as rich or creamy. If using regular milk, you’ll also need to add sugar to taste.
• How do I adjust the coffee strength? Add more or less instant coffee powder to suit your preference.
• What type of instant coffee works best for this recipe? A robust instant coffee like Nescafe Classic works well, but feel free to experiment with your favourite brand.
• How long can I store the homemade DDL? You can store the homemade DDL in an airtight jar in the refrigerator for up to 2 weeks.

Enjoy your delicious cup of Indian coffee! I hope this recipe brings a little bit of warmth and comfort to your day.