How to make Milk Toffee -
Sweet condensed milk cooked with sugar and butter to make delectable toffee
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Condensed milk , Sugar
Cuisine : Fusion
Course : Desserts
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You can also find more Desserts recipes like Chocolate Orange Loaf Fruit Cocktail Custard-Cook Smart Mixed Mithai Custard Farm House Fruit Cake
Milk Toffee Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve :
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Milk Toffee Recipe
Condensed milk 400 grams
Sugar 4 tablespoons
Vanilla essence few drops
Butter 4 tablespoons
Method
Step 1
Heat condensed milk, sugar and vanilla essence in a deep non stick pan, stirring.
Step 2
Add butter, mix and cook on low heat stirring continuously, for ½ hour or till the mixture starts leaving the sides of the pan.
Step 3
Pour mixture into a silicon mould and let it cool down to room temperature. Place in refrigerator to set. Cut into any shapes and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
