First, in a mixing bowl take 1 cup of milk with 1/2 cup of milk powder.
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Add granulated sugar with the milk and stir it continuously to completely melt down.
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Put the pan on medium to high heat, cook the milk, by stirring it frequently to prevent from stick to the pan.
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Continuously keep stirring the milk and scrape its froth from the sides of the pan.
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Boil the milk until reduced to 300 ml or almost half. For me it takes 12-13 mins to get that consistency.
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Add 1/8 tsp or a pinch of baking soda with the milk, bubbles will first appear on the milk’s surface.
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Low the heat, once milk will slowly start thickening, stir it continuously by scraping the sides of the pan.
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After 6-7 mins of continuous stirring, when milk gets thick turn off the heat. Our condensed milk is ready. Remove the pan from heat.
Pour this sweetened condensed milk through a strainer to make a smooth, lump-free & creamy consistency.
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condense milk aka milkmaid or mithaimate is ready to use. Store it in an airtight container in the refrigerator for one month.
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