By Moumita Paul
First, in a mixing bowl take 1 cup of milk with 1/2 cup of milk powder.
Use a whisker to make sure that the mixture would be lump-free.
Add granulated sugar with the milk and stir it continuously to completely melt down.
Put the pan on medium to high heat, cook the milk, by stirring it frequently to prevent from stick to the pan.
Continuously keep stirring the milk and scrape its froth from the sides of the pan.
Boil the milk until reduced to 300 ml or almost half. For me it takes 12-13 mins to get that consistency.
Add 1/8 tsp or a pinch of baking soda with the milk, bubbles will first appear on the milk’s surface.
Low the heat, once milk will slowly start thickening, stir it continuously by scraping the sides of the pan.
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.
condense milk aka milkmaid or mithaimate is ready to use. Store it in an airtight container in the refrigerator for one month.