Dulce de leche caramel

DULCE DE LECHE CARAMEL

Dulce de leche (also known as manjar, manjar blanco, and arequipe) is a thick caramel sauce made from milk and sugar. Dulce de leche is the key ingredient in many Latin desserts and pastries. It has a rich caramel flavor that pairs well with both fruit and chocolate, and it makes a wonderful filling for cakes.

Traditionally, this is made by simmering milk and sugar together until it is caramelised and thickened to give you a delicious, silky sauce. This takes 7-8 hours .

DDL  is a thickened, sweetened, caramelised milk spread/sauce. It’s creamy, it’s silky and it’s irresistible

Dulce de leche and caramel can be used as substitutes for one another. They have similar tastes, colors, and textures, and will do the same thing for whatever dish you are using them in.

USES

1. Spread or swirl it into brownies.
2. Smoothies / milkshakes .
3. Use instead of jam and spread ontoasted bread
4. Make caramel ice cream .
5. Dab a bit into cookies.
6. Spread a layer between thin cookies.
7. Melt it a little and then drizzle it over ice cream, swirl into milkshakes or layer a bit into ice cream sandwiches.
8. Spread on pan cakes or crepes or toasts.
9. Served with churros .
10. Spread on waffles.
11. Pour it over pudding
12. For making kheer/Payasam .
13. Spread it on doughnuts.

INGREDIENTS

• 200 OR 400 gm can sweetened condensed milk . Use factory sealed .

CLICK ON THE LINK FOR FULL VIDEO – https://www.youtube.com/watch?v=QwDUMcLvf3w

METHOD

Check the can for any cuts or damages. If the tin is damaged or if there is any cut then don’t use it .

Wipe the can clean and remove the paper label, if any.

Place the can on a stand  in the pressure cooker.[ we can keep it in vertical or horizonatal position ]

Add enough water  upto the level of the can .

Close the pressure cooker, along with the pressure whistle.

Pressure cook on medium flame upto first flame .

After the first whistle , reduce the flame to lowest.

Cook for 20 mins .

It can be cooked for 20 mins for soft texture , 30 mins for silky ,spreadable texture and 35 mins for firm and fudgy texture .

Let the pressure cooker cool down in its own.

Open the cooker and carefully lift out the can .

Allow the can to cool completely before opening.

Open the can, take out the contents and whisk until smooth and use it as you wish .

Transfer into an airtight jar and store in the fridge for up to a month.

NOTE –

1. This method could be dangerous ,if the water dries up completely while cooking .
2. To thin sauce we can add 1 or 2 tbsp warm milk and whisk it .
3. To avoid pressure cooker from blackening , add ¼ tsp citric acid .

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