I have been wanting to make Dulce de Leche for the longest time. However, I have been putting it off because I could not think of ways to use it.
Then last week, there was a discussion about making Dharwad Pedhas using Dulce de Leche (DDL) and so there was an opportunity to make it.
I made the DDL dark and thick because it would help me make the Pedhas quickly. You could make it lighter in colour and of thinner consistency, by cooking it for a lesser time.
The recipe is so simple that I am also embarrassed to write about it, but here it is.
How to Make Dulce de Leche with Condensed Milk in a Pressure Cooker
- Sweetened Condensed Milk – 1 Can (Sealed)
- Pressure Cooker
- Do not unseal the can of condensed milk.
- If the can has a paper label, remove it.
- If the can has a plastic lid, take it off.
- Place the can on its side in the pressure cooker.
- Fill the pressure cooker with enough water so that the water is about 2 inches above the can.
- Close the pressure cooker. Ensure that the weight is in place.
- Over high flame, heat the pressure cooker for 1 whistle.
- Turn the heat to medium low:
- For a light coloured and runny Dulce de Leche, cook for 10 minutes.
- For a darkish coloured and thick Dulce de Leche, cook for 15 minutes.
- For a darkish coloured and almost solid Dulce de Leche, cook for 25 minutes. (I did this because I wanted it for the pedha.)
- Turn the heat off and wait the pressure cook to cool a bit so thatitcan be opened naturally. (About 7 to 10 minutes).
- Do not hold the cooker under cold water.
- Do not remove the weight to relieve the pressure.
- Open the cooker as soon as you can safely.
- Using a pair of tongs, remove the can of condensed milk from the cooker.
- If you leave the can in the cooker, the DDL will continue to cook.
- Let the can cool completely.
- Unseal and enjoy the Dulce de Leche.