Dulce de Leche: Made With Condensed Milk In a Pressure Cooker

Dulce de Leche with Condensed Milk and Made in a Pressure Cooker
Dulce de Leche

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


  1. Sweetened Condensed Milk – 1 Can (Sealed)
  2. Water


  1. Pressure Cooker


  1. Do not unseal the can of condensed milk.
  2. If the can has a paper label, remove it.
  3. If the can has a plastic lid, take it off.
  4. Place the can on its side in the pressure cooker.
  5. Fill the pressure cooker with enough water so that the water is about 2 inches above the can.
  6. Close the pressure cooker. Ensure that the weight is in place.
  7. Over high flame, heat the pressure cooker for 1 whistle.
  8. Turn the heat to medium low:
    1. For a light coloured and runny Dulce de Leche, cook for 10 minutes.
    2. For a darkish coloured and thick Dulce de Leche, cook for 15 minutes.
    3. For a darkish coloured and almost solid Dulce de Leche, cook for 25 minutes. (I did this because I wanted it for the pedha.)
  9. Turn the heat off and wait the pressure cook to cool a bit so thatitcan be opened naturally. (About 7 to 10 minutes).
    1. Do not hold the cooker under cold water.
    2. Do not remove the weight to relieve the pressure.
  10. Open the cooker as soon as you can safely.
  11. Using a pair of tongs, remove the can of condensed milk from the cooker.
    1. If you leave the can in the cooker, the DDL will continue to cook.
  12. Let the can cool completely.
  13. Unseal and enjoy the Dulce de Leche.


Dulce de Leche - The Pressure Cooker Method
Dulce de Leche


  1. Aruna, I was scared to try this in any method as I thought the sealed can will burst and ruin everything. Now you have given me the confidence to venture! I must say, you are very brave! Cheers!!!

      1. It is only those who dare that soar high and risk taking is not everyone’s cup of tea! It is not everyday we meet someone like that. So, please discover and share new techniques with us!

  2. Devilishly easy pressure cooker recipe! Love it. Now I know what to do with the cans of sweetened condensed milk that were purchased in error by my husband when I sent him to the store for evaporated milk.

  3. Is that all Aruna? When ever I hear about dulce de leche, I would think its out of my scope 😉 but this looks simply easy and awesome…When ever possible I will try it 🙂 Thanks for the clean and clear instructions….

  4. I have made it on the stove but it took MUCH longer. This is wonderful… I would be a little bit scared to do it though. Did you keep it under pressure for 25 minutes? Did you put a “weight” on the can to keep it submerged- or did you just cover it with 2 inches of water?

    1. Hi

      I just covered it with enough water so that there was 2 inches of water above the can. I lay the can down on its side because otherwise it would bounce about in the water. The can is heavy enough not to need any weight.

      First, cook on high flame for 1 whistle as we say in India or 1 release of pressure. Then turn the heat down and continue to cook. For about 10 min of you want a thick but flows consistency, for more time if you want a more solid consistency (I wanted this).

      The idea is also to remove the can from the cooker as soon as is naturally possible so that the DDL does not cook further. Do NOT open the can before it cools to room temperature.

I would love to hear your thoughts and suggestions. Do leave me a comment.