DULCE DE LECHE - Learn how to make Dulce De Leche using a Condensed Milk Can- 20 min Pressure cooker recipe

Dulce de leche is a sweetened confection belonging to the Latin American origin and is believed to have been discovery of serendipity. It involves slow cooking of sweetened milk for several hours that results in a thick, sticky pudding.
Its intense sweetness and rich and creamy texture finds wide use  in desserts and baking. The popular one to mention is the Banofee Pie.  Check out my Banofee pie recipe. Dulce de leche is definitely the best Christmas edible gift an avid baker can ever get. 

Making Dulce de leche the classic way can be a very tedious and time consuming process and most of all demands lot of fuel. 
Surprisingly, I found out this pressure cooking method with 
condensed milk to be the easiest way with equally good results. That too under 25 mins. Sounds good ? Its too true to believe.

Preparation time: 5 min
Cooking time : 20 min
Recipe level: Easy
Recipe category : Dessert/ Sweet
Cuisine : World
Calories: 60 cal for 1 tbsp

  • Condensed milk can ( any brand)
  • Pressure cooker
  • Remove the label from the condensed milk can. Lay it horizontal inside the pressure cooker.
  • If using an aluminium pressure cooker, add 1/4 tsp of citric acid to prevent black deposits.
  • Fill water until half the can is immersed.
  • Close and cook on high flame. Put the pressure cooker weight on when you notice steam and cook up to one whistle. 
  • Lower the flame and cook for 20 min. Switch off and cool.
  • Once the pressure releases, open the cooker and leave the can in the hot water to let it cool by itself. Do not open the can at any point when it is hot.
  • When the can cools completely, wipe dry and open. What you will see inside is a delicious quantity of sweetened, thickened milk, beautifully brown or gift wrap the unopened can.
  • Cover and store it in refrigerator. Keeps good for one month.


Why/ How does the condensed milk turn brown on cooking?
  • Whenever a mixture of proteins (amino acids) and sugars ( reducing sugars) are heated, there is a chemical reaction between them (between the carbonyl and amino groups) causing Non - enzymatic Browning to food. This is termed as Maillard's reaction (Professor Louis Camille Maillard). Eg: browning of baked goods, occurence of brown spots while boiling milk,  toasted bread , Dosa crust etc. Watch the video below to understand the chemical reaction, if you are interested.

  • Dulce de leche is definitely a sugar spiking delicacy. Please be aware that it is calorie rich and hence working out after eating this/such desserts is a MUST-DO.


  1. Delicious Sowmya.. very interesting.. I liked the first picture very much. I have a can of milkmaid at home.. u are tempting me to try it :)

  2. Very nice , never made it , will try soon :-)

  3. I always my DDL in pressure cooker, whenever I am in a mood for it. I have used up half of my can and now the other half is waiting for me to utilise it... hehe...

  4. Looks so yummy and great that its 20 mts recipe. awesome pa

  5. Good piece of article.. Great to know the science behind the cooking!! Well explained!


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