Full Recipe: Powdered Milk Balls (The No-Bake Wonder)
Absolutely – let’s give this recipe the full royal treatment it deserves. If you’ve ever stared at your pantry thinking, “Surely there must be something sweet I can whip up without summoning the baking gods,” then this, my friend, is your answer. Powdered Milk Balls are that humble, no-fuss dessert that manages to be both nostalgic and indulgent – the culinary equivalent of a warm hug from a childhood memory.
This recipe uses only three simple ingredients that are probably already lurking in your kitchen: cornstarch, sweetened condensed milk, and powdered milk. But don’t let the simplicity fool you – these little delights are creamy, chewy, and gently sweet, like condensed magic rolled into bite-sized spheres.
Ingredients (Core Trio):
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1½ cups cornstarch (180 grams) – This is your structure. Cornstarch holds the whole operation together like a loyal best friend.
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7 oz sweetened condensed milk (200 grams) – Brings sweetness and that signature velvety texture.
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2 tablespoons powdered milk – Adds depth and a creamy, milky richness that ties everything together beautifully.
Optional But Wise:
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A little more cornstarch, if your mixture ends up too sticky.
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Extra sweetened condensed milk, if it’s too dry or crumbly.
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More powdered milk, for dusting the final balls – this makes them look polished and gives them an extra creamy oomph.
Method:
1. Combine the Ingredients
In a medium-sized bowl, pour in your cornstarch and powdered milk. Mix them lightly just to blend. Then slowly add in the sweetened condensed milk. Don’t rush it – add a bit, stir, then add more. This helps avoid clumps and makes the mixing more manageable.
Start mixing with a spoon or spatula, but let’s be honest – your hands are going to be the best tool here. Once it starts forming a sticky dough, ditch the spoon and knead gently with your fingers.
2. Work the Dough
The goal is to reach a soft, pliable consistency. If it’s too sticky and clings to your palms like a needy toddler, sprinkle in a teaspoon of cornstarch at a time. If it’s too dry and crumbles like overbaked cookies, trickle in a tiny bit more condensed milk.
The perfect dough should feel smooth, soft, and hold its shape when rolled – not too firm, not too loose. Like modelling clay, but edible and way tastier.
3. Shape the Balls
Once your dough is just right, pinch off small pieces and roll them between your palms into neat little balls. You can go dainty (like truffle size) or more generous (like bonbons), but try to keep them consistent so they look lovely when served.
Lay them out on a plate or tray as you go – spacing isn’t too important since they’re not going in the oven.
4. Add the Finishing Touch
If you’re feeling extra fancy, roll each ball in a light dusting of powdered milk. This not only prevents them from sticking together but adds an extra layer of creaminess and makes them look like you put in twice the effort. Bonus points for aesthetics.
5. Chill or Serve
You can serve them right away, soft and chewy at room temperature, or let them rest in the fridge for 20–30 minutes to firm up slightly. Chilling enhances the texture and gives them a subtle bite – like the difference between room-temp chocolate and one that’s just emerged from a cool breeze.
Why This Recipe Works
It’s easy to be sceptical about a dessert that doesn’t involve baking or elaborate steps, but that’s exactly what makes these milk balls such a hit. They’re fast, mess-free, and rely on ingredients with long shelf lives, which means you can make them on a whim. Think of them as a cross between fudge and soft nougat, but lighter and milkier.
The sweetened condensed milk brings both sugar and moisture, which saves you from needing butter, eggs, or added sugar. The cornstarch provides structure and chewiness, and the powdered milk elevates the flavour beyond simple sweetness into something a little nostalgic, a little rich – like the creamy end of a childhood milkshake.
Variations & Customisations
You can absolutely tweak this recipe depending on what you’ve got or what mood you’re in:
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Add cocoa powder for a chocolate version – swap 1 tablespoon of cornstarch for cocoa.
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Fold in crushed nuts, coconut flakes, or sesame seeds for texture and extra flavour.
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Add a drop of vanilla extract or rosewater for aromatic flair.
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Feeling cheeky? Mix in a splash of rum essence (no judgment here – this dessert isn’t just for kids).
Storage Tips
These beauties can be stored in an airtight container at room temperature for a couple of days, or in the fridge for up to a week. If refrigerated, let them sit out for a few minutes before serving so they soften a bit.
Freezing? Technically, yes – but best eaten fresh. They tend to lose that soft, pillowy charm if frozen too long.
Final Thoughts
Powdered milk balls are proof that sometimes, simplicity wins. They’re the perfect sweet treat when you’ve run out of eggs, don’t fancy preheating the oven, or just want something satisfyingly indulgent without the fuss.
They look adorable on a dessert tray, make excellent gifts when packed in a cute box, and honestly – they’re so easy that making a batch feels more like play than work.
If you’re ready to impress with minimal effort and maximum reward, this is your go-to recipe. Want to scale it up for a party or adapt it for kids? Just say the word.
