DessertsEasy

Milk Jelly with Cajeta

Name: Milk Jelly with Cajeta
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 395 g Condensed milk; 1 cdita Vanilla extract; 24 g Powdered gelatine; 200 g Cajeta (Mexican goat's milk caramel); 3 cdas Caster sugar; 1 litre Whole milk

15 min (15 prep + 0 cook) Easy 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Silky milk jelly with Mexican goat's milk caramel

About this recipe

Smooth and creamy milk jelly topped with artisanal goat's milk cajeta (Mexican dulce de leche). A popular Mexican party dessert, elegant in its simplicity.

History & Origin

Jelly is one of the most beloved and democratic desserts in Mexican gastronomic culture. Present at birthday parties, school fetes, patron saint fairs and Sunday tables, jelly occupies an affective place that goes far beyond its apparent simplicity. Mexico developed an authentic jelly culture unparalleled in any other country: the art of multicoloured mosaic jellies, three-dimensional flower jellies and milk jellies with cajeta are genuine expressions of popular culinary creativity. Cajeta, that goat's milk sweet made artisanally in Celaya, Guanajuato since the 18th century, is one of the great treasures of Mexican confectionery. Its flavour is more complex and slightly more acidic than cow's milk dulce de leche, with caramelised notes and a unique aroma that immediately sets it apart. When combined with a soft, lightly sweetened milk jelly, cajeta adds depth and character to what would otherwise be a simple dessert. The envinada version — made with a touch of brandy or wine — is especially appreciated at adult celebrations. This dessert requires neither an oven nor complicated techniques, making it the favourite of Mexican mothers looking to impress at parties without spending hours in the kitchen. The combination of textures — the silky smoothness of the jelly with the thick drizzle of cajeta — is a small masterpiece of everyday Mexican cooking.

Estimated cost

£5.00

Total cost

£0.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

Protein

34g

Carbohydrates

Fat

Fibre

95mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Pour 100ml of cold water into a small bowl and sprinkle the gelatine over the surface. Leave to rest without stirring for 5 minutes to hydrate completely.
💡 The gelatine should look like a rubbery mass. Lumps indicate the water was not cold enough or the mixture was stirred during hydration.
2
Heat the milk in a saucepan over medium heat with the sugar, stirring until dissolved. Do not let it boil; remove from the heat when it starts to steam.
💡 Boiling the milk may alter the final texture of the jelly.
3
Add the hydrated gelatine to the hot milk and stir vigorously until completely dissolved, about 2 minutes. Add the condensed milk and vanilla extract. Mix well.
💡 Make sure no lumps of undissolved gelatine remain.
4
Lightly grease a mould with vegetable oil or non-stick spray. Pour the mixture through a sieve. Leave to cool at room temperature for 15 minutes, then refrigerate for at least 4 hours.
💡 Straining guarantees a perfectly smooth texture without lumps or foam.
5
To unmould, run a knife gently around the edges. Place an inverted plate over the mould and flip it in one quick, firm movement. Generously drizzle with cajeta just before serving.
💡 If the jelly does not unmould, place the mould in hot water for 5 seconds to loosen the edges.