Put the milk powder in a large bowl.
Using a small spoon, gradually add condensed milk into the milk powder, checking from time to time the consistency of the batter.
Mix together. It should form a thick paste. It should not be runny. In case the paste is runny, just add a few cups of milk powder until the paste thickens. Refrigerate for at least 2 hours for easier handling.
You can use a pastillas mold like this one, or you can just simply round it up with your palms.
I prefer getting a small amount and roll them in sugar.
You can leave it as is or you can go a step further by lining them up in a cookie sheet and baking them for not more than 2 minutes. Just enough to give the pastillas that toasted taste.
I went ahead and made use of my caramel syrup and designed my toasted pastillas as such.
