I was supposed to be doing month long Blogging Marathon this month, and I was getting ready. Nearly half the posts were done, but then something happened and I couldn’t take part in the BM. Sometimes we expect something to happen which never happens and something unexpected happens which changes the course of our life. I enrolled myself for a fitness course last month and life has become pretty busy after that. It has become so tough concentrating on blog, but I aim to keep the blog alive even though I keep studying. So let me post few of my recipes this month which I prepared for the mega BM.
Diwali is coming up and this month’s post will surely add to the Diwali sweets and savouries. The first one is from Goa. I am pretty fascinated by all the sweets from Goa. When I was listing out recipes, I came across some wonderful recipes and this milk cream is one among them. Made with condensed milk and cashew nut, this just melts in your mouth and is so rich. Traditionally whole milk and sugar are boiled until thick and then cashew nuts powder added to it. It takes a while to reduce milk, but the easier method is with condensed milk. This comes together within 15 minutes and you need to keep stirring the mix to avoid burning. And also the shaped fudge needs to be air dried for 12 – 24 hours to get the firm texture. I used my chocolate silicon mould to shape it, but you can also spread it on a tray and slice into cubes. These cute little fudge bites are quite amazing and are rally addictive. And they are so easy to make too.
Sweetened Condensed Milk – 400 gm
Cashew nuts – 125 gm
Vanilla Essence – 1/2 tsp
Ghee – 1 tbs
Grind cashew nuts to fine powder.
In a heavy bottomed pan, add condensed milk, cashew powder and mix well to combine.
Heat the mixture. Keep flame low and keep stirring the mixture.
Add vanilla essence and keep stirring.
Once the mixture starts thickening, add ghee and mix.
Keep some water ready.
When the mixture leaves the side of the pan, take a small bit and drop it into water.
Try rolling it into a ball. If it holds shape without dissolving in water, the mix is ready.
Remove from flame and keep stirring for a while.
Set it aside on counter until it becomes warm and easy to handle with your fingers.
Have some ghee in a bowl. Apply ghee in your fingers, pinch a small portion of the fudge and roll ti into a sphere.
Put it into the mould and press well so that it fills the mould properly.
Fill all the moulds. By the time the first one will be ready to be removed.
Gently remove the fudge from the mould and place it on a parchment lined tray.
Finish the whole batch and arrange all the fudge on the paper.
Allow them to air dry for 12 hours or overnight.
Store in an airtight jar and refrigerate.