Indian Fudge

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: 20 min
Cook: 10 min
 
YIELD: 3 dozen
LEVEL: Easy

ingredients

  • 2 tablespoons butter, plus more for greasing pan
  • 2 cups dry milk powder
  • 1/4 cup cashews, ground in a food processor, plus 2 tablespoons chopped
  • 1/4 cup plus 2 tablespoons chopped pistachios
  • 1 teaspoon ground cardamom
  • One 10-ounce/300 ml can sweetened condensed milk
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Directions

Grease an 8-by-8-inch square pan.

Melt the butter in a saucepan over medium heat and add the dry milk powder, ground cashews, chopped cashews, 1/4 cup chopped pistachios and ground cardamom. Stir and cook until the mixture begins to turn golden, about 10 minutes.

In a separate pot, heat the sweetened condensed milk over low heat. Pour into the nut mixture and turn the heat off. Stir to combine, and then pour into the prepared pan. Sprinkle with the remaining 2 tablespoons chopped pistachios and let set for at least 20 minutes. Cut into 1 1/2-inch pieces and serve.

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3

Newest Ratings and Reviews

Read all 7 reviews

  • on February 07, 2014

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    If you try to write the recipe from watching it on TV, you'll notice that Bal says she's adding one can condensed milk...I replayed it over and over, trying to find how the dish was sweetened. Then I realized that she probably was using SWEETENED condensed milk...sure enough, once I found the recipe online, I found that is was the sweetened version of condensed milk.

    The recipe looks interesting, especially with toasting the dry milk on the stovetop.

    people found this review Helpful.
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  • on August 18, 2013

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    I didn't like it,the texture was gritty and the taste was just not good enough to go back for.

    people found this review Helpful.
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  • on October 06, 2012

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    I thought this was an excellent recipe. I used the recommendations of the others who tried it and used a half stick of butter and a 14 oz can of sweetened condensed milk and more cardamom. It had great flavor and a nice consistency. I keep it in the refrig. I used all pistachios-about 1 and 1/4 c and I leave most of them whole. Next time, I'll try half salted pistachios and half unsalted. Definitely liked it and will continue making it.

    people found this review Helpful.
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