Nutty Yoghurt Fudge

Nutty  Yoghurt  Fudge

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For the last few days I have been thinking as to how to process this fudge. I specially wanted to post this recipe for  Christmas. You can make this at once.  A very interesting recipe. I have used icing sugar which has cornstarch, which acts as the binding agent. Grill it in the Microwave. The top crust is  golden, the whole fudge is spongy and bouncy. Has a  very  subtle and an attractive colour. The rose water in the fudge gives an extra punch to the dish. Have a Colourful  Christmas.  Enjoy this fudge with all your family and friends. Happy Fudge Making .  Once again a very Happy Christmas.

Ingredients

Hung, thick  curds – 2 cups

Crumbled Paneer – 1 cup

Icing sugar  –  6 tablespoons

Finely chopped cashew nuts – 1 and 1/2 tablespoons

Rose Water – 3/4 teaspoon ( gulab  jal )

Saffron mixed in little hot milk – 1 pinch

Milk powder –  4 tablespoons

Cardamom powder – 3/4 teaspoon

To  Garnish

Little saffron milk , chopped almonds, chopped cashew and chopped pistachio

Method

Take a mixie jar.  Add the curd  mixture and the crumbled paneer.Blend briefly till the Yoghurt and Paneer mixes well.  Transfer the blended items to a big bowl. Add the chopped cashew,  icing sugar, rose water and  cardamom to the curd mix. Mix very well. Add the milk powder. Mix well. Take ramekins. Fill the mix to 3/4 . Put the ramekins into a microwave  and grill them for  3 to 5 minutes till golden spots appear on top. A thin crust will be formed. Remove from the oven. Garnish. Cool. Cover the ramekins and chill them in the refrigerator for 4 to 6 hours. Serve.

Scoop  and  enjoy.

Chef’s  Tips

1) As an option,  can add little fruit purée.

2) Ramekins are the best and easy to serve.

3) Nutty Yoghurt Fudge is very soft and has a really subtle rose flavour.

4) Chill the fudge in the normal compartment of the fridge. Do not freeze.

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