Nutty Yoghurt Fudge
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.
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
Little saffron milk , chopped almonds, chopped cashew and chopped pistachio
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.
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.