Red Velvet Fudge

Name: Red Velvet Fudge
Total time: 1200 s
Yield: 4 serve
Cuisine: Indian
Ingredients: 4 eggs; 3 cup coconut milk; 3/4 cup sugar; 2 tbsp condensed milk; 1 cup leftover vanilla cake; 1 tsp vanilla extract; 1- 1/2 tbsp cocoa powder; 2 tbsp rice flour; 1/2 cup dedicated coconut; 1 tbsp thick cashew paste; 1 tbsp thick almond paste; 2-3 drops red food colour for nice colour (it's optional); 2 tbsp ghee; as needed diffrent types some coloured beads for decoration

Uzma Khan @cook_9248551

#Love
A sweet, lovely, innovative and yummy recipe for my love once, who is very special for me.

Uzma Khan @cook_9248551

#Love
A sweet, lovely, innovative and yummy recipe for my love once, who is very special for me.

Saved

Ingredients

pre-20,cook-20 mins

4 serve

4eggs
3 cupcoconut milk
3/4 cupsugar
2 tbspcondensed milk
1 cupleftover vanilla cake
1 tspvanilla extract
1- 1/2 tbsp cocoa powder
2 tbsprice flour
1/2 cupdedicated coconut
1 tbspthick cashew paste
1 tbspthick almond paste
2-3 dropsred food colour for nice colour (it's optional)
2 tbspghee
as neededdiffrent types some coloured beads for decoration

Saved

Steps

pre-20,cook-20 mins

1

First roast the rice flour and decicated coconut separate with butter in a pan and keep seprate for next step
2

Add egg, coconut milk,rice flour, almond and cashew paste in a other pan whisk well and keep on low flame to thick, continue stir to avoid lumps
3

Caramalized the sugar in a pan
4

Crumble the vanilla cake and add cocoa powder in this and mix well
5

Add condensed milk in egg mixture and stir on low flame
6

Now add caramelized sugar in this mixture and cook
7

Now add crumbled cake mixture and roasted desicated coconut and cook on low flame
8

Finally add vanilla essense, food colour and cook on very low flame to semi thick mixture
9

Now transfer in greased tray cut and keep in fridge to set
10

When set cut in optional shape and size
11

Now decorate with colourful beads