Mango Fudge

Name: Mango Fudge
Cuisine: Indian
Ingredients: 2 cup Mango Pulp; 125 gm Mawa; 1/2 cup Condensed Milk; 1/4 cup Milk Powder; 1/4 tsp Cardamom Powder; handful mix dry fruit(Sliced Almonds and Pistachios); pinch saffron Strands

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#King
When it comes to variety, the possibilities are endless. A delicious variation from the King of fruit.
Mango Fudge is something that is more like a smooth texture, gooey, formless and something that melts in the mouth.

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

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Ingredients

2 cupMango Pulp
125 gmMawa
1/2 cupCondensed Milk
1/4 cupMilk Powder
1/4 tspCardamom Powder
handfulmix dry fruit(Sliced Almonds and Pistachios)
pinchsaffron Strands

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Steps

1

Heat up the pan on low flame and add mango pulp to it. Crumble the mawa with hands and add to the pulp. Mix well and cook for 3 to 4 mins till it thickens. Keep stirring continuously so that it doesn't stick to the bottom.
2

Add condensed milk and mix well. Gradually add milk powder and mix well. Make sure no lumps are formed. Stirring continuously cook till it thickens and starts leaving the sides of the pan.
3

Add cardamom powder, some sliced almonds and pistachios. Mix well and switch off the flame.
4

Grease the plate with ghee and transfer the mixture to it. Evenly spread the mixture and level the mixture with the help of a spatula. Evenly spread sliced almonds and pistachios on all over the mixture. Also sprinkle few strands of saffron. Let it set for 2 to 3 hrs.
5

Delicious, smooth and melt in mouth, gooey Mango Fudge is ready to serve. Mango Fudge can be stored in an refrigerator for a week and outside for 2 to 3 days.