"Thandai Chocolate Fudge"

Name: "Thandai Chocolate Fudge"
Total time: 900 s
Yield: 16 pieces
Cuisine: Indian
Ingredients: 350 gms white chocolate; 150 ml condensed milk; 1 tbsp butter; 2 tbsp milk powder; 1/2 cup chopped mix dry nuts (cashew nuts Pistachio almonds); 10-15 saffron threads; 2 drops rasmalai essence; 1 tsp thandai powder; As Required Dry Rose petals

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

It's a Indian fusion sweet recipe. It is easy to make with Condensed milk and white chocolate and taste is absolutely rich and delicious just like traditional one. I have added Indian popular spice mix Thandai powder and traditional flavour Rasmalai essence to make this Indian style fudge. Enjoy this delicious recipe 😀
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Suhita Rana Chowdhury👩‍🍳 @cook_26555245

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Ingredients

15 minutes

16 pieces

350 gmswhite chocolate
150 mlcondensed milk
1 tbspbutter
2 tbspmilk powder
1/2 cupchopped mix dry nuts (cashew nuts Pistachio almonds)
10-15saffron threads
2 dropsrasmalai essence
1 tspthandai powder
As RequiredDry Rose petals

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Steps

15 minutes

1

Roughly chop the white chocolate.
2

In a bowl add 50 gm white chocolate and melt it in the double boiler method. keep it aside.
3

In a pan add butter and condensed milk and mix it. switch on the flame and add 300 gms chopped white chocolate and milk powder. Mix well until chocolate and milk powder completely melted. Stirring continuously on low flame.
4

Once the chocolate melts completely add chopped nuts, and dry rose petals, keep a few for topping. Fold it well and stir continuously.
5

Next, add 2 drops of Rasmalai essence and 1 tsp thandai powder (this thandai powder is made of ground fennel melon seeds peppercorn cardamom rose petals) and mix it well. Then add saffron threads. Stir it well so that the kesar comes out its color. Don't stop and keep stirring so as to save fudge from stick to the bottom of the pan. Cook fudge until thickened.
6

As the fudge starts thickening switch off the flame and pours immediately into a mold. Don't forget to line that mold with parchment paper before pouring the fudge. Then pour the melted white chocolate and spread evenly over the fudge. And top up with more nuts saffron threads and dry rose petals.
7

Let the fudge cool down to room temperature and then refrigerate it for 2-3 hrs.
8

Remove the fudge from a mold after it is completely set. Cut into pieces and enjoy it 😊