Milk fudge with cashews
4 servings
35 minutes
Milk fudge with cashews is a refined treat of Indian cuisine that combines the tenderness of milk, the sweetness of sugar, and the nutty aroma of cashews. This dessert is known for its velvety texture and rich flavor and is often served on holidays and special occasions. During preparation, milk is reduced to a creamy state while sugar adds caramel notes. Cashews ground into a paste add a pleasant nutty note, deepening and enriching the flavor. The fudge is cooled to the perfect consistency and cut into neat bars or shaped candies. It can be enjoyed as a standalone treat or served with tea, enhancing the warm, cozy character of the dessert. This recipe embodies Indian hospitality, offering moments of delight with every bite.
1
Simmer the milk until it reduces to half.
- Whole milk: 1 l
2
Add sugar and, stirring constantly, allow the mixture to thicken.
- Sugar: 450 g
3
When all the sugar dissolves, add the cashews ground into a paste using a blender. The mixture should not settle at the bottom; it needs to be stirred continuously and heated.
- Raw cashews: 100 g
4
When bubbles appear at the edges of the pan, remove the paste from the heat.
5
Line a square mold with buttered foil and pour in the paste. Cool it down. Remove the slab from the mold, cut it into bars, and place them on parchment for final setting (it's better to do this in the evening, so by morning the fudge will be fully set).
- Butter: 1 tablespoon
6
If you want to get shaped candies, carefully grease the molds (they should be small) with oil so that you can easily remove the hardened fondant later.
- Butter: 1 tablespoon
