Indian Fudge Recipes

Steps:

• Melt the butter over low heat.
• Stir in sugars.
• Add the milk and bring to a boil gradually over medium heat.
• Lower the flame and add the powdered milk slowly, stirring to work out all the lumps.
• If you're adding nuts, mix them in once the lumps are smoothed out.
• Cook on medium heat for approximately 4-5 minutes, until nice and thick.
• Butter a 9x13 inch cake pan and pour mixture into pan, spread evenly.
• Cover with plastic wrap and place in fridge to set - the girls stick it in the freezer so they don't have to wait so long :).
• Once set, cut into 1 1/2 inch squares.
• Keep refrigerated and covered with plastic wrap.
• One hour of prep time is actual cooling time.
• Makes approximately 60 small squares.

Steps:

• Grease an 8-by-8-inch square pan.
• Melt the butter in a saucepan over medium heat and add the dry milk powder, ground cashews, chopped cashews, 1/4 cup chopped pistachios and ground cardamom. Stir and cook until the mixture begins to turn golden, about 10 minutes.
• In a separate pot, heat the sweetened condensed milk over low heat. Pour into the nut mixture and turn the heat off. Stir to combine, and then pour into the prepared pan. Sprinkle with the remaining 2 tablespoons chopped pistachios and let set for at least 20 minutes. Cut into 1 1/2-inch pieces and serve.