‘Indian sweets are there by your side, to celebrate you in every occasion’
This is a rare sweet/mithai that doesn’t have diary in it. My grandma would make it and keep it in the fridge for puja and snacking. It is basically almonds and sugar and so great for breaking a religious fast.
Yield: 8-inch x 8-inch square (about 16 servings)
- 2 cups blanched almonds
- 2 cups almond milk
- 3⁄4 cup maple crystals, ground to reduce size of granules
- pinch salt
- 2 tablespoons coconut oil, melted
- 1⁄2 teaspoon edible gold powder/leaf
Method
– Grind almonds in food processor to fine powder.
– Line half-sheet pan with parchment paper.
– Bring almond milk to boil in 2 1⁄2 quart and reduce, uncovered, stirring constantly, until only 2 tablespoons remain.
– Reduce heat to medium, add maple crystals and salt. Cook until crystals have dissolved, about 2 minutes
– Gradually add powdered almonds and coconut oil. Stir vigorously and constantly as mixture begins to lump up and stick to spoon. Continue cooking for few minutes until mixture is smooth and cohesive.
– Pour fudge onto centre of parchment, working quickly. Flatten and spread to even thickness that forms 8-inch square, using spatula dipped in water to prevent sticking. Let fudge rest for a few minutes. While fudge is still warm, cut into diamond -shaped pieces, using sharp knife dipped in water.
– Sprinkle fudge with edible gold powder using thin paintbrush dipped in powder and gently flicked to spread gold evenly on fudge
