I’ve wanted to try a fudge for some time, so when I spotted this Indian dessert: Dodha Burfi – Punjabi Milk Fudge I decided this would be a good place to start.
Adapting a little for what ingredients I can get and making a more reasonable size for two people I get:
- 500ml milk
- 125ml thick cream
- 200g golden caster sugar
- 2 tablespoon oatbran (as I can’t find fine crack wheat (dahlia))
- 1 tablespoon butter
- 100g ground cashews
- 100g ground almonds
- 1 tsp cocoa powder (for colouring, not flavour)
- flaked almonds for garnishing
Fry the oat bran in the butter until it turns brown.
Bring milk & cream to the boil and simmer for 40 minutes (!) until thick. Actually this got over an hour because a) it didn’t thicken much, and b) I was baking cookies at the same time!
Add oat bran and sugar, and keep heating for another 20 minutes!
Add cocoa powder and ground nuts and keep mixing until it forms a soft dough that pulls away from the sides of the pan… about 15 minutes!
Transfer to a sling-lined baking tin and sprinkle flaked almonds on, pressing them in.
Cut into squares and leave to cool to room temperature before eating.