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The Fudge Factor



What do you do with leftover khoya (mawa)? It's not a question I am faced with often as I rarely buy this rich condensed milk, the base for countless Indian sweets. But with bright red carrots now in season, I got myself a pack to make gajar halwa. That was last week, and once gajar halwa was over and done with, I still had half a cup of khoya fast approaching it's expiry date. As I said, there are countless ways to use this khoya. Almond fudge was my quick and easy way.

I thought of this one on the spur of the moment and it took less than a minute to make, so it's a bit hard to write down the recipe. But let me try. Crumble 1/2 cup khoya in a microwave safe bowl. Mix 2 tbsp ground almonds and a tbsp of castor sugar. Sprinkle on the khoya. Microwave at 50% power for 20 seconds, mix to blend all the ingredients and return to the microwave for another 20-30 seconds until the khoya is really soft. Pat into a rough square on a greased dish, let cool a bit then cut into squares. Your almond fudge is ready.

You can do fancy stuff before the fudge sets - like sprinkle nuts or garnish with silver warq. But as I said, this wasn't even a recipe - just the pretence of using up khoya and a guilty snack on a sunday afternoon.
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Comments

Bharti said…
yummy.
I'm wondering what it would taste like if you added cocoa to it too.
February 9, 2009 at 11:07 AM
Poonam said…
wow sounds easy..I am drooling...
February 9, 2009 at 11:50 AM
Aparna Balasubramanian said…
Guilty, I can understand but how do you resist the smell and taste of something like this?
February 9, 2009 at 10:39 PM
Andhra Flavors said…
Make me drool over ur picture
February 11, 2009 at 9:13 AM
Ranjani said…
That looks good...I haven't had anything with khoya in it for the longest time! Miss it in gajar halwa especially.
Is there a way to make khoya at home?
February 12, 2009 at 8:47 AM
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