Skip to main content

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.

Comments

Bharti said…
yummy.
I'm wondering what it would taste like if you added cocoa to it too.
Poonam said…
wow sounds easy..I am drooling...
Guilty, I can understand but how do you resist the smell and taste of something like this?
Andhra Flavors said…
Make me drool over ur picture
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?

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are