Thandai Fudge
Thandai fudge is a delightful indian fusion dessert with the fragrant warmth of white chocolate, thandai masala and the citrusy freshness of orange zest!
Equipment
- Microwave Safe Mixing Bowl
- Soft spatula
Ingredients
- 400 g melting white choclate wafers or white chocolate, roughly chopped
- 1 tin (~160g) condensed milk
- ½ cup (~80g) milk powder
- 1 to 1.5 tablespoon thandai masala powder adjust quantity depending on how strong thandai flavor you like
- 4 tablespoon chopped pistachios
- 1 teaspoon orange zest
- 1 pinch salt
Instructions
- Line an 8x8-inch square pan with parchment paper, leaving an overhang for easy removal. Add white chocolate wafers, condensed milk and milk powder to a microwave - safe large bowl. A dry, clean, and preferably glass or ceramic bowl works best.
- Heat in the microwave at 50% power in 15-20 second intervals or as needed stirring gently at intervals until melted. Stir after each interval as the residual heat helps them melt.
- Once melted, add in thandai masala powder, orange zest, salt and chopped pistachios. Combine well using a spatula. Mix quickly after melting, as white chocolate sets fast.
- Pour the mixture into the prepared pan and spread it evenly with a spatula. Sprinkle rose petals, pistachios, and saffron strands on top, gently pressing them into the fudge.
- Refrigerate for 2-4 hours or until firm.Once set, lift the fudge out using the parchment paper overhang.
- Using a sharp knife, cut into 16 squares(or smaller) and enjoy!
Notes
- Store thandai fudge in an airtight container, refrigerated for up to 1 week.
- Bring the fudge to room temperature before serving for the best texture.
- These fudge sqaures are quite dense and rich, you can cut them smaller in size, say 24 instead of 16.
- White chocolate burns easily, so make sure to keep a close eye and melt in short bursts.
- If you love a strong spice flavor, add an extra ½ to 1 teaspoon of thandai masala.
Tried this recipe?Let us know how it was!