Hello everyone, starting the year with some great collaborations. Like i say Spoon Fork And Food is PR friendly and we totally understand the brand value and work accordingly to satisfy our clients. Over the years i’ve come across various brands with whom i have collaborated and made relations for a life time. I must say there are companies who make some outstanding products not just gourmet friendly but they also come with great packaging and quality. One such amazing Tea brand I’ve tried up with recently is the Karma Kettle , it has India’s largest selection of authentic, hand crafted, artisanal & fresh gourmet teas. According to them Tea is not just a power beverage but a culture, an emotion that every Indian connects to.
Karma Kettle was started by the tea sommelier Priti and Dhiraj Arora. A Scottish tea-planter’s bungalow surrounded by three legendary grand crux Darjeeling tea estates gave the inspiration to them and that’s how Karma Kettle was born. I happy to collaborate with such a fine brand and starting with the first one i would like to introduce you all with their Winter Special Tea named Gulmarg.
Gulmarg is a Kashmiri Kahwa Blend that is available as a loose leaves made with premium emerald green tea that is combined with toasted almond silvers, cardamom, cinnamon, safflower petals, apricot bits and saffron creating a delightful blend that is a treat to drink. So that was a small brief about the tea blend but did you know you can use this tea blend and infuse into various recipes???? Yes, this kahwa blend can be used in making various Indian and International food like pan cakes, muffins etc.
Today i’ll be sharing one of my favorite fudge recipe that i’ve made with Gulmarg Kashmiri Kahwa Blend. Now this is really something interesting..do check out the recipe below and share your ideas too as in how can we incorporate this tea blend and make some more amazing chai flavored recipes.
To make this Kahwa Flavored Almond Fudge boil 1/2 tea cup of water and soak one Karma Kettle’s Gulmarg Kashmiri Kahwa tea bag for 1-2 hours. Discard the tea bag and keep the liquor aside. Grease a flat tray with oil or ghee and keep aside. Sift almond flour and collect in a mixing bowl. Add 1/2 cup of oil along with 2-3 tbsp of Kahwa liquor prepared. Stir and make a smooth batter and keep aside. You can adjust flavor as per your taste. Heat sugar and water together and boil to make a syrup of one string consistency. In another pan simultaneously heat ghee with remaining 1/4 cup oil. Once the syrup is ready add in the flour batter and keep stirring to avoid lumps. Now add the ghee and oil mix and again stir continuously till the flour combines well and looks smooth and silky. When the flour starts collecting in the center, turn off the gas and immediately pour it on the greased tray and gently tap the tray on the counter so that the mix spreads evenly and the bubbles break if any. Let it cool at room temperature completely and then cut into squares or diamonds as per your choice and serve.