| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
piece
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Instructions
- If you are using desiccated coconut, then soak it in milk for minimum 30 mins and keep aside. But if you are using fresh coconut then skip the soaking part and grate it directly. Also in a small bowl soak saffron in 1 tbsp milk and refrigerate, this will give deep color to the fudge.
- As i used desiccated coconut so i had to wait for 30 mins to get the coconut soaked. By doing this the coconut retains it’s freshness and the taste same as the fresh ones.
- So now heat a ghee in a wok, add coconut and saute till the smell goes off.
- Meanwhile add cardamom powder and keep stirring continuously.
- In another pan, boil sugar and water and make a one string syrup.
- While you are making the syrup, add condensed milk to the coconut and mix till it shapes a lump.
- Now immediately add the sugar syrup and mix all well till the coconut lump starts leaving from the sides.
- Turn off the gas flames and allow it to cool. As soon as the coconut mix comes to a warm temperature, divide it into 2 parts.
- The first part should be larger than the second part say 1/3 : 3/4.
- Transfer the first larger part to a big bowl and add soaked saffron and knead well.
- Similarly in the smaller pot add raspberry food color and knead well. This way you will get two colored dough.
- Now take a butter paper or an aluminium foil and place the saffron dough and flatten it spreading evenly from all sides. You can do this by using a rolling pin or even tap by your hands. Make sure the dough is spread evenly.
- Now take the pink dough which is smaller in size and place it in the center of the saffron dough spread. Again with the same method flatten the pink dough above the bottom one. If you see the corners left, do not worry as everything will be rolled up.
- So now from one end start rolling the dough inwards such that the pink parts fold inside. Make a cylindrical log and seal the butter paper from both the sides.
- Put the log in freezer for minimum two hours. You may see the fudge getting harder but don’t worry as it will remain soft from inside and that is what we actually want.
- Once the log is firm, take it out from the freezer and remove it from the foil or butter paper and cut into equal slices. Arrange the slices in a flat box and store in refrigerator. By doing this it may last for more than a week.
Recipe Notes
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