Step 1: Prepare the Tray
- Line a small square or rectangular tray (8×8 inch) with parchment paper.
- Lightly grease the paper with butter or ghee to prevent sticking.
- Set aside in a cool area.
Step 2: Make the Sugar Syrup
- In a non-stick pan, combine sugar and water.
- Heat on medium flame until sugar dissolves completely.
- Do not overboil—just ensure a clear syrup forms.
Step 3: Add Butter and Flavor
- Add butter to the syrup and stir until melted.
- Lower the heat and add vanilla extract or cardamom powder.
- If using saffron, add it now for infusion.
Step 4: Incorporate Milk Powder
- Gradually add milk powder, stirring continuously to avoid lumps.
- Mix until smooth and thick. The mixture will begin to leave the sides of the pan.
- If using condensed milk or coconut, add now and stir well.
Step 5: Cook to Fudge Consistency
- Continue stirring on low heat for 5–7 minutes.
- The mixture should form a soft dough-like mass.
- Add chopped nuts if desired and fold in gently.
Step 6: Set and Slice
- Transfer the mixture to the prepared tray.
- Press evenly using a spatula or the back of a spoon.
- Smooth the surface and garnish with silver leaf, nuts, or rose petals.
- Let cool at room temperature for 1 hour, then refrigerate for 2–3 hours to set.
- Once firm, cut into neat squares or diamonds using a sharp knife.
🍴 SERVINGS:
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