Cham Cham (Spiced Milk Fudge Candy)
Delicate Indian milk fudge infused with cardamom and rose, finished with a crispy sugar shell. A classic mithai (sweet) that looks fancy but requires only patience and a candy thermometer.
- Total time
- 50 min
- Servings
- 12
- Calories
- 185
- Protein
- 3g
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup whole milk powder
- 1 cup granulated sugar, divided
- 4 tbsp ghee or clarified butter
- 4 pods green cardamom pods, crushed
- 1 tbsp rose water
- ½ cup water
- 2 tbsp unsalted pistachios, chopped
- ¼ tsp salt
Instructions
- 1
Pour condensed milk into a heavy-bottomed saucepan. Add milk powder and 0.75 cup sugar. Stir until no lumps remain.
- 2
Heat over medium. Add ghee and crushed cardamom. Stir constantly to combine.
- 3
Continue stirring as the mixture thickens and darkens slightly, until it forms a cohesive ball that pulls away from the pan sides, ~15 minutes.
- 4
Remove from heat. Stir in rose water and salt. Spread onto a parchment-lined baking sheet, ~1/2 inch thick. Cool completely, ~20 minutes.
- 5
Cut cooled fudge into roughly 1-inch squares with an oiled knife.
- 6
Place remaining 0.25 cup sugar in a shallow bowl. Working in batches, toss fudge pieces until coated.
- 7
Transfer to a serving plate. Garnish with chopped pistachios. Store in an airtight container at room temperature up to 1 week.
Tools you’ll need
- heavy-bottomed saucepan (3-quart minimum)
- wooden spoon or heat-resistant silicone spatula
- parchment paper
- baking sheet
- oiled knife or bench scraper
- shallow bowl
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