Indian Cardamom Milk Fudge
Fudgy, melt-in-mouth Indian milk fudge infused with cardamom and ghee. A classic sweet that's surprisingly simple to make at home with just four ingredients.
- Total time
- 30 min
- Servings
- 12
- Calories
- 156
- Protein
- 3g
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 3 tablespoons ghee
- 6 whole green cardamom pods
- ¼ cup unsalted raw cashews, roughly chopped
Instructions
- 1
Set a heavy-bottomed 10-inch nonstick skillet or stainless steel pan over medium heat. Add 3 tablespoons of ghee and let it melt, tilting the pan gently so it coats evenly. You should smell a rich, toasted butter aroma — this is ghee's nutty flavor coming alive.
- 2
Pour in one 14-ounce can of sweetened condensed milk and stir constantly with a wooden spoon or silicone spatula. Use broad, even strokes to combine the milk with the ghee. The mixture will initially look shiny and loose.
- 3
Crush 6 green cardamom pods between your fingers or with the back of a spoon to crack the shells and release the seeds. Add the crushed pods to the pan and stir well. The cardamom will perfume the mixture as it cooks.
- 4
Continue stirring constantly over medium heat. The mixture will gradually turn from pale tan to a deeper golden brown. After 8–10 minutes, it will begin to pull away from the sides of the pan and form a thick, fudgy mass. Watch for it to become noticeably darker and smell deeply caramel-like — this is when it's ready. The consistency should be thick enough that when you push your spoon through it, a line holds for a moment before slowly closing.
- 5
Stir in 0.25 cup of roughly chopped unsalted raw cashews. Mix for 30 seconds to distribute them evenly. Remove the pan from heat.
- 6
Line a small cutting board or plate with parchment paper. While the peda mixture is still warm, moisten the fingertips of one hand lightly with ghee or water — this prevents sticking. Working quickly (the mixture sets as it cools), pinch off a walnut-sized piece of the peda mixture, about 0.75 ounces.
- 7
Roll the piece between your moistened palms into a smooth ball, then gently press it between your thumb and forefinger into a flat disc about 1 inch in diameter and 0.5 inch thick. The shape should be slightly flattened and centered — this is the classic peda shape. Place it on the parchment paper and repeat with the remaining mixture. You should make about 12 pedas.
- 8
Set the pedas aside at room temperature for 10 minutes to firm up. They should feel set on the outside but still slightly soft in the center. Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
Tools you’ll need
- heavy-bottomed 10-inch nonstick skillet or stainless steel pan
- wooden spoon or silicone spatula
- parchment paper
- cutting board or plate
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