Milk Sooji Fudge

final 1

It’s rich creamy, aromatic fudge made of milk and its products. It’s very simple to prepare with no fuss. The rava or semolina or sooji can be replaced with other flours like besan, maida or wheat flour. Do try this simple dessert suitable for any occasion.

Here is the recipe

Course: Dessert

Cuisine: Karnataka

Preparation time: 5 mins

Cooking time: 25 mins

Serves: 8 nos

Ingredients:

Milk -1 cup

Thick fresh malai- ½ cup

Ghee – ½ cup

Fine rava or sooji or semolina – 1 cup

Sugar- 2 cups

Badam pieces- 1 tbsp

Cardamom powder – 1 tsp

Method:

  1. Take a thick bottom pan, add milk and sugar.
  2. Allow the milk to boil on medium flame with continuous stirring.
  3. Take another pan, heat ghee, add fine sooji and fry well.
  4. Add the fried rava to the sugar milk mixture and continue to stir.
  5. Now add the thick fresh malai, cardamom powder to this and stir further.
  6. At one point, the mixture starts leaving the sides of the pan.
  7. Now pour this mixture into greased tray and garnish with almond pieces.
  8. Allow it to cool and after they cool cut into pieces.
  9. Store these milk sooji fudges in airtight containers.

boiling

My Notes:

Fresh malai can be replaced with little more of ghee.

Sooji can be replaced with any flour of choice like besan, wheat flour, maida.

This fudge can be made soft or slight hard in consistency.

8 Comments Add yours

  1. Megala says:

    Yummy & mouth-watering recipe!!

    Liked by 1 person

    1. Dice n Cook says:

      thank you Megala

      Liked by 1 person

  2. Nvr heard about dis recipe. Will definitely try.

    Liked by 1 person

  3. PS says:

    So delicious!!

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s