Mango Fudge
Servings: 8 people
Ingredients
- Mango Pulp : 2 cups fresh or canned
- Cottage Cheese or Paneer finely grated : 1 cup
- Milk Powder / Mawa Powder : 1 cup
- Sugar : 1/3 cup or to taste
- Saffron : a fat pinch soaked in 2 tbsp warm milk
- Cardamom powder : 1tsp + a fat pinch for garnish
- Almonds : 2 tbsp roughly chopped + 2 tsp for garnish
- Pistachios : 2 tbsp roughly chopped + 2 tsp for garnish
Instructions
- Take a thick bottom pan. Add mango pulp and sugar to the pan. Cook these together on low flame for about 8-10 minutes till the water content in the mango pulp is reduced and a thicker consistency obtained. Meanwhile, prepare the moulds for setting. If using a cake tin, line with butter paper and if using the moulds, grease lightly with butter or non flavoured oil.
- Once the mango and sugar mixture is reduced, add cottage cheese/ grated paneer and milk mawa powder/ fresh or frozen khoya or mawa/ condensed milk + nuts + cardamom powder + soaked saffron to the pan.
- Mix well with the spatula. Cook everything together on low flame for good 18-20 minutes, till everything is married well. Keep stirring often.
- Once the mixture starts leaving the sides of the pan and gathers well with a stir of spatula, it is done. Switch the flame off.
- Pour the mixture with the help of spatula in to the setting tin or mould.
- Refrigerate it for a good 6-8 hours before serving it.
- Take it out and enjoy.
Notes
• When you use fresh mangoes to make pulp, please make sure that the mangoes are sweet and fully ripe.
• I used store bought American Cottage Cheese which was fine in grain. You may use finely grated paneer.
• I used milk mawa powder. You may use frozen mawa/khoya or fresh mawa/khoya. In absence of both, use condensed milk.
• I generally keep the sugar in my desserts low. You may increase the sugar as per your taste. Also, of you are using sweetened canned mango pulp or sweetened condensed milk, please adjust sugar quantity accordingly.