How to Prepare Delicious Thandai Chocolate Fudge

Without fail cooking ultimate "Thandai Chocolate Fudge" easy, delicious, practical.

Good Evening every body, at this time you get present recipe "Thandai Chocolate Fudge" with 9 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 8 stages of easy cooking "Thandai Chocolate Fudge".

Ingredients all "Thandai Chocolate Fudge"

1. Prepare 350 gms : white chocolate.

2. Needed 150 ml : condensed milk.

3. Prepare 1 tbsp : butter.

4. Prepare 2 tbsp : milk powder.

5. Prepare 1/2 cup : chopped mix dry nuts (cashew nuts Pistachio almonds).

6. Needed 10-15 : saffron threads.

7. Prepare 2 drops : rasmalai essence.

8. Needed 1 tsp : thandai powder.

9. Prepare As Required : Dry Rose petals.

If all ingredients "Thandai Chocolate Fudge" it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking "Thandai Chocolate Fudge"

1. Roughly chop the white chocolate..

2. In a bowl add 50 gm white chocolate and melt it in the double boiler method. keep it aside..

3. In a pan add butter and condensed milk and mix it. switch on the flame and add 300 gms chopped white chocolate and milk powder. Mix well until chocolate and milk powder completely melted. Stirring continuously on low flame..

4. Once the chocolate melts completely add chopped nuts, and dry rose petals, keep a few for topping. Fold it well and stir continuously..

5. Next, add 2 drops of Rasmalai essence and 1 tsp thandai powder (this thandai powder is made of ground fennel melon seeds peppercorn cardamom rose petals) and mix it well. Then add saffron threads. Stir it well so that the kesar comes out its color. Don't stop and keep stirring so as to save fudge from stick to the bottom of the pan. Cook fudge until thickened..

6. As the fudge starts thickening switch off the flame and pours immediately into a mold. Don't forget to line that mold with parchment paper before pouring the fudge. Then pour the melted white chocolate and spread evenly over the fudge. And top up with more nuts saffron threads and dry rose petals..

7. Let the fudge cool down to room temperature and then refrigerate it for 2-3 hrs..

8. Remove the fudge from a mold after it is completely set. Cut into pieces and enjoy it 😊.

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