Ingredients :
- 1 tsp ghee
- 3 cups grated dudhi/bottle gourd (used 3/4 of a gourd)
- 1 Tbsp grated beetroot (for colour - optional)
- 1 cup whole milk
- 1/2 cup sugar
- 100 g khoya (solidified milk)
- pinch freshly grated nutmeg
Method :
- In a pan, take a tsp of ghee. Put in the grated dudhi and beetroot. Saute for 2-3 minutes.
- Add the sugar and the milk to the dudhi. Boil them together for around 10 minutes until the dudhi is soft and cooked.
- Put in the khoya, grated nutmeg and keep stirring vigourously until all the water / milk has evaporated. This will take at least 15 minutes. The fudge will be a pale pink colour and will collect into a ball in the corner of the pan. Take it off the flame.
- Remove it into a deep dish. Flatten well with spatula. Once it has cooled a bit, chill it in the refrigerator for 30 minutes. Remove and cut into desired shapes.
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