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Loading...A beloved North Indian sweet from the Punjab region, this slow-simmered milk fudge is traditionally made by patiently reducing full-fat milk with jaggery until it turns into a rich, caramelized confection. Studded with toasted nuts and fragrant with cardamom, it is sliced into diamond shapes and served at festivals, weddings, and family gatherings.
Prep Time15 mins
Cook Time140 mins
Total Time155 mins
Servings12
Yield12 pieces
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 11 gFat
- 5 gSaturated Fat
- 22 gCarbs
- 0.5 gFiber
- 20 gSugar
- 6 gProtein
- 75 mgSodium
- 220 mgPotassium
- 210 mgCalcium
- 0.5 mgIron
- 1 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the fudge base
- 2 liters full-fat whole milk
- 200 g grated jaggery (or dark brown sugar)
- 2 tbsp ghee, divided
- 1/2 tsp ground cardamom
For the nuts and mix-ins
- 30 g blanched almonds, slivered
- 30 g raw pistachios, roughly chopped
- 2 tbsp edible gum (gond), optional
- Extra slivered pistachios for garnish
Directions
- Pour the full-fat milk into a heavy-bottomed, wide pan and bring it to a gentle boil over medium heat, stirring frequently to keep the bottom from scorching.
- Reduce the heat to low and simmer uncovered for about 90 minutes, stirring every few minutes, until the milk reduces to roughly one-third of its original volume and turns a pale cream color.
- Meanwhile, heat 1 tablespoon of ghee in a small skillet, fry the edible gum until it puffs up and turns light golden (if using), then remove. In the same pan lightly toast the almonds and pistachios for 1 minute and set aside.
- Add the grated jaggery to the reduced milk and continue cooking on low heat, stirring constantly, for 25-30 minutes until the mixture thickens, darkens to a caramel tone, and begins to leave the sides of the pan.
- Stir in the fried gond, toasted nuts, remaining ghee, and cardamom powder. Cook 3-4 minutes more, mixing thoroughly so the nuts are evenly distributed.
- Grease an 8×8 inch square tray with ghee and line it with parchment paper. Pour the thickened mixture into the tray, spread evenly with a spatula, and smooth the top.
- Sprinkle extra slivered pistachios on top and press them gently so they adhere to the surface.
- Allow the fudge to cool at room temperature for 4-5 hours, or refrigerate for 2 hours, until completely firm. Cut into diamond or square pieces and serve.
Cook’s Notes
- Use only full-fat whole milk; low-fat versions will not yield the same rich, fudgy texture.
- Stir continuously during the final 20 minutes of cooking to prevent the jaggery from catching and burning on the bottom.
- Traditional recipes use jaggery for its earthy flavor, but dark brown sugar works well as a substitute.
- For an even richer fudge, stir in 50 g of crumbled khoya (reduced milk solids) during the last 10 minutes of cooking.
- Store in an airtight container at room temperature for up to 2 weeks; the flavor deepens after a day of resting.
