23 October 2013

Cardamom Fudge - Easy Diwali Sweet

Diwali - the popular Indian Festival also referred to as 'the festival of lights' falls on November 3rd this year.Many traditional dishes are prepared during this time but sweets are the most iconic of them.Whenever anyone says about Diwali the first thought that comes to mind is sweets. Shops with variety of mouth watering sweets lined up like Rasgollas, Jalebis, Chenna Payas and savouries like chivda, sev etc..This is the time when traditional meals are prepared, guests invited, sweets gifted to friends and relatives. So let's make some quick sweet this Diwali.

Cardamom Fudge - An easy Indian fudge recipe that can be made with the very few ingredients already in your pantry. It is a low fat sweet that can be served after dinner. This is a dish that does not take much of your time. It is soft and juicy and can be made in a microwave.

Cardamom Fudge - Easy Diwali Sweet
(Printable Recipe)

Recipe Source - Samsung Indian Microwave Cookbook
Serves -6

Thick curds - 1 1/2 cups
Cottage Cheese/ Paneer - 1 1/2 cups loosely packed
Ground Sugar - 7-8 tbsp
Cardamom - 2 skinned and pounded
Almonds (slivered) - 10

Hang the curd in a muslin cloth for 2 hours or till all the whey has drained out.
Blend the drained curd, paneer and sugar till smooth. Pour into a greased shallow dish.
Sprinkle cardamom powder and nuts over it.
At 100 percent power, microwave for 7 minutes, stirring only once after 2 minutes.
Stand for 3 to 4 minutes.
When cool, cut into squares.

If you are using store bought paneer,  place it at room temperature and crumble them with your hand. This way it is easier to blend.
To blanch and sliver almonds, pour boiling water over almonds in a small bowl. Leave it for 5 minutes. Drain out the water. When slightly cool squeeze out the kernels. Separate the two halves. Dry them using kitchen towel so that they don't slip off. Sliver each half with a sharp knife into 3 to 4 slivers. Use as required.

Hope you have not missed out on Diwali menu dishes. Here are the links


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