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Dry Fruit Fudge
Sticky fudge, mixed with walnuts, raisins, cashew nuts
1 litre milk
tsp (5 g) ghee
200 g sugar
1 cup (150 g) walnuts,
1/2 cup (80 g) raisins
1/2 cup (80 g)
cashewnuts, coarsely chopped
24 walnut halves
GREASE a steel plate or a baking sheet.
Melt the ghee
in a non stick pan.
Swirl the pan to completely coat the
bottom of the pan with the ghee. Add the milk and stir
constantly to avoid sticking to the bottom of the pan.
until almost dry.
Add sugar and keep stirring till the sugar
Add the nuts and the raisins.
Pour the mixture
into the greased plate. Level with a spoon or a katori.
a sharp knife cut the barfi into diamonds.
Cool in the
refrigerator. When cool, cut the fudge pieces with a heated
Store in the refrigerator.