How time flies ! I know, I know! It’s a cliche, but it’s something that comes to my mind all too often. Exactly a week ago, I was getting ready to head to London for the Food Blogger Connect. There were lots of apprehensions, a few doubts. At the same time, there was that sense of excitement too, the excitement of venturing into the unknown.
That was then, and now, a week later, I can afford to smile at all those nagging doubts. I went and came back with some wonderful memories to cherish; Dinesh will testify to that ( he has been patiently listening to my reports about all the good natured banter that we shared).
Yes, I now have some very sweet memories stored deeply in my heart. What follows is another sweet something- a fruit and nut fudge which I had teased you with in my last post. Which reminds me- you still have a chance to win the Blogger Aid cookbook, just go here.
This is a very easy recipe. I had made something similar quite a while ago, but this one even makes for easier clean up of dishes; well actually, there is just a bowl and spoon involved! It is a little rich, but do not be scared. I cut them into small pieces; all good things come in small packages, don’t they? So, here goes-
What’s needed-( feel free to halve the ingredients below; I made for quite a few people)
2 cans of sweetened condensed milk
5 tblsp of ghee/clarified butter
3 tsp of saffron strands
1/2 tsp of crushed cardamom seeds ( you can use powder if you do ot like to bite into them)
1/4 C of finely chopped pistachios
100 gms of ground almonds
1/4 C of dried cranberrries
icing sugar to coat the pieces
- Line a baking pan ( 11inch by 13 inch) with foil and lightly grease it.
- In a bowl, mix together the condensed milk, almonds, pistachios , ghee and saffron strands.
- Microwave the mixture for about 12 – 15 minutes ( more or less), stirring every 2 minutes for the first 6 minutes and then after every minute. Do keep an eye on the mixture as it might rise and overflow, in which case, you might need to stir earlier. The final mixture should be thick and grainy.
- Mix in the cranberries and spread the mixture in the prepared pan. With slightly damp hands, lightly press and smooth the top.
- Cool in the pan till it comes to room temperature and then chill for at least an hour.
- Cut into small squares ( I got about 70 small squares) and roll them in the icing sugar.
- Store in air tight containers.
There! wasn’t that easy? Now go and make some and relish them, just a few at a time (though you might find it hard to keep away from them).
Enjoy and have a sweet weekend