I’ve never made fudge before and so it might be natural to start with a more traditional chocolatey fudge. Of course, this is not what I decided to do. Pregnancy has put me off sweet things and I know with Christmas coming up I’m going to have lots of chance to eat chocolate whether I want to or not. Well actually, I always want to, it’s only afterwards that I regret it. But what else is Christmasy besides chocolate? Nuts of course, and so I set about finding a recipe for a nutty fudge. I came across this recipe on Richa’s blog, Hobby and More and I knew straightaway that it was the one I wanted to make. The fudge was cut into cute little diamonds with a pistachio on top of each piece. Richa has been blogging for about 4 years and her blog focuses on healthy vegan recipes, many of them Indian. This particular fudge could also be made with almonds or peanuts or with a different spice instead of cardamom. Because it looks so pretty, it also makes a great homemade Christmas present.
One of the reasons I decided to make fudge this week was so I could take part in Tina’s Crazy Cooking Challenge at Mom’s Crazy Cooking. The idea behind it is that each month there is a theme and bloggers search other blogs to find a recipe to make and post about.
I was amazed that my finished fudge looked exactly the same as in the original picture. Taste and texturewise, I would describe it as being similar to marzipan but with a subtle hint of cardamom. I found as I was mixing in the ground cashew to the sugar, that the mixture began to solidify before all the cashew was mixed in and so I added about 1/2 tbsp of water and that allowed it to keep a soft dough-like texture and for all the ground cashew to be added.
120g raw cashew nuts
3 1/2 tbsp caster sugar
1 cardamom pod
How to make Indian Cashew Fudge
1. Put the water and sugar in a small saucepan and leave to boil. Don’t stir or it will crystallise.
2. Put the cashew nuts in spice grinder or blender and grind to a powder.
3. Remove the seeds from inside the cardamom pod and crush to a powder using a pestle and mortar.
4. Stop boiling the sugar when it begins to form threads when you dip a spoon in. Take off the heat. Add a pinch of the ground cardamom. Then the ground cashew and stir in quickly. It should be the consistency of a thick dough. Add a splash of water if it won’t all combine.
5. Put the dough onto greaseproof paper and flatten until it is about 1/2 to 1 cm thick. Leave to cool for half an hour in the fridge.
6. Cut into diamond shapes and top each one with a pistachio. Store in a cool place.
To see what other people have made for the fudge challenge click on the link below:
Powered by Linky Tools
Click here to enter your link and view this Linky Tools list…