Ever wondered why the traditional walnut fudge made by East Indians can be moulded? Me too! I haven’t found any real answer to this other than ‘It’s because we dry the milk a different way!’ or ‘It’s because we use the vanilla cream recipe!’ Anyways, if you’re wondering how to make the East Indian Walnut Fudge, here’s the full recipe.
What are the ingredients for the East Indian Walnut Fudge?
1 litre milk
175 grams sugar
1 tablespoon butter
3 drops vanilla essence
125 grams powdered walnuts
1 tbsp cocoa powder
How to make the East Indian Walnut Fudge?
You’ll find that this East Indian Milk and Cocoa Fudge or East Indian Walnut Fudge follows a similar process as the Vanilla Cream. There’s just a slight difference with the walnuts and the cocoa.
Start by grinding the walnuts to a powder and setting aside. A paste of the walnuts is okay to use too.
Start by boiling the milk on a low flame in a nonstick or thick bottomed pan and letting it reduce until it’s nearly half or a third of the original quantity.
Next, add in the sugar and stir with a wooden spoon.
Once the sugar melts, add in the butter, powdered walnuts, and vanilla essence and stir continuously till it thickens.
Lastly, add in the cocoa powder and continue to stir for about an hour or so of stirring till the fudge starts to leave the sides. When it does, do the ball test which is as follows. Take out a teaspoonful of fudge and cool. Butter your fingers, and try to form a ball with that fudge. If a ball forms, the fudge is ready to be moulded. If a ball doesn’t form, keep stirring, and try making a ball again after a few minutes. Repeat this process till the ball is formed; then pour out the fudge onto a greased tray and form into a large ball. Fill the fudge dough into silicon moulds to form the shapes you desire.
If you don’t want to take the trouble of moulding the coco fudge, you don’t have to go through the process of testing to form balls. When the walnut fudge starts to look dry, pour it onto a greased tray and cut into pieces. This will make it more like regular walnut fudge or the Indian akroth barfi.
If you’re a fan of cocoa, you can add an extra tablespoon to the mixture to get a darker color and richer taste. We do this sometimes. Other times, we don’t add any cocoa at all. It tastes absolutely different then. I prefer the version without cocoa, sis prefers the version with. Just like I prefer dark fruit cake with a mix of candied orange peel soaked in rum, while sis prefers her dark fruit cake with brandy. So it really depends on you, which version you’d like to make. Anyways, that’s it for our recipe. Is it similar to how your family makes it?
Easy East Indian Walnut Fudge Recipe
- Silicon Moulds
- Non stick Pan or Thick Bottomed Pan
- Large wide-bottomed pan or flatboard
- Wooden Spoon
- 1 l Milk
- 200 gm Sugar
- 1 tbsp Butter
- 3 drops Vanilla Essence
- 125 gms Walnut Powdered or Grated
- 1 tbsp Cocoa Powder
- Grease a large wide bottomed pan or flatboard with butter and leave aside.
- Grind the walnuts to a powder or paste and leave aside.
- Boil the milk in a thick bottomed or non-stick pan till it reduces to half or a third of the amount.
- Add in the sugar and stir with a wooden spoon.
- Once the sugar has melted, add in the butter, powdered or grated walnuts, and vanilla essence and stir continuously till it thickens.
- Lastly, you'll add in the cocoa powder and stir for about an hour till the fudge starts to leave the sides.
- Do the ball test now. For this test, you butter your fingers and try to form a ball with that fudge. If a ball forms, the walnut fudge is ready to be moulded. If you can't form a ball, just keep stirring, and try making a ball again after a few minutes. Repeat this step till the ball is formed; then pour out the fudge onto a greased tray and form into a large ball.
- Fill the fudge dough into silicon molds to form the Christmas tree or Santa shapes your family loves.
- And that's it! Your fudge is ready. Just leave it out to dry for a few hours or overnight and it's ready to go! Enjoy!