Middle Eastern · Dessert
Saffron Milk Fudge
A dense, saffron-gilded milk fudge built the way Levantine and Gulf sweet shops make it: condensed milk and ghee reduced with sugar and cardamom until thick and fudgy, gold-flecked with steeped saffron and finished with chopped pistachio.
$6
10 minsPrep
15 minsCook
145 minsTotal
MediumLevel
Nutrition per serving
195Calories
3.5gProtein
9.7gFat
24.4gCarbs
23.4gSugar
0.5gFiber
42mgSodium
24mgChol
5.1gSat Fat
171mgPotassium
101mgCalcium
0.3mgIron
0.2mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Dry Amontillado Sherry
local
Chai (Masala Tea)
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Warm the whole milk gently and steep the saffron threads in it for 10 minutes until the milk turns deep gold.
2
In a heavy-bottomed pan, melt the ghee over low-medium heat.
3
Add the condensed milk, sugar and saffron-infused milk, stirring constantly to prevent catching.
4
Cook on low heat, stirring continuously, for 12-15 minutes until the mixture thickens, pulls away from the sides of the pan and loses roughly a third of its volume to evaporation.
5
Stir in the ground cardamom in the final minute of cooking.
6
Pour the thickened mixture into a small 10x10cm tray lined with parchment, smoothing the top with a spatula.
7
Scatter the chopped pistachio over the surface and press in gently so it adheres.
8
Chill for 2 hours until firm enough to hold a clean cut.
9
Lift out using the parchment and cut into 2 even pieces.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 55g55g Condensed Milk
- 30g30g Whole Milk
- 10g10g Ghee
- 15g15g Sugar White
- 0.3g0.3g Saffron, steeped in 1 tsp warm milk
- 0.5g0.5g Cardamom, ground
- 8g8g Pistachio, chopped, 1
