Chocolate Pistachio Fudge
This weekend we are going to Mumbai, to celebrate Rakhi and simply spend time with friends. It’s always nice to give something homemade and delicious on festivals. I once gifted homemade kulfi’s to a friend on their anniversary. But that was when they lived 5 minutes from our place. This time of course the dessert has to survive the 2-3 hours travel time. So I wanted something that can be packaged well for travel as well as gifting.
When in doubt about desserts, I strongly believe chocolate is always a good option :). I took this fudge recipe straight out of Nigella Lawson’s website. I love her food and her techniques that make cooking so much easier and fun. You can see her recipe here, and this is how I adapted it to the ingredients locally available in Vadodara.
Preparation Time: 5 mins | Cooking time: 30 mins (+ freezing time)| Makes ~50-60 pieces
2 bars of 160gms Cadbury Dairy Milk plain chocolate, broken into pieces
1 can of Nestle Milkmaid (Condensed milk 300gms)
2 tbsps of butter (Nigella’s recipe calls for unsalted butter, but I simply used Amul butter and it came out great)
20-25 pistachios (unsalted), peeled
- Put the chocolate, condensed milk and butter in a heavy-based pan on a low heat, and stir to melt.
- Peel the pistachios and put them in a freezer bag. Bash them with a rolling pin, to break into big and little pieces.
- Add the nuts to the melted chocolate and condensed milk and stir well to mix.
- Pour this mixture into a foil tray, smoothing the top.
- Let the fudge cool, and refrigerate until set. You can then cut it into small pieces
- Once cut, it can be kept in the freezer – no need to thaw just eat straight away. And they taste “Oh! So lovely”