Chocolate Pistachio Fudge

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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.

Chocolate-pistachio Fudge

Preparation Time: 5 mins | Cooking time: 30 mins (+ freezing time)| Makes ~50-60 pieces

Ingredients

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

Method

  • 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”
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Category : Dessert, vegetarian
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