Mini White Pumpkin Milk Fudge with Dry fruit Filling
Ingredients to make fudge: (yields around 16 -18 pieces)
Dates- 8oz (227gms ) chopped
Cashew and almond – raw – 1cup roughly chopped
Ghee – 2 -3 tsp + or butter
Sweetened Condensed milk – 1 tin
Dry milk powder – 4 oz
Sunflower seeds- few for stem
1.Heat 1 tsp ghee and dates together on a low flame in a non stick pan. When it becomes pasty (takes 4-5 minutes)add the nuts stir well give the mixture a minute to come together.Transfer into a plate.Allow it to cool down to bearable heat. Divide into equal portions and roll into balls (about key lime size). Keep aside to cool completely. This allows it to firm up a bit.
2.Meanwhile wipe the pan clean and heat tsp ghee to it add the condensed milk and milk powder stir continuously until the mixture has no lumps left, leaves the sides of the pan becomes soft and pliable dough. Switch off flame and remove into a plate. Work fast from here.
3.Keep a greased plate and some ghee to grease ur palms ready.
4. Divide the milk mixture into equal parts Keep it covered and when its bearable heat take one portion of it and keep it on ur palm and wrap around the dates ball. Smoothen all the sides.
5.With the blunt side of the plastic spoon make the ridges from top to bottom.
press the top gently with your lil finger to get a depression on top of the pumpkin.
6.Prick the sunflower seed on top for the stem.
The edible white pumpkins are ready to be served.
Refrigerate the remaining after 1 -2 days.
Why is the Milk fudge cracking and not forming the shape?
The milk fudge dried up on stove top from the heat. Microwave the the hardened portion for 10-20 seconds then knead it, the fat in the ghee will help in making it pliable again.