This tasy delicate fudge will melt in your mouth. Serve it as a sweet treat to a lovely cup of black tea.
What you need:
3 cups of dry milk powder
1 tsp ground cardamom
1 tbs rose water
2 tbs almonds, roughly chopped
2 tbs walnuts, roughly chopped
2 tbs pistachio, roughly chopped
1 cup of whipping cream
1/2 cup sugar
pistachio finely chopped to garnish the fudge
Line a 20 x 20 deep dish with Aluminum foil paper, grease it lightly with butter. Heat the whipping cream with the sugar, until the sugar is dissolve. Stir in your ground cardamom and rose water into the cream sugar mixture. Mix the nuts with the dry milk powder. Mix with a fork the whipping cream with the dry milk, until it’s a smooth and sticky dough. Fill the milk fudge into your dish. Garnishing top of the milk fudge with pistachios. Refrigerate at least for 4 hours ( best over night). Take the fudge out of the pan, and cut it in your desired shape.