It’s yet again another celebration time. I started seeing the lanterns and lamps on display in shops, in some of my neighbours balconies. There are colors and powdered stones every where, inspiring me to create a ‘rangoli’ in front of my home.
And most important, there are thousands of designs of diyas, set to celebrate and lighten up the entire city. It’s festival of lights, Diwali or Deepawali, marking its arrival in bright way, literally and figuratively.
One of the traditional Indian desserts, 7 cup fudge is getting made in my kitchen. This is so gourmet that you don’t find this sweet anywhere in shops, even in gourmet shops. sigh…And of course, for the name bit, 7 cup fudge is derived by the 7 cups of ingredients used.
It’s crispy, melts in mouth, and yes, it requires to be really sweet. The texture of the fudge is mostly from the sugar in it, and reducing the sugar bit will dilute the possibility of getting set and fluffy.
- 1 cup chickpea flour/gram flour/besan
- 1 cup pure ghee
- 1 cup milk
- 1 cup desiccated coconut – I used freshly grated
- 3 cups granulated white sugar
- pinch of cardamom powder – optional
- pinch of cooking soda or fruit salt – optional
Sieve the gram flour. In a thick wok, mix all the ingredients, except cardamom powder, together. Keep the wok on a medium flame and stir the mixture continuously, slowly. You may need to stir it for 15-20 minutes, or until the mixture starts leaving the sides of the wok. It would also get little fluffy at this time. Add the cardamom powder and stir it well.
Once done quickly transfer the mixture to the greased plate. Allow it to cool completely and then cut it in desired shape.
You can save them at room temperature for a week.
Makes about 20 pieces of medium size.