Steps to Make Quick "Thandai Chocolate Fudge"

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, "thandai chocolate fudge". One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

"Thandai Chocolate Fudge" is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. "Thandai Chocolate Fudge" is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have "thandai chocolate fudge" using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make "Thandai Chocolate Fudge":

1. Prepare 350 gms white chocolate
2. Get 150 ml condensed milk
3. Take 1 tbsp butter
4. Prepare 2 tbsp milk powder
5. Take 1/2 cup chopped mix dry nuts (cashew nuts Pistachio almonds)
6. Take 10-15 saffron threads
7. Take 2 drops rasmalai essence
8. Get 1 tsp thandai powder
9. Make ready As Required Dry Rose petals

Instructions to make "Thandai Chocolate Fudge":

1. Roughly chop the white chocolate.
2. In a bowl add 50 gm white chocolate and melt it in the double boiler method. keep it aside.
3. In a pan add butter and condensed milk and mix it. switch on the flame and add 300 gms chopped white chocolate and milk powder. Mix well until chocolate and milk powder completely melted. Stirring continuously on low flame.
4. Once the chocolate melts completely add chopped nuts, and dry rose petals, keep a few for topping. Fold it well and stir continuously.
5. Next, add 2 drops of Rasmalai essence and 1 tsp thandai powder (this thandai powder is made of ground fennel melon seeds peppercorn cardamom rose petals) and mix it well. Then add saffron threads. Stir it well so that the kesar comes out its color. Don't stop and keep stirring so as to save fudge from stick to the bottom of the pan. Cook fudge until thickened.
6. As the fudge starts thickening switch off the flame and pours immediately into a mold. Don't forget to line that mold with parchment paper before pouring the fudge. Then pour the melted white chocolate and spread evenly over the fudge. And top up with more nuts saffron threads and dry rose petals.
7. Let the fudge cool down to room temperature and then refrigerate it for 2-3 hrs.
8. Remove the fudge from a mold after it is completely set. Cut into pieces and enjoy it 😊

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