Easiest Way to Make Award-winning Fresh rose and cashew fudge

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, fresh rose and cashew fudge. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Kaju Gulkand Ladoo - Cashew balls stuffed with a flavourful and delicious rose jam filling. Place the cashew nuts in a bowl. A wide variety of fresh raw cashew options are available to you, such as processing type, type, and cultivation type. Kaju burfi is a delicious treat for any occasion.

Fresh rose and cashew fudge is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Fresh rose and cashew fudge is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can have fresh rose and cashew fudge using 9 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Fresh rose and cashew fudge:

1. Take 4 tbsp Flattened rice, (poha)
2. Prepare 1 cup milk
3. Take 1/4 cup rose pattles (desi gulab)
4. Prepare 1/2 cup chopped cashewnuts
5. Take 1/2 cup condensed milk
6. Take 1/4 cup butter white
7. Make ready 1 tbsp sugar
8. Get 1/2 tsp rose essence
9. Take few drops Pink colour

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Steps to make Fresh rose and cashew fudge:

1. Take milk add poha and cook for 3 minutes keep aside - Heat a broad non- stick pan, add the condensed milk, butter, sugar, rose pattles oats mixture and rose essence, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
2. Remove from the flame add colour and the cashewnuts and mix - well.add colour and Transfer the mixture immediately in to greased square aluminium tin and spread it evenly with the help of the back of a spoon,
3. Keep aside for 30 minutes or till it cools completely and sets. - Serve immediately or store in an air tight container at room temperature for 2 to 3 days.

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