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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Sunday, January 18, 2009

ALMOND CHOCLATE FUDGE

Makes 24 pieces
Preparation time 1 hour
Ingredients

100 grams cocoa powder
1 tin condensed milk
300 grams sugar
1 teaspoon vanilla essence
4 tablespoons ghee or butter
1 cup chopped almonds
½ cup milk

Melt the sugar with the milk and condensed milk in a thick bottomed vessel. Add the cocoa powder and mix well. Add the chopped almonds, vanilla essence and ghee and mix well. Simmer on low heat till the mixture becomes thick and leaves the sides of the vessel. Pour on to a greased plate and decorate with a few almond slivers. When slightly cool cut into squares.

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