How to make Peach and Plum Fudge -
This fudge is super healthy with the goodness of peaches, plums and dried fruits.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Peaches (आड़ु), Plums (आलूभुखारे)
Cuisine : Indian
Course : Desserts
For more recipes related to Peach and Plum Fudge checkout Peach Brulee, Peach And White Chocolate Cake, Peach Party, Peaches in Red Wine . You can also find more Desserts recipes like Basic Shortcrust Pastry Chocolate kulfi Salted Caramel Brownies Chocolate Yogurt Icecream
Peach and Plum Fudge Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Peach and Plum Fudge Recipe
Peaches finely chopped 2
Plums finely chopped 4
Ghee 1 tablespoon
Almonds chopped 1 tablespoon
Pistachios chopped 1 tablespoon
Walnuts chopped 1 tablespoon
Sugar 3 tablespoons
Sweetened condensed milk 1 tin (400
Khoya/mawa grated 3 tablespoons
Method
Step 1
Grind together peaches and plums. Grease an aluminium tray with ghee and set aside. Heat 1 tbsp ghee in a non-stick pan, add almonds, pistachios and walnuts and sauté lightly. Add the peach plum mixture and mix well.
Step 2
Add sugar and cook on high heat for 8-10 minutes or till the mixture thickens. Add condensed milk and mix. Cook for 5-6 minutes. Add khoya, mix well and cook for 10-15 minutes, stirring continuously or till the mixture thickens and leaves the sides of the
Step 3
Pour the mixture in the greased tray. Allow to cool down to room temperature, then set in the refrigerator overnight. Cut and serve.
Nutrition Info
Calories : 2016 Kcal
Carbohydrates : 278.7 gm
Protein : 47.2 gm
Fat : 79.4 gm
Other : Calcium- 1524.8mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
