Browntop Millet Lonavala Fudge

By: Ankita Jain
Total
0
Shares
250 grams
Ankita Jain was first introduced to fudge on her way to Pune from Mumbai when she was a child. It was during a pitstop in Lonavla that her mother bought the famed walnut fudge; the very first bite made Ankita instantly fall in love with it. Back home, her mother recreated it, and since then, it has been a winter special for the family. For this version, Ankita swaps the traditionally used flour biscuits with browntop millet flour, and the result is just as delightful.

Browntop millet flour 15 grams
Condensed milk 100 ml
Fresh cream 15 ml
Cocoa powder 10 grams
Walnuts, chopped 10 grams
Fresh fig, thinly sliced 1

What You Will Need

A saucepan, a wooden spoon, baking paper, a knife, a weighing scale, a few small bowls.

Instructions

1

Place the saucepan on the stovetop and roast the browntop millet flour on a low-to-medium flame, stirring continuously until it turns golden and smells toasty. Set aside.

2

Now heat the condensed milk in the saucepan in a low to medium flame.

3

Stir in the cocoa powder and fresh cream, and let the mixture warm up for 2 more minutes as you continue stirring it.

4

Switch off the flame and let the mixture cool down slightly. Add the chopped walnuts and toasted millet flour to the mixture and combine all the ingredients well.

5

Spread the mixture within a square frame, or put it on a sheet of greaseproof baking paper into any desired shape. Make sure to do this quickly, before the mixture starts to stiffen.

6

Allow the fudge to chill in the fridge for 4-5 hours, then top it with the sliced fig and serve.

Tips:

  1. Spread the warm fudge onto the greaseproof baking paper in quick motions because once it cools, the mixture starts stiffening. 
  2. Prepare the tray on which the warm fudge will be spread beforehand.

Variations:

  1. Proso millet flour can be used as a replacement for browntop millet flour.
  2. You can use any nuts of your choice for the fudge, or skip them altogether.
  3. Chikoo or wood-apple also pair well with the fudge, instead of figs.

Chef Ankita Jain has spent more than 15 years working as a chocolatier. While she enjoyed shaping the kitchen at Harsh Chocolates, her passion for healthier food led her to start Bicycle Kitchen. She has been experimenting with—and perfecting—millet-based recipes for the last three years.

Related Content

Leave a Reply