Saffron black cardamom fudge

Name: Saffron black cardamom fudge
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Makes about 30-35 pieces
Cuisine: Pakistani
Ingredients: 350 g (12 oz) sweetened condensed milk, or non-dairy alternative; 1 black cardamom pod, cracked open, 3–4 seeds extracted and ground; 115 g (4 oz) unsalted butter; 150 ml (5 fl oz) whole (full-cream) milk, or non-dairy alternative; small pinch of saffron threads; 450 g (1 lb) demerara sugar; 1 tablespoon pistachio slivers; 1 tablespoon edible dried organic rose petals

Preparation info

Makes about
30-35
pieces

Difficulty
Easy
Ready in
35 min

Appears in

Andaza

By Sumayya Usmani

Published 2023

About

This recipe is based on my mother’s fudge; the flavour of black cardamom becomes intense when heated, so don’t be tempted to add more than a few seeds from the pod –you can use the rest in pullao or to make chai.

Ingredients

1 black cardamom pod, cracked open, 3–4 seeds extracted and ground
350 g (12

Asia
Pakistan
Dessert
Vegetarian
Gluten-free

Method

Line a 20 cm (8 inch) square tin with baking paper and set aside.
Put the cracked cardamom pod and the ground seeds into a non-stick or heavy-based saucepan with the condensed milk, milk, butter and sugar. Stir over medium heat until the butter has melted and the sugar has dissolved, then bring to a steady boil, stirring constantly.
Let the mixture boil