Serves: 30
Total Calories: 326
PREPARE THE BASIC WHITE MILK FUDGE RECIPE:
1. Heat the butter in a large, heavy wok or saucepan (not nonstick) over medium-high heat until melted. Add the ricotta cheese and cook, stirring often, over medium heat for the first 2 to 3 minutes, then over medium heat until all the liquid evaporates 20 to 25 minutes.
2. Add the condensed milk and vanilla extract and continue to cook until all the liquid evaporates and the mixture thickens and pulls away from the sides of the pan, 10 to 12 minutes. During the last 5 minutes of cooking, mix in the nuts and other flavors of your choice.
ADD FLAVORS:
While it is still in the pan, mix in the white chocolate chips and cook, stirring, 1 to 2 minutes.
3. Divide the burfee mixture into 2 parts. Leaving one half in the pan place the other half on an 11 x 8-inch tray with raised edges (or any other dish) and, with a spatula, smooth and flatten it into a 1/4-inchthick layer.
4. Add the chocolate drips to the mixture in the wok and cook, stirring, over medium heat until the chocolate melts and the mixture is thick and smooth, about 2 minutes.
5. Spread the chocolate mixture over the white burfee, making a smooth brown top layer. Garnish with the silver leaves. Cool well and cut into I-inch (or larger) squares. Or, make a long, thin roll with each color, lay them side by side, then roll them together to make one roll about: 1 1/2-inches in diameter. Then, with a sharp knife, cut 1/3- to 1/2-inch slices and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Layered White and Brown Chocolate Milk Fudge recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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