Mawa Kheer Caramel Fudge: A Classic Navratri Dessert Recipe Recipe

Directions

1. Heat the ghee in a heavy-bottomed kadai over medium heat. Add the crumbled mawa and roast gently for a few minutes, stirring continuously, until the mawa softens and begins to melt.

2. Add the milk powder and continue cooking over low heat, stirring constantly for 6–8 minutes, until the mixture is smooth and beautifully combined.

3. Keep cooking gently until the mawa turns a light golden colour and develops a warm, nutty aroma. Don’t rush this step. The gentle caramelization is what gives the fudge its rich, distinctive flavour.

4. Gradually pour in the milk, stirring continuously to incorporate it smoothly. Cook for another 4–5 minutes, allowing the mixture to come together.

5. Chop the Cadbury 5 Star chocolates into small, bite-sized pieces and keep them ready.

6. Add the powdered sugar and chopped Cadbury 5 Star chocolate to the mawa mixture. Cook over low-medium heat, stirring continuously. The mixture will first become loose and glossy, then slowly thicken as it cooks.

7. Add the cardamom powder and a pinch of salt, then continue cooking until the mixture becomes thick, glossy, and begins to pull away cleanly from the sides of the pan.

8. Grease a small square tray with the remaining ghee. Transfer the mixture into the tray and gently spread it into an even layer, approximately 1-1.5 cm thick.

9. Generously sprinkle the pistachios and almonds over the surface. Gently press the nuts into the fudge so they set beautifully into the top.

10. Let the fudge cool completely, then refrigerate for 1–2 hours until firm. Cut into neat squares, serve, and enjoy this rich, nutty, and chocolatey treat.

If you want that deep caramel peda-like flavour, cook the mawa a few minutes longer before adding sugar. Traditional caramelised mawa sweets develop their characteristic color and flavour through prolonged slow roasting.