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Cashew Milk Fudge
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Description
A very quick version of Indian fudge (Barfi) with no bad fats and few calories for a large piece.
Ingredients
- 7 ounces, weight Raw Cashews
- 7 ounces, weight Skim Milk Powder
- 1-⅞ ounces, weight Raw Or Pure Honey
- 8 ounces, fluid Water
Preparation
Put all the ingredients into a blender and puree. Pour the mixture in to a 9 by 9 inch baking tray (I use silicone so there is no need to grease it; if you don’t have silicone, then prepare your baking tray as you would for a cake). Bake for 15 minutes at 350 degrees F or until firm to the touch. Don’t let it brown.
Cut into 16 squares and serve when cold. Keeps in the fridge for 3 weeks.
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