Pistachio , Sour Cherries and White Chocolate Fudge and Happy Diwali

LINE a small tin with parchment paper. I used my borosil 5 inch square bowl with lid. An 8*8 cake tin will be too big and the fudge will be more like bark.

In a heavy bottomed saucepan place the butter . Add in the condensed milk. You can either weigh it out or use 1/2 cup.

Chop the white chocolate. Plonk the white chocolate into the saucepan and over very low heat allow the gooey mix to come together. It can burn very easily.

Once its almost melted pop in the essence, the pistachio and the sour cherries quickly mix and add a drop of the color.

I wanted that marbled effect so I only just mixed up.Use a spatula to transfer the mix to your prepped tin ,cover and chill overnight.

After a. Minimum of 6 hours , pull out the parchment paper and set the fudge slab onto a chopping block.

Using a sharp not serrated knife slice the fudge into thin slices and then cut into cuboids. Youll see the Cherries peeking through and the pistachio giving a wee bit of give while slicing.

The fudge is a little sweet thats why the pieces need to be small. The rose essence,well its optional,but the entire concept is really awesome. Its a desi , mithai type sweet that you can offer to the most finicky of your guests and even use as prashad in your Pooja.