Godrej Sahi Shuruaat Cook Book

Tiranga Potato Fudge! Third year student - Anjuman Islam College Chef Ingredients Grate the boiled potatoes in a bowl. Add in grated mawa, powdered sugar, almond powder, desiccated coconut and cardamom powder together in the grated potato mixture. Combine everything properly using a rubber spatula. At this stage, the mixture will be thick in consistency because of potato. Take a square container line it with butter paper, transfer the prepared mixture dough in the container and press it firmly into the shape. Keep it in the freezer to set for some time. Meanwhile double boil the white chocolate and keep it aside. After the chocolate is melted, remove the fudge from the fridge. With the help of a knife, carefully cut into desired shape and size. Dip the fudge pieces in the melted chocolate and freeze it again. In a small portion of the melted chocolate, mix orange colour and layer it over the fudge. Freeze again. Heat oil in a non-stick pan and fry the almonds, pistachio till light brown Garnish the fudge with fried nuts, dehydrated rose petals and silver warq. Method Boiled Potato - 3 Big Grated Mawa - Half Cup Desiccated Coconut - Half cup Powdered sugar - Half cup Almond Powder - 2tbsp Cardamom Powder - ½ tbsp White Chocolate - 200g Orange Colour - ½ tsp (just to give colour) Dehydrated Rose petals Sliced Almonds and Pistachios - 2 to 3 each Silver Warq (opt) - a leaf Godrej Oil - 5 ml 48