Milk Sooji Fudge Recipe – A Delightful Karnataka Dessert
Milk Sooji Fudge, also known as Sooji Barfi, is a rich, creamy, and aromatic sweet that hails from Karnataka, a state known for its diverse and flavorful cuisine. This traditional dessert is made with simple ingredients like semolina (sooji), milk, ghee, sugar, and fresh cream, combined with the warmth of cardamom and the crunch of almonds. It’s an ideal treat for festivals, special occasions, or when you simply crave something indulgent.
With a smooth, fudgy texture and a heavenly taste, Milk Sooji Fudge is the perfect dessert to serve with a warm cup of Masala Chai. Let’s dive into this easy-to-make recipe that will surely impress your guests and add a sweet note to any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 1 cup |
| Fresh cream | 1/2 cup |
| Ghee | 1/2 cup |
| Sooji (Semolina/Rava) | 1 cup |
| Sugar | 2 cups |
| Slivered almonds (Badam) | 1 tablespoon |
| Cardamom powder (Elaichi) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 235 |
| Total Fat | 15g |
| Saturated Fat | 9g |
| Carbohydrates | 27g |
| Sugars | 22g |
| Protein | 3g |
| Fiber | 1g |
| Sodium | 20mg |
Note: Nutritional values may vary depending on the specific ingredients used.
Preparation Time
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Servings
- Yield: 8 servings
Cuisine
- Cuisine: Karnataka, Indian
Course
- Course: Dessert
Diet
- Diet: Vegetarian
Instructions
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Prepare the milk mixture: Begin by taking a heavy-bottomed wok or pan. Add 1 cup of milk and 2 cups of sugar to the pan. Set it over medium flame and allow the milk to come to a gentle boil. Keep stirring continuously to ensure the sugar dissolves completely and the milk does not stick to the bottom of the pan.
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Fry the sooji (semolina): In a separate pan, heat 1/2 cup of ghee on medium heat. Once the ghee is hot, add 1 cup of fine sooji (semolina/rava) and roast it gently. Stir constantly until the sooji turns light golden and releases a fragrant aroma. This step is crucial as it enhances the flavor and texture of the fudge.
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Combine milk and semolina: Once the sooji is roasted to perfection, carefully add it to the boiling milk and sugar mixture. Continue stirring to prevent lumps from forming. Let the mixture cook for about 5-7 minutes, allowing the sooji to absorb the milk and thicken.
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Add cream and cardamom: Stir in 1/2 cup of fresh cream (you can use more ghee in place of cream, if desired) and 1 teaspoon of cardamom powder. Continue stirring the mixture until it thickens further and starts to pull away from the sides of the pan. At this point, the fudge will have a soft and smooth consistency.
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Set the fudge: When the mixture reaches the desired consistency, pour it into a greased tray or plate. Use a spatula to level the surface and smooth it out evenly. Sprinkle the slivered almonds (badam) over the top for a crunchy texture and a beautiful presentation.
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Cool and serve: Allow the Milk Sooji Fudge to cool completely at room temperature. Once cooled, cut it into squares or diamond shapes, depending on your preference. Store the fudge in an airtight container to maintain its freshness.
Serving Suggestions
Milk Sooji Fudge pairs beautifully with a hot cup of Masala Chai or your favorite Indian tea. It’s a wonderful treat for guests during festivals, family gatherings, or even a special weekend dessert. The subtle richness of the milk and ghee, combined with the comforting warmth of cardamom, makes this fudge a perfect dessert to share with loved ones.
Tips for the Perfect Milk Sooji Fudge
- Adjust sweetness: You can modify the amount of sugar according to your sweetness preference. If you prefer a less sweet dessert, reduce the sugar slightly.
- Creamy texture: The key to a creamy, smooth fudge is constant stirring. Be patient while cooking the milk mixture and semolina together, as this will help prevent any lumps and achieve the perfect consistency.
- Nuts: Feel free to get creative with your garnishing! While slivered almonds are traditional, you can also use pistachios, cashews, or even walnuts for a delightful crunch.
- Flavor variations: You can enhance the flavor by adding a few saffron strands soaked in warm milk. This will not only add a beautiful golden hue but also infuse a fragrant aroma into the fudge.
Conclusion
This Milk Sooji Fudge recipe is a true representation of Karnataka’s rich culinary heritage. With its creamy texture, delightful sweetness, and the perfect balance of flavors, it’s a dessert that’s sure to win hearts. Whether you’re hosting a festive celebration or simply indulging in a sweet craving, this fudge is the perfect treat to enjoy with family and friends.
So, go ahead and give this traditional Indian sweet a try—your taste buds will thank you for it!
