Choco fudge (punjabi sweet) | How to make Choco fudge (punjabi sweet)

By Durgesh Srivastava  |  3rd Oct 2016  |  
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  • Choco fudge (punjabi sweet), How to make Choco fudge (punjabi sweet)
Choco fudge (punjabi sweet)by Durgesh Srivastava
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About Choco fudge (punjabi sweet) Recipe

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Choco fudge (punjabi sweet) is a popular aromatic and delicious dish. You can try making this amazing Choco fudge (punjabi sweet) in your kitchen. This recipe requires 19 minutes for preparation and 45 minutes to cook. The Choco fudge (punjabi sweet) by Durgesh Srivastava has detailed steps with pictures so you can easily learn how to cook Choco fudge (punjabi sweet) at home without any difficulty. Choco fudge (punjabi sweet) is enjoyed by everyone and can be served on special occasions. The flavours of the Choco fudge (punjabi sweet) would satiate your taste buds. You must try making Choco fudge (punjabi sweet) this weekend. Share your Choco fudge (punjabi sweet) cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Durgesh Srivastava for inputs. In case you have any queries for Choco fudge (punjabi sweet) you can comment on the recipe page to connect with the Durgesh Srivastava. You can also rate the Choco fudge (punjabi sweet) and give feedback.

Choco fudge (punjabi sweet)

Ingredients to make Choco fudge (punjabi sweet)

  • MIlk 2 cup
  • Heavy cream 3/4 cup
  • sugar 3/4 cup
  • wheat dalia 1 1/2 tbsp
  • Desi ghee 1 1/2 tbsp
  • Choco powder 1 tbsp
  • Crushed cashew 1/2 cup
  • Crushed pistachio 1/4 cup

How to make Choco fudge (punjabi sweet)

  1. Heat 1/2 tbsp ghee .
  2. Fry dalia till becomes golden brown
  3. Keep aside.
  4. Boil milk and cream in heavy pan.
  5. Cook till it thick and leave edges.
  6. Add dalia and sugar.
  7. Cook for 20 mnts or till thick.
  8. Add cocoa powder and ghee .
  9. Cook till it becomes a soft dough.
  10. Add cashew and almonds.
  11. Mix well and set in a greased plate
  12. Spread pistachio and press with palm.
  13. Leave it to slightly cool down.
  14. Cut and serve.

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