Vegan Dessert Challenge- Day 5

- Kirti Tarang Pande

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 Mango- Cashews Fudge

Ingredients:

1. Fine ground cashews- 1/4 cup
2. Grated/ Powdered Jaggery- 1 (tbsp)
3. Coconut flour- 1/3 cup (optional)
4. Water- 1 tbsp
5. Salt - a pinch
6. Mango puree- 1 cup
7. Cardamom powder- 1 tsp
8. Mashed Banana- 1 (if required)

Disclaimer:

Making mango fudge is little tricky for following reasons:

1. No matter how accurate your recipe is the mango is a uncontrolled variable. The amount of jaggery required depends upon how sweet the mango is. The mango that I have used is plucked from my garden, so I know how tangy it is, especially when the season has not yet properly arrived. I have used 1 tbsp of jaggery because I like  tangy & I don't want sweetness to overpower the flavor of cashews. I like things subtle but go with your palette. The trick is- less sugar is okay, you can always fix it by mashing bananas in it in the end.

2. We never know how thick the puree of mango will turn out to be. If it's too liquid, it becomes a test of patience.

3. For beginners dry roasting cashews in iron pan maybe difficult, so it's okay to use a non-stick in this case 

Method:

1. Boil jaggery with water in a deep bowl, till it you get the three string consistency. Another way to check consistency is take a bowl of water, add a drop of mixture to it. If it falls into the bottom in the shape of a ball, it's done.

2. Dry roast cashews & salt in an iron pan till they turn golden in a low flame.

3. Add jaggery syrup & the puree. Increase the flame. Let it boil, till you get the right consistency of a fudge. The mixture will become like a non-stick clay happily dancing to your tune in the pan. This tests patience. So, to fasten the process, you can add coconut flour too. I don't do it. I like the taste to be pure.
5. Drop the mixture in a parchment & press down with spatula. Allow it to cool & let it chill for an hour.