Comments on: 8-Minute Microwave Mango And Saffron Fudge

By: Justin Lee Beatty

Justin Lee Beatty — Thu, 23 Sep 2010 01:32:51 +0000

Having just tried a chocolate fudge microwave recipe, this recipe looks very appealing. One thing I noticed between the recipes is that this one uses sugar. Is there a difference between fudge made with sugar and without sugar? Also, I would be interested to see the nutritional differences between chocolate fudge and the mango fudge.

By: TastiWave

TastiWave — Wed, 08 Sep 2010 18:08:15 +0000

It is great that such a tasty treat can be made in the microwave in just 8 minutes. Thanks for sharing this recipe.

By: Sneh

Sneh — Tue, 22 Jun 2010 20:06:09 +0000

The texture most definitely should be grainy, but not dry.

By: Lydia

Lydia — Tue, 22 Jun 2010 18:30:55 +0000

Interesting reading all the comments. 2 things worth mentioning. Since you have a global audience, and hence products defer, for example cream. So I searched the internet and thought this information may be helpful to some. Double cream is 38 to 40%fat available only in specialty shops. Whipping cream is 30 to 36% fat. Table cream is 18/30% fat. Half and half is 10 to 18% fat. Could someone jump in answer this query. If Whipping Cream is 30 to 36% fat, would boiling it down 5 minutes render a higher fat content equivalent to Double Cream? The 2nd important point is: Some of us have older microwaves with wattages of 650 to 750 W. This recipe is based on 1100W. Obviously, the fudge/burfi would take longer. I found one way of telling it’s done, is that it gathers in the center in a lump and the texture is grainy. Is that correct?

By: Sneh

Sneh — Tue, 22 Jun 2010 01:00:06 +0000

Back in India when we didn’t own a microwave, I used to cook this on the gas/stove. It doesn’t take much longer than this method. I can’t remember that far back but I think we used to heat a large tablespoon of “ghee” on a very low flame. Add the khoya (4-5 packed cups), a cup of sugar, a cup of the mango pulp, some saffron strands and milk. Stirring the mixture constantly for 20-25 minutes and adding milk as required to make sure it didn’t dry out and burn, we used to get a soft, fudgy mixture that was poured in greased steel pans and we used to call it “barfi”.

By: Meher

Meher — Sat, 19 Jun 2010 16:41:44 +0000

Looks Yummy. Can this be done on the gas instead of microwave? Any idea how. If Khoa is to be used what is the proportion. Would u still need milk powder ?

By: Lydia

Lydia — Fri, 18 Jun 2010 17:42:08 +0000

Thank you Sneh. Your wattage is almost double mine hence the reason why mine takes longer. Great recipe. I’ve doubled the amount of mango pulp for a more intense flavor and reduced the sugar considerably from 1 1/2 cups to 3/4 — think 1/4 cup + 1/8 will work even better. Appreciate your quick clarification.

By: Sneh

Sneh — Tue, 15 Jun 2010 20:36:15 +0000

I cook this at my highest power settings 1100W.

Khoya is like clotted ricotta cream and already a solid, so you would need more in quantity. It is also not eaily available outside of India. I have made this fudge with pourng cream and whipped cream and light cream and the consistency is “to be had with a spoon” at best. That is the reason I use “double cream”, it will give you the fudge you see in the picture.

I cook it for only 8 minutes, sometimes 10 minutes at best. It might look like it isn’t cooked at the end, but it is. Don’t be tempted to cook it longer, because the cream starts becoming butter and loosens the fudge which eventually results in a longer setting time.

By: Lydia

Lydia — Tue, 15 Jun 2010 17:05:44 +0000

Sneh, what’s your microwave wattage?

I tried the recipe with 2 1/2 cups of milk powder (that’s all I had) and proportionately decreased the other ingredients. It took 28 minutes. My microwave wattage is 650. I used 35% whipping cream, that’s what we get here in Canada. The mango flavor wasn’t enough (so I doubled the amount. The fudge was a little too sweet. Balbir Singh suggests a proportion of 4:1 (Khoa to Sugar) — here I guess milk powder. It rendered an 8 inch pan of Barfi/Fudge. I think it should be of the right consistency after it has air dried for 12 hours.

By: Sneh

Sneh — Fri, 16 Apr 2010 02:36:38 +0000

Thanks Neha! I hope it turned out great