Deepawali Sweets - Bournvita Fudge!

Bournvita Fudge for Deepawali

We tasted this fudge during my sister’s wedding at Mysore. Father had “imported” the then famous cooks from Chennai for the grand occasion. They usually operated in groups of tens or more, forming their own “sets”. When they trooped into our house in white dothis, shirts and anga vastrams (cloth worn on the shoulders by men) my little daughter, who was only three or four years old at the time, enquired with wide eyes, why the “strike” was coming into our house. We were all awed by the way the ‘‘strike’’ managed not only the cooking and serving, but also the other important chores, and even the minuscule details in the wedding.

One chap was all the time behind my husband, serving him with all sorts of dishes the moment they were ready. My jovial husband wondered why that person was so friendly with him in particular, but enjoyed the hospitality anyway, along with helping of fresh warm Bournvita fudge too. Sometime later after the wedding was over, to my poor husband's horror, (and to everybody else's mirth!) he found out that the person who took such good care of him was especially appointed by the Head Cook, to ‘look after’ the eldest mappilai (Son- in-law ) of the family, lest he feels neglected and shoots trouble in the wedding!

INGREDIENTS:
Plain white flour or Maida – 1 cup
Bournvita - 1/2 cup
Sugar - 3 cups
Ghee -1/4 cup

METHOD:
1. Heat ghee in a pan and roast the flour on a low flame, till it gives out a pleasant aroma. Take care that it does not burn. The consistency of flour and ghee mixture should be like a thick paste.
2. Keep the roasted flour mixture aside.
3. Dissolve the Bournvita in little warm water and keep aside. It should be thick like condensed milk.
4. Add one cup of water to sugar and boil till one thread consistency.
5. Add the roasted flour and stir to blend with sugar syrup.
6. Add the bournvita and blend well.
7. Keep stirring till the mass thickens and starts leaving the sides of the pan.
8. Pour on a greased plate and allow it to cool and set.
9. When it feels firm and still warm, use a knife and draw one set of diagonal lines on the cake. 10. Draw another set of diagonal lines in the opposite direction. This will make nice diamond shaped cakes.

Pop a piece into your mouth while its still warm, and melt away in ecstasy, as it melts in your mouth!

Note: It took me many trials to get the right texture for this fudge! However, whatever you land up with still tastes delicious! If you remove the fudge too soon from the fire, then you will land up with Bournvita Halwa instead of fudge! My kids would roll it onto a spoon, to get giant sized lollipops! If you cook it too much, then you will land up with hard and brittle pieces rather than a firm and soft fudge!

Here is a useful link I found on sugar stages, with videos! ‘Soft ball stage’ best describes the consistency for Bournvita Fudge.

This post goes to JFI Nov '08 Festival Treats hosted by Srivalli of Cooking 4 all Seasons, as well as Pallavi's Yummy Festival Feast at Pallavi of All Thingz Yummy, as well as Sunshinemom's FIC Brown event at Tongue Ticklers!