Years ago, if you wrote to Nestle India, they would post you leaflets which contain recipes using Milkmaid, the brand name of the condensed milk available in India.
I have tried the chocolates, kalakhand and the coconut coated ladoos from those. I have those sheets tucked in somewhere in my parents' place. And I found this sheet of paper in one of my notebooks where I had, over a random telephone conversation copied a recipe for making thirattipaal in the microwave from my friend.
That recipe uses condensed milk and milk powder.
The very mention of condensed milk made me want to try the recipe. However, I was in no mood for thirattupaal. I wanted something denser and holding shape.
I used the basic ingredients and tried to alter the cooking time in the microwave. The addition to the original recipe was the chocolate flavour with a few spoonful of cocoa. I had a delicious tasting sweet, cut in beautiful floral shapes. I made them 'pop it in your mouth' size.
I have used skimmed milk powder, you may replace with whole milk powder if desired
Milk powder 1 cup (200 ml)
Condensed milk 1/2 of a 385 grams tin
Cocoa 2 teaspoons
Butter (@room temperature) 1 table spoon
Icing sugar or powdered sugar 2 tablespoons
Place the butter in a fairly large microwave safe/proof bowl. Put it in the microwave oven and allow to melt on High for 1 minute and 30 seconds.
Take the bowl out. Add the milk powder, condensed milk and the cocoa. Mix well to blend.
Do not add the sugar.
Place the bowl back in the microwave and cook without lid on 100% power (in my microwave it is 1000 watts) for 2 minutes and a half more. Stir in between once.
Remove and with a wooden spoon stir the mix thoroughly.
Put back in the microwave on 100% power for just one minute more. Check if the mix is thickened, or keep for about 20 seconds longer. Do not be tempted to keep longer and burn the mix. The mix will thicken upon cooling.
Immediately after taking out add the powdered sugar and mix well.
Quickly transfer contents on a lightly greased wooden board and spread with the rolling pin to about 2 mm thickness.
Cut out shapes with a cookie cutter. Alternatively, you may mould shapes with hands, or cut squares.
The mix is pliable enough that you can repeatedly roll out the unshapely edges after cutting shapes.
While warm or at room temperature the fudge will be soft. Refrigerate for about 30 minutes and they harden to chocolate consistency.
You may choose to store in the fridge or outside.
Be warned that they will tempt you to pick yet another.
These are being sent to Sugar High Friday making it with Bite size sweets happening until tomorrow @ Aparna's blog. Today, she celebrates her birthday and I send these along with warm wishes for a very wonderful day.