Rich Compound Chocolate and Dry Fruit Fudge with Khoya

1.Prepare the Dry Fruit Mix: Heat the ghee in a small pan over medium heat. Add the chopped almonds and cashews and toast until lightly golden and fragrant, about 3-4 minutes. Add the raisins and chopped dates and sauté for 1 minute until the raisins plump slightly. Remove from heat and set aside.

2.Prepare the Pan: Grease an 8x8 inch square baking pan lightly with butter or ghee. Line it with parchment paper, leaving an overhang on two sides to easily lift the fudge out later. Lightly dust the paper with cocoa powder or keep it lightly greased.

3.Melt the Base: In a heavy-bottomed saucepan or a double boiler, combine the chopped compound chocolate, crumbled khoya, sweetened condensed milk, and butter.

4.Cook the Fudge: Heat the mixture over low heat, stirring constantly. If using a double boiler, ensure the water underneath is simmering gently, not boiling vigorously. Continue stirring until the chocolate is completely melted and the mixture is smooth, glossy, and pulls away from the sides of the pan (about 8-10 minutes).

5.Incorporate Flavor: Once smooth, remove the pan from the heat. Stir in the cardamom powder and the pinch of salt.

6.Fold in Fruits: Gently fold in the prepared toasted dry fruit mix until evenly distributed throughout the fudge base.

7.Set the Fudge: Immediately pour the fudge mixture into the prepared baking pan. Use an offset spatula to spread it evenly. Lightly press the surface with the back of a spoon to ensure a flat top.

8.Chill: Let the fudge cool at room temperature for about 30 minutes, then transfer the pan to the refrigerator and chill for at least 3 to 4 hours, or until completely firm.

9.Cut and Serve: Once firm, use the parchment paper overhang to lift the fudge block out of the pan. Place it on a cutting board and slice it into 1-inch squares using a sharp, warm knife (wiping the knife between cuts helps achieve clean edges).