Simply Wonderfuls
KHARA PERA
-Recipe from Yamuna mataji
My spiritual master, Srila Prabhupada, called this mock milk fudge a
“simply wonderful sweet”. Some varieties include a dash of essence such
as vanilla, almond, lemon or lime. This version resembles firm,
uncooked fondant in texture and is so easy to assemble that
kindergarten children can turn out a successful batch for grown-up
treats.
I have made this sweet around the world, using different processed
ingredients. Health-food-store non-instant skim milk powder yields the
creamiest consistency; and milkman brand instant non-fat milk powder is
somewhere in between and slightly granular. If you use a granulated
sugar –raw or white –process it in a blender until superfine. Because
these ingredients are processed and stored under varied conditions, you
may need to use more or less to use more or less milk powder to achieve
the desired texture.
Preparation time (after assembling ingredients): 10 minutes
Makes: 24 simply Wonderfuls
½ cup (120 ml) unsalted butter, at room temperature
2/3 cup (60 g) confectioners’ sugar
1 ¾ cups (220 g) dry milk powder, or as needed
1 teaspoon (5 ml) milk or cream, or as necessary
a few drops of flavoring essence (as suggested above), or
2 tablespoons (30 ml) grated nuts or dried fruit puree
1.
Cream the butter and sugar in a mixing bowl until light and
fluffy. Using your hands, work in the milk powder and milk or cream,
(adjusting proportions as necessary) to make a medium-soft fondant.
Flavor with essence, nuts or fruit puree and continue to work until
well blended.
2. Wash and dry your hands, then
roll the fondant into smooth balls. (You can also roll the fondant
around whole nuts or sandwich a pellet between nut halves). Place the
confections in paper candy cases and keep refrigerated in a well sealed
container for up to 4 days. Serve chilled or at room temperature.