Labania Za Maziwa (Kenyan Milk Fudge)

                                                                                   

Growing up in Kenya, I always looked forward to the Muslim Eidd celebrations. My neighbors would always spoil us with treys and treys of fantastic food and sweets. This fudge was always on offer and was one of my favourite edible gifts to receive. These are called Labania Za Maziwa and are simply a fudge made out of milk, sugar and flour that are flavored with cardamom. They have a slight crumble when you bite into them, then melt in your mouth. These are so easy to make and are delicious! They make perfect edible gifts and keep for a while. Here's the recipe....

Ingredients:

-3 cups granulated sugar.

-3 cups water.

-3 cups milk powder.

-1/2 cup all-purpose flour.

-1/2 cup unflavored cooking oil (I used canola).

-1/2 teaspoon cardamom powder.

                                                                            

Instructions:

-Lightly grease a shallow baking dish and set aside (I used a 2 Quart baking dish).

                                                                             

-In a heavy-bottomed medium saucepan over medium heat, bring the water, sugar and cardamom to a boil. Do not stir or the sugar in the syrup will crystallize and affect the texture of the fudge. A thick syrup should form that should form a string when you try to feel it between your middle finger and thumb.

                                                                                    

-Pour in the oil and stir.

-Add in the flour and stir briskly.

-Add in the powdered milk and stir briskly. You want to make sure that there are no lumps. The mixture will turn to a slightly darker color and the mixture will begin to pull away from the sides of the pan (ball stage). If you don't let the fudge get to the stage where it pulls away from the pan, your fudge will not properly set as it should.

                                                                             

-When the mixture changes color, spread it into the prepared dish and try and make it as even as possible.

                                                                               

-Allow the fudge to cool for 25-30 minutes or until the fudge doesn't jiggle in the baking dish when gently shaken (I sat my baking dish on a cooling rack to help the fudge cool faster). 

-Then use the back of a butter knife to cut it into any desired shape. You can even scop them out with a spoon or ice-cream scoop (before they completely set) and roll them into little balls. You're all set and the fudge is ready to enjoy. Now how easy was that?!?

Suggestions: These creamy fudge squares make great gifts if placed in an air-tight container or celo bags.They can keep for up to 2 weeks at room temperature in an air-tight container.