Cardamom-Flavored Caramel Milk Fudge (Vrindavan Pera)

 2/3 cup (100 grams) brown or maple sugar
12 ounces (340 grams) khoa (purchased, or made from 8 cups/2 liters milk)
1 tablespoon (15 ml) honey or golden syrup
1/2 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1 teaspoon (5 ml) unsalted butter or ghee

Place the sugar in a coffee mill or blender and grind to a powder.  Combine all of the ingredients on a marble slab or countertop and knead until smooth and sticky.  Gather the mass together with a spatula and transfer to a large, heavy-bottomed nonstick frying pan.  Place over moderate heat and cook, stirring constantly, until the mixture thickens into a soft ball that pulls away from the sides of the pan.  

Scrape the pera mixture onto a plate and cool until it is easy to handle.  Wash and dry your heads and rub them with a film of oil.  Divide the fudge into 24 portions and roll each into a smooth ball.  While still warm, press into decorative molds and set on waxed paper.  When cool, store in airtight container, refrigerated, for up to 4 days.

Makes about 24 pieces.

From Lord Krishna's Cuisine by Yamuna Devi