That Old Sweet Story

Indian sweets tend to be very rich, intensely sweet and time-consuming to prepare. Here, powdered whole milk shortcuts the usual procedure of cooking fluid milk down to a strong concentrate. Cardamom is often used, but it may be omitted if you aren’t accustomed to the flavor.

INDIAN FUDGE

1/4 pound unsalted butter

1 pint ricotta cheese

1 cup sugar

1 1/4 cups powdered whole milk

1/2 teaspoon cardamom seeds, crushed

1/4 cup shelled pistachios

Few drops green food color, optional

Heat butter in large saucepan until melted. Blend in ricotta cheese. Add sugar and cook over medium heat 5 minutes. Add powdered milk and cardamom seeds and cook and stir until mixture pulls away from sides of pan.

Stir in pistachios and food color. Turn into 8x4-inch loaf pan and cool. Cut into 1 1/2-inch squares. Makes about 15 pieces.

Note: Powdered whole milk such as Klim brand is usually available in Oriental markets.

Each piece contains about:

228 calories; 68 mg sodium; 43 mg cholesterol; 14 grams fat; 19 grams carbohydrates; 7 grams protein; 0 fiber; 56% calories from fat.

These candies combine many nuances of flavor and are not as devastatingly sweet as most truffles. The recipe comes from “365 Great Chocolate Desserts” by Natalie Haughton (HarperCollins: $16.95.) Haughton tested her desserts with domestic dark chocolates but prefers imported white chocolate, using brands available in some supermarkets and membership department stores. As a variation, we liked the truffles coated with semisweet chocolate.

WHITE CHOCOLATE HAZELNUT-APRICOT TRUFFLES

1 1/4 cups hazelnuts

24 ounces imported white chocolate, cut up

6 tablespoons whipping cream

1/4 cup finely chopped dried apricots

Spread out hazelnuts on baking sheet. Bake at 350 degrees 10 minutes or until nuts are light brown and dark skins are cracked. Rub nuts in terry-cloth towel to remove as much of skins as possible. Finely chop hazelnuts in food processor.

In 1-quart glass measure, combine 12 ounces white chocolate and cream. Microwave on MEDIUM (70% power) 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. Stir in 3/4 cup hazelnuts and apricots. Refrigerate, covered, 1 to 2 hours, or until mixture is firm enough to hold its shape. (If mixture gets too hard, let stand at room temperature 1/2 hour or until still firm but soft enough to shape.)

Using 1 1/4-inch automatic-release ice cream-style scoop, scrape up truffle mixture into 28 (1 1/4-inch) balls (or use 1 tablespoon for each ball and roll between palms of hands into smooth ball). Place on wax paper-lined baking sheet and refrigerate until firm, 1 hour or longer.

Place remaining 12 ounces white chocolate in small glass dish. Microwave on MEDIUM 3 to 3 1/2 minutes, stirring often, until melted, smooth and warm. Using fork, dip truffles quickly, 1 at time, into white chocolate, tapping fork on edge of dish to remove any excess. Place on wax paper-lined baking sheet and sprinkle tops with remaining hazelnuts. Store in airtight container in refrigerator up to 2 weeks or in freezer 1 month. Serve in paper candy cups. Makes 28 truffles.

Each truffle contains about:

183 calories; 27 mg sodium; 10 mg cholesterol; 13 grams fat; 15 grams carbohydrates; 2 grams protein; 0.2 grams fiber; 64% calories from fat.