Split Pea Fudge
- Total Time: 2 hours 30 mins
- Yield: 20 pieces 1x
Description
Yep, split pea. It makes a great protein-rich treat that’s a great dessert or after school snack.
Ingredients
- 2 cups (480 ml) split peas
- 6 cups (1.4 L) milk
- 1 cup (240 ml) powdered milk
- 1 cup (240 ml) water
- 1 3/4 cups (420 ml) sugar
- 2-3 cardamom
- 3-4 cinnamon, each about an inch
- 1/2 cup (120 ml) butter or ghee
- Pinch of saffron (optional)
- Cashews, raisins for garnish (optional)
Instructions
- Soak split peas in water for at least 2 hours.
- Wash and boil split peas starting with 4 cups of milk. Add the remaining milk as needed to soften the split peas. You may not need all the milk or may need slightly more, depending on split pea quality.
- In a food processor, puree the cooked split peas to a silky smooth paste. If too dry, you may need to add some milk.
- In a thick-bottomed or nonstick pan, make syrup with sugar and water over medium heat.
- Add split pea puree and saffron.
- Cook over low heat, stirring constantly and scraping the bottom of the pan.
- Cook until the mixture is sticky and a mass pulls away from the bottom and sides of the pan.
- Remove from heat and spread in a serving platter, let cool.
- Add cardamom and cinnamon to the syrup.
- Add butter or ghee.
- Cut into diamond-shaped barfi (or any shape) and garnish with cashews and/or raisins.
- Prep Time: 2 hours
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 piece
- Calories: 180
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Frequently Asked Questions
Why do the split peas need to soak for at least 2 hours before cooking?
Soaking softens the peas so they cook evenly in the milk without requiring excessive liquid. The recipe then boils them starting with 4 cups of milk, adding the remaining milk as needed — the soak shortens that cooking time and helps produce the silky-smooth paste needed after processing.
How do I know when the fudge mixture is cooked enough to set?
Step 7 gives the visual cue: cook over low heat, stirring constantly and scraping the bottom, until the mixture is sticky and a mass pulls away cleanly from the bottom and sides of the pan. Only then do you remove it from the heat and spread it in the serving platter to cool.
Can I use butter instead of ghee, or does it matter?
The recipe lists both as options (“½ cup butter or ghee”). Ghee has a higher smoke point and a more pronounced nutty, caramelized flavor traditional in Indian mithai like this barfi-style fudge; butter works equally well if ghee isn’t available. 
Still no answer for the powdered milk
Yes, I’ve made it several times. In the original recipe on my blog, it states that you have to add the milk in step 6. Honest cooking spot pastes the recipes here, so not sure why it’s not there.
Also, the purée should never be soupy because most of the milk should evaporate when you cook the split peas. If yours was runny, you’ll just have to cook it down more.
Have you really made this recipe? I tried it follow the most convoluted instructions. Dry milk? Really where in the recipe did it tell when/ where to add to the mixture.
I soaked the peas for 3 hours, washed drained then put in pan. Added 4 cups of milk, which I cooked for 2.5 hours BEFORE the peas were tender enough to puree. My puree mixture was running, I’ve tried to cook it down, but after if cooking for nearly an hour, I have a very very sweet yellow pea soup.
I was trying this recipe for a food bank I volunteer. We have bags and bags of them no one knew what to with them and with the holidays ahead…..well it didn’t go well. I’ve been cooking for 40+ years and this recipe will not LIVE in my recipe book
Do not know what to do with the powered milk in the fudge receive?
Question: what do I do with the powdered milk?