ℜ𝔬𝔟𝔶𝔫 𝔎𝔞𝔲𝔯 - 𝔖𝔢𝔞𝔰𝔬𝔫 𝔢𝔳𝔢𝔯𝔶𝔱𝔥𝔦𝔫𝔤 𝔴𝔦𝔱𝔥 𝔩𝔬𝔳𝔢

Coconut rose Fudge

INGREDIENTS
- 1 ¼ cup white chocolate
- half a can of condensed milk
- 1 ½ tbsp melted ghee
- 1 ½ tbsp coconut
- 1 ½ tbsp pistachios
- ½ tbsp of rose petals
- pistachios, coconut, and rose petals for garnish

METHOD
Using the double boiler method

Place all the ingredients in the bowl except for the extra garnish items.

Melt all the ingredients and mix well in between. Mix again until it's all mixed.

Line a pan with baking paper and transfer the batter, sprinkle with the garnish and place to cool off before you place it in the fridge until set.

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