Dulce de Leche
- 1 (14-oz [396-g]) can sweetened condensed milk
- 1⁄2 cup (46 g) instant nonfat dry milk powder
- 1⁄3 cup (100 g) dulce de leche
- 1 tbsp (15 ml) ghee
- 1 tbsp (15 ml) whole milk
- 1⁄4 tsp Ground Baraka Cardamom
- 1⁄4 tsp salt
- 1⁄4 cup (45 g) dark chocolate chips
- 1⁄2 tsp coconut oil
- Flaky sea salt
- To make the dulce de leche, remove the paper wrapper on the can of sweetened condensed milk and place the can in a saucepan. Cover the can with enough water so that the can is completely submerged underwater. Place the saucepan on the stove over medium heat and bring the water to a boil, then turn the heat down and simmer for 3 hours. Keep a close eye on the pan, as you might need to top off the pan with more water as it evaporates. When done, remove the can and let cool completely.
- To make the penda, start by preheating the oven to 315°F (149°C) and line a baking sheet with parchment paper. Spread the milk powder in a thin layer on the parchment-lined baking sheet. Bake for 9 to 10 minutes, or until the powder is golden brown.
- Pour the toasted milk powder into a nonstick pan with the dulce de leche over medium-low heat. Stir for 3 minutes. Add the ghee, milk, cinnamon, and salt and mix well. Continuously stir the mixture for 5 minutes, or until the mixture thickens and starts leaving the sides of the pan. Remove the pan from the heat and cool for 5 minutes.
- Grease your hands with ghee and roll 1 tablespoon (15 g) of the dough into a ball. Repeat with the rest of the dough. Gently flatten the balls with your hands and use your pointer finger to create a little divot in the middle of each penda.
- Set up a bain-marie by bringing a small pot of water to a boil and placing a small bowl on top of the pot, making sure the bowl does not touch the water. Add the chocolate and coconut oil to the bowl and stir until melted, about 2 minutes. You can also add the coconut oil and chocolate to a microwave-safe bowl and microwave until the chocolate is melted, about 1 minute. Mix well and pour the chocolate into a small sandwich bag. Snip off the end and pipe the chocolate into the divots in each penda. Top with a sprinkle of the flaky sea salt. Let the penda set for at least 3 hours. The texture will become less chewy as they set over time. Store in an airtight container for up to 2 weeks.