Sieve the flour and cocoa powder once into a large bowl. Add the sugar and almonds. The recipe actually requires powdered sugar but I have used granulated sugar in the pictures since the power went off while I began making the dish and I had to get it done before my daughter got home from school.

Add the condensed milk to the bowl and mix well with the dry ingredients.

Place a non stick pan on a low flame and add this batter to it. Stir till the batter becomes smooth. Please ensure that the flame is low-medium to prevent burning.

As soon as the batter starts leaving the base of pan, turn off the flame and immediately transfer the fudge to a greased bowl or flat cake tin.

Make a topping by sprinkling some crushed almonds and castor sugar on top.

Freeze the fudge for half an hour or chill in the fridge for an hour. Decorate the cold fudge with colourful gems and serve.