Baked Butterscotch Halwa
by Tarla Dalal
Added to 8 cookbooks
This recipe has been viewed 7983 times
Nuts cooked with butterscotch syrup add a nice crunch to this novel kalakand-based sweet that you can create in a jiffy! buy readymade kalakand if you are pressed for time.
- Combine all the ingredients in a shallow microwave-safe dish of 175 mm (7”) diameter and microwave on high for 5 minutes.
- Use the back of a spoon to spread the mixture into an even layer in the same dish.
- Sprinkle the cardamom powder and almonds evenly over the mixture and keep aside to cool completely.
- Heat the ghee in a non-stick pan, add the walnuts and cashew nuts and sauté on a medium flame for 3 to 4 minutes
- Add the butterscotch syrup, mix well and cook on a medium flame for 1 minute, stirring continuously.
- Add the prepared kalakand, mix well and cook on a medium flame for 2 to 3 minutes, stirring continuously.
- Remove from the flame and transfer to a flat baking dish and bake in a pre-heated oven at 160°c for 8 to 10 minutes.
- Serve immediately.
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