Nawabi egg halwa (\"indian style\")
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Khoa |
| 4 | ounces | Almonds |
| 6 | Eggs | |
| 12 | ounces | Sugar |
| 8 | ounces | Ghii (pure ghii; accept no substitutes) |
| 1 | pinch | Saffron (a few strands) |
(from Poultry Advisor, ~1970, no attribution) Grind almonds and khoa to a rough paste; set aside.
Cream sugar and ghii together until sugar is dissolved. Add eggs one by one, mixing well. Add the khoa mixture and mix thoroughly. Add a few strands of kesar. Put into a pyrex dish, sprinkle with almonds.
Bake in a slow oven (300 F) until golden brown.
Decorate with gold or silver foil.
Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson <brent@...> on Sep 17, 1997