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Almond Cake

By: Unknown
Region: Indian
Dish:Vegetarian - Desserts


1-1/2 Cups Blanched Almonds
1/2 Cup Milk Powder or Maida Flour (to thicken the Halwa and give it body)
1-3/4 Cups Store-bought or Homemade Ghee
1/4 Cup Olive Oil
2 Cups Milk, at room temperature
3 Cups Granulated Sugar + 1/2 Cup Water
Yellow Food Color, optional


Blanch the almonds and wipe it clean with paper towel.

Add the almonds and milk to a blender jar and grind it.

The mixture has to be smooth and of velvety consistency.

In a Kadai, add the Olive Oil and the Maida Flour/Milk Powder. Fry it.

The flour should be browned like in the picture. Scoop and save it on a plate.

Add the sugar and water to the kadai and warm it on a low flame.

Sugar starts melting. Keep stirring.It will completely liquefy.

Once the sugar is completely liquified, add the almond paste and the flour/milk powder paste.

Keep the flame at medium or medium-low. Never increase the heat. And the continuous stirring begins from now. Even if left idle for a few seconds, the mixture will develop a crust. That should never happen.

In another Kadai, warm Ghee in batches. Once it reaches to a smoking point pour it over the almond mixture.

Always make sure that the ghee is near the smoking point cause when you pour into the almond mixture it should sizzle, like in the picture below. Add the ghee in 2 batches.

Add food coloring at about 30 minutes into stirring.

The mixture should thicken but never develop a crust.

Once it starts leaving the side of the pan, at around 40 minutes, switch off the stove. Remove the Kadai from the stovetop.

Smear ghee onto a wide plate. Immediately pour the almond mixture into the plate and level it with a silicone spatula.Let it cool for 15-20 minutes.The plate that I used had 12" diameter.

Using a pizza wheel cut into square or diamonds.

This time I decided to make diamond cuts cause its what we prefer.

Roughly yields about 50 pieces.

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