Baked Butterscotch Halwa recipe - How to make Baked Butterscotch Halwa
For the kalakand- 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.
How to proceed- 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.
Nutrient values (Abbrv) per serving
| Energy | 567 cal |
| Protein | 16.2 g |
| Carbohydrates | 28.5 g |
| Fiber | 0.9 g |
| Fat | 43.2 g |
| Cholesterol | 0 mg |
| Sodium | 10.2 mg |