Baked Kand recipe - How to make Baked Kand
For the green pea mixture- Heat the oil in a broad non-stick pan, add the green peas, coriander, green chilli paste, lemon juice, sugar and asafoetida, mix well and cook on a medium flame for 1 minute. Keep aside.
For the coconut sauce- Heat the ghee in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
- Add the prepared chutney, mix well and cook on a medium flame for 1 minute.
- Add the coconut milk, sugar and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Keep aside.
How to proceed- In an baking dish, spread half the kand slices, then spread the green peas mixture.
- Cover with the remaining kand slices and finally pour the coconut sauce over it and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve hot.
Nutrient values (Abbrv) per serving
| Energy | 193 cal |
| Protein | 3.5 g |
| Carbohydrates | 18.1 g |
| Fiber | 5.4 g |
| Fat | 11.7 g |
| Cholesterol | 0 mg |
| Sodium | 10.4 mg |