Baked Butterscotch Halwa

by Tarla Dalal

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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.

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Preparation Time: 10 mins
Cooking Time: 5 mins
Makes 4 servings
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Ingredients

For The Kalakand
3/4 cup thinly grated paneer (cottage cheese)
8 tbsp milk powder
1 tsp corn flour
1/4 cup sugar
1/2 cup fresh cream

Other Ingredients
1 cup kalakand, recipe above
1 cup walnuts (akhrot) , broken into pieces
1/2 cup broken cashewnuts (kaju)
1/4 cup readymade butterscotch syrup
1/2 tbsp ghee

Method
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.

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