Try this Nawabi Egg Halwa ("Indian Style") recipe, or contribute your own.
Suggest a better description(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
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Serving Size: 1 Serving (2404g) | ||
Recipe Makes: 1 | ||
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Calories: 5720 | ||
Calories from Fat: 3482 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 386.8g | 516 % | |
Saturated Fat 165.8g | 829 % | |
Monounsaturated Fat 139.3g | ||
Polyunsanturated Fat 41g | ||
Cholesterol 6826.6mg | 2100 % | |
Sodium 2125.9mg | 73 % | |
Potassium 2871.5mg | 76 % | |
Total Carbohydrate 376.4g | 111 % | |
Dietary Fiber 13.8g | 55 % | |
Sugars, other 362.6g | ||
Protein 214.7g | 307 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5720
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