Producer: Priyanka Das Editor: Manuj Yadav
Ingredients 500 grams of khoya (pindi) 40 grams of sugar-free or any sugar substitute (of your choice) 1 cup roasted and crushed almonds
In a pan over low heat, cook the grated khoya with 40 g of sugar substitute for about 3-4 minutes. This helps soften the khoya and blend it well with the sweetener, creating a smooth and creamy base.
Once the khoya mixture is ready, remove it from the heat and mix in the roasted and crushed almonds thoroughly. The almonds are the star of this dish, providing a rich, nutty flavor and a delightful crunch.
Quickly transfer the mixture into individual serving dishes, ensuring an even distribution of almonds throughout.
Place the dishes in a preheated oven at 200°C, using only the top heat setting, to allow the sugar substitute to caramelize. This final step adds a beautiful golden colour and a slight crispness to the top layer, enhancing both its appearance and texture.