Khoya Badaam Chocolate Pinwheels

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Khoya Badaam Chocolate Pinwheels


Cooking Time

Preparation Time :40 Min

Cook Time : 15 Min

Total Time : 55 Min


Serves : 4
  • Khoya/Mawa (grated or crumbled) - 1/2 cup

  • Badam (almonds) - 3/4 cup

  • Cocoa powder - 1 tbsp

  • Sugar - 6 to 8 tbsp

  • Milk - 1/8 cup

  • Ghee (clarified butter) - 2 tsp


  • In a saucepan, boil about 2 cups of water.
  • Put in the almonds and let them soak in the hot water for 10 minutes.
  • Drain the almonds and soak them in about 2 cups of cold water for 15-20 minutes.
  • Drain from the cold water and peel off the skin.
  • Grind the almonds to a fine paste along with milk.
  • In a non-stick pan, add ghee, almond paste, grated khoya and sugar.
  • Cook the mixture on low heat stirring it continuously until the mixture starts leaving sides of the pan and comes together as a dough.
  • Dish out on a plate and let it cool until you can handle it with your hands.
  • Divide the mixture in two equal portions.
  • In one portion, add cocoa powder and knead a little. Shape it into ball.
  • Knead the other portion as well and shape it too into a ball.
  • Spread a plastic sheet or a parchment paper on table top.
  • Place the chocolate ball on it and cover with another sheet.
  • Roll it out into thin sheet of 1/8 inch thickness.
  • Repeat the same process with white portion.
  • Now uncover the chocolate sheet and layer it on top of the white almond sheet.
  • Cover again with plastic or parchment paper and thin out a little using rolling pin.
  • Uncover and roll into a tight cylinder/log.
  • Refrigerate for half an hour to set.
  • Cut into 1/4th inch discs.
  • Almond choco fudge is ready. It can be stored in fridge for a week.