Khoya Badaam Chocolate Pinwheels

Khoya Badaam Chocolate Pinwheels

Cooking Time

Preparation Time : 40

Cook Time : 15

Total Time : 55

Ingredients

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

Directions

  • 01

    In a saucepan, boil about 2 cups of water.

  • 02

    Put in the almonds and let them soak in the hot water for 10 minutes.

  • 03

    Drain the almonds and soak them in about 2 cups of cold water for 15-20 minutes.

  • 04

    Drain from the cold water and peel off the skin.

  • 05

    Grind the almonds to a fine paste along with milk.

  • 06

    In a non-stick pan, add ghee, almond paste, grated khoya and sugar.

  • 07

    Cook the mixture on low heat stirring it continuously until the mixture starts leaving sides of the pan and comes together as a dough.

  • 08

    Dish out on a plate and let it cool until you can handle it with your hands.

  • 09

    Divide the mixture in two equal portions.

  • 10

    In one portion, add cocoa powder and knead a little. Shape it into ball.

  • 11

    Knead the other portion as well and shape it too into a ball.

  • 12

    Spread a plastic sheet or a parchment paper on table top.

  • 13

    Place the chocolate ball on it and cover with another sheet.

  • 14

    Roll it out into thin sheet of 1/8 inch thickness.

  • 15

    Repeat the same process with white portion.

  • 16

    Now uncover the chocolate sheet and layer it on top of the white almond sheet.

  • 17

    Cover again with plastic or parchment paper and thin out a little using rolling pin.

  • 18

    Uncover and roll into a tight cylinder/log.

  • 19

    Refrigerate for half an hour to set.

  • 20

    Cut into 1/4th inch discs.

  • 21

    Almond choco fudge is ready. It can be stored in fridge for a week.

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