No festivity is complete without sweets! And to satisfy these sweet cravings especially when Eid and Rakshabandhan is around the corner, we bring to you dessert recipes with almonds along with a Nutrition Analysis chart to keep a check on your health. These recipes are from our favourite Chef Manish Mehrotra.
1.) ALMOND AND CARROT HALWA CRUMBLE
Ingredients
For Carrot
- Carrot- ½ kg
- Full cream milk – ½ litre
- Sugar- ½ cup
- Cardamom (powdered)- 4 nos.
- Ghee-2 tbsp
- Almonds (blanched)- ¼ cup
For crumble
- All- Purpose flour- ¾ cup
- Butter (unsalted)- ½ cup
- Sugar- ½ cup
- Ground almonds- ½ cup
Method
- In a pan, add milk and carrots together and keep on cooking till the milk reduces to 3/4th.
- Add cardamom powder, ghee, and sugar to it. Mix it well.
- Add the sliced, blanched almonds and mix well.
- For the crumble, rub the flour, butter, sugar and ground almonds together, till it resembles breadcrumbs.
- Bake the crumble at 180°C till the colour turns golden brown.
- Serve the gajar halwa with crumble and roasted almonds.
Nutritional Analysis
| Calories | 3705 | Protein | 65.5 gm |
| Total fat | 216.2 gm | Saturated Fats | 77.6 gm |
| Monounsaturated Fats | 63.9 gm | Polyunsaturated Fats | 22.6 gm |
| Carbohydrates | 373.9 gm | Fiber | 43.2 gm |
| Cholesterol | 306 mg | Sodium | 359.4 mg |
| Calcium | 1141.8 mg | Magnesium | 633.9 mg |
| Potassium | 3329.5 mg | Vitamin E | 39.7 mg |
2.) ALMOND AND ROSE KHEER
Ingredients
- Full fat milk- 2ltr
- Gobindo bhog rice- 120 gm (Or any other rice available)
- Grain sugar- 40 gm
- Rose water- 3-4 drops
- Dried rose petals- 10 gm
- Almonds- 100 gm
- Almond Slivers- 25 gms
Method
- Soak the rice in water for about 20 mins.
- Heat milk in a heavy bottom pan, after a boil, reduce the heat and simmer till milk is reduced to half the original volume.
- Add the soaked rice, after draining the water and cook on low heat till rice is cooked well and the mix thickens.
- Add chopped almonds and cook for further 15 mins on low heat till the kheer is thick and creamy, add sugar.
- Set aside to cool. Once cool add rose water and mix. Refrigerate till serving
- Roast some almond slivers in an oven for 180 deg for 5 mins, until golden brown. Garnish with slivers and dried rose petals before serving.
Nutritional Analysis
| Calories | 1152 | Protein | 28.1 gm |
| Total fat | 88.4 gm | Saturated Fats | 13.1 gm |
| Monounsaturated Fats | 36.9 gm | Polyunsaturated Fats | 13.4 gm |
| Carbohydrates | 76.6 gm | Fiber | 12.4 gm |
| Cholesterol | 30 mg | Sodium | 452.6 mg |
| Calcium | 816 mg | Magnesium | 375.4 mg |
| Potassium | 1138 mg | Vitamin E | 51.8 mg |
3.) ALMOND & SEVIYAAN MUZAFFAR
Ingredients
- Blanched Almonds- ½ cup
- Seviyan (Vermicelli)- 2 cups
- Ghee- 3 tbsp
- Water- 1 cup
- Sugar syrup- 1 cup
- Cardamom powder- ½ tsp
- Saffron- a pinch
- Khoya- ¼ cup
- Roasted almond slivers- 3 tbsp
Method
- Remove the skin of the blanched almonds and slice them finely.
- Heat ghee in a pan; roast the seviyan in ghee till it gets a golden hue.
- Remove the seviyan from the pan and remove the ghee as well. Pour the water in the pan and bring it to a boil.
- Add sugar syrup to the water.
- Add the roasted seviyan to the water and cook till they become soft. Add the cardamom powder and saffron at this stage.
- Grate the khoya and add it to the pan. And keep on stirring it.
- When the water is absorbed. Remove the pan from the heat and transfer the seviyan to a serving dish.
- Garnish with roasted almond slivers.
Nutritional Analysis
| Calories | 3220 | Protein g | 40.9 |
| Total fat g | 131.7 | Saturated g | 44.2 |
| Monounsaturated g | 61.8 | Polyunsaturated g | 20 |
| Carbohydrates g | 456.1 | Fiber g | 21.1 |
| Cholesterol mg | 121.7 | Sodium mg | 690.5 |
| Calcium mg | 912.2 | Magnesium mg | 700 |
| Potassium mg | 2363.9 | Vitamin E IU | 38.3 |
4.) ALMOND PUMPKIN KABAB
Ingredients
- Pumpkin- 500 gm
- Green chilies, chopped- 1 & 1/2 tsp
- Garlic and ginger, chopped- 2 tbsp
- Cumin seeds-1 tsp
- Cracked coriander- 1 tsp
- Red chili powder- 1 tbsp
- Nutmeg powder- 1/8 tsp
- Chat masala- 1 tbsp
- Dry mango powder- 1 tbsp
- Desi Ghee- 40 gm
- Almond, slivered- 20 gms
- Almonds chopped- 40 gms
Method
- Peel, deseed and grate the pumpkin.
- Heat desi ghee in a thick bottom casserole pan and sauté ginger and garlic, green chilies, cumin seeds and all the spices
- Add the pumpkin. Cook for 15-20 minutes till the pumpkin is cooked and the water has dried out.
- Add the chopped almonds and cook for another 5 minutes. Let the mixture cool down. Cut them into rough, thin patties of 30 gms each. Coat them with slivered almonds
- Heat Desi Ghee in a pan and place the patties in medium hot oil. Cook till the bottom caramelizes and then carefully turn the patties. Cook them till they are crisp from outside.
Nutritional Analysis
| Calories | 974.01 | Protein g | 19.57 |
| Total fat g | 74.67 | Saturated g | 27.58 |
| Monounsaturated g | 20.57 | Polyunsaturated g | 6.7 |
| Carbohydrates g | 73.57 | Fiber g | 16.42 |
| Cholesterol mg | 108.44 | Sodium mg | 884.52 |
| Calcium mg | 188.08 | Magnesium mg | 201.35 |
| Potassium mg | 2267.88 | Vitamin E IU | 24.97 |
5.) LAMB & ALMOND KORMA
Ingredients
- Lamb Shoulder Cuts-1 Kg
- Chopped onion- 1 cup
- Ginger garlic paste- 3 tbsp
- Plain yoghurt- 2 cup
- Blanched almonds, skin removed- 1 cup
- Cinnamon- 1 stick
- Green cardamom – 3 no.
- Cumin powder- 1 tsp
- Coriander powder- 1 tsp
- Turmeric powder- 1 tsp
- Red chilli powder- 2 tsp
- Salt to taste
- Ghee- 4 tbsp
- Water- 3 cups
Method
- Heat ghee in a heavy bottomed pan, fry the onions in the ghee till they are golden. Remove onions from the oil.
- Add the lamb pieces to the ghee and fry it till they are golden in colour; add the ginger garlic paste and stir fry for 2-3 minutes.
- Make a smooth paste of yoghurt and ½ cup of blanched almonds. Add this paste to the lamb and keep on stirring it till oil separates out. Add the fried onions to the lamb.
- Reduce the heat, and add water. Cover the pan and let the lamb simmer for an hour or till tender.
- Cut the remaining blanched almonds into small pieces and add it to the korma.
Nutritional Analysis
| Calories | 1310.97 | Protein g | 74.81 |
| Total fat g | 99.022 | Saturated g | 32.35 |
| Monounsaturated g | 47.03 | Polyunsaturated g | 12.52 |
| Carbohydrates g | 33.50 | Fiber g | 10.40 |
| Cholesterol mg | 0.55 | Sodium mg | 1.69 |
| Calcium mg | 0.53 | Magnesium mg | 0.27 |
| Potassium mg | 1.60 | Vitamin E IU | 0.02 |
