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 |
