Anday Ki Mithai
Serves
36
Prep Time
25 min
Cook Time
25 min
Print RecipeIngredients
- ½ cup (125 mL) half-and-half cream
- ¼ cup (60 mL) skim milk powder
- 4 eggs
- 1 cup (250 mL) sugar
- 12 saffron strands
- ½ cup (125 mL) ghee, melted (or melted butter)
- 1 tsp (5 mL) cardamom seeds, crushed
- ½ cup (125 mL) semolina (sooji)
- ¼ cup (60 mL) all-purpose flour
- ⅛ tsp (0.5 mL) baking soda
- ¼ cup (60 mL) raw cashews, halved
- 1 tbsp (15 mL) pistachios, coarsely chopped, to garnish
- 1 tbsp (15 mL) raw almonds, coarsely chopped, to garnish
Instructions
- Step 1
Line a rectangular baking pan (11” x 7” x 2”) with parchment paper. Set aside. Preheat oven to 350°F.
- Step 2
In a small non-stick saucepan, add half-and-half cream and skim milk powder. Heat to simmer on medium-high heat, stirring constantly for 15-20 minutes to reduce until mixture solidifies (like khoya). Take care not to burn cream. Set aside.
- Step 3
In a large bowl, whisk eggs with sugar, saffron, ghee and cardamom seeds. Add semolina, all-purpose flour and baking soda and mix well. Fold in reduced cream (khoya) and whisk or stir well until smooth.
- Step 4
Pour mixture into baking pan. Sprinkle on cashews, pistachios and almonds. Bake in the centre of oven for 25 minutes, until the top is golden brown and a knife runs clean through middle of mithai. Cool and remove to cutting board. Cut mithai on a diagonal line to create diamond shape pieces.
Tips
This is a perfect “tea-time” cake for yourself or your guests, served with a steamy cup of Masala Chai.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 85 |
| Fat | 5 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 9 g |
| Fibre | 0 g |
| Sugars | 6 g |
| Protein | 2 g |
| Sodium | 26 mg |
