| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Indian | 1 | Servings | |
INGREDIENTS
| 8 | oz | Khoa |
| 4 | oz | Almonds |
| 6 | Eggs | |
| 12 | oz | Sugar |
| 8 | oz | Ghii (pure ghii; accept no substitutes) |
| 1 | pn | Saffron (a few strands) |
INSTRUCTIONS
(from Poultry Advisor, ~1970, no attribution) Grind almonds and khoa to a rough paste; set aside. Cream sugar and ghii together until sugar is dissolved. Add eggs one by one, mixing well. Add the khoa mixture and mix thoroughly. Add a few strands of kesar. Put into a pyrex dish, sprinkle with almonds. Bake in a slow oven (300 F) until golden brown. Decorate with gold or silver foil. Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson <brent@hplbct.hpl.hp.com> on Sep 17, 1997
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