non-vegetariangluten-free
mughlai
Mughlai Fish Curry with Steamed Basmati Rice
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
55 min
632 cal
31gProtein
68gCarbs
26gFat
2Recipes
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Rich, energy-giving Badam Halwa – a soul-satisfying, quick to make sweet treat, just like mom's!
A rich and decadent Indian dessert made from ground almonds, pure ghee, and sugar. This melt-in-your-mouth sweet is perfect for festivals and special occasions, flavored with saffron and cardamom.
Serving size: 1 serving
Prepare the Almond Paste: Soak almonds in 2 cups of hot water for at least 4 hours, or overnight. Drain the water and peel the skins off. Transfer the peeled almonds to a grinder, add 1/4 cup of milk, and grind to a coarse, grainy paste. Avoid making it completely smooth for better texture.
Aromatic Mughlai Fish Curry with fluffy steamed rice – a delicious, protein-packed comfort meal.
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Rich, energy-giving Badam Halwa – a soul-satisfying, quick to make sweet treat, just like mom's!
This mughlai and awadhi dish is perfect for breakfast or snack. With 651.88 calories and 10g of protein per serving, it's a low-sodium option for your meal plan.
Sauté the Almond Paste: Heat ghee in a heavy-bottomed, non-stick pan over medium-low heat. Add the ground almond paste and sauté continuously for 12-15 minutes until it turns light golden brown and releases a nutty aroma. This step is crucial for the flavor.
Cook the Halwa: Add the sugar and mix well until it melts and the mixture becomes liquidy. Pour in the remaining 3/4 cup of milk and the saffron strands, and mix. Continue to cook on low heat, stirring constantly for about 10-12 minutes, until the halwa thickens, leaves the sides of the pan, and develops a glossy sheen.
Garnish and Serve: Turn off the heat and stir in the cardamom powder. Transfer the halwa to a serving bowl, garnish with slivered almonds, and serve warm.