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1 cup -
1/2 cup - softened
1/2 cup -
1/4 cup - each of blanched and coarsely pounded almonds,
1.75 cups - light
3 - eggs, separated
1 tsp - baking powder
1 tsp - vanilla essence
a big pinch of salt
3 tbsp -
How to Make Caramel Squares
Beat 2 egg whites until stiff. Mix in the brown sugar and 1/2 tsp of vanilla essence.
Cream the butter and sugar together.
Mix in the egg yolks and remaining whites and beat nicely.
Sift together the flour, baking powder and salt thrice and mix along with the remaining vanilla essence and milk.
Put in a well-greased baking pan.
Sprinkle nuts on top and put the stiffly beaten egg-white mixture on top.
Spread nicely and level the surface. Bake in moderate heat for 1/2 hour or until a knife inserted in the centre comes out clean.
Cut into neat squares while stiff and warm.
Cool nicely and store in an airtight tin.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.