Indian Nut Sweet

Ingredients

• 200 gnuts — chopped
• 150 gsugar
• 100 gbutter
• 2eggs
• 100 gflour

Method

1. Begin by bringing the butter (100 g) to room temperature. This will make it easier to cream with the sugar later. Also, take the eggs (2) out of the refrigerator and let them come to room temperature, which will help them incorporate smoothly into the batter.
2. In a medium-sized mixing bowl, cream together the softened butter and sugar (150 g) until the mixture is light and fluffy. Use a wooden spoon or an electric mixer on low speed. The mixture should become pale in color, indicating that the sugar has dissolved into the butter.
3. Add the room temperature eggs to the creamed butter and sugar, one at a time. Beat well after each addition until the mixture is smooth and homogenous. This step ensures that the eggs are fully incorporated, preventing the batter from splitting.
4. Gradually sift the flour (100 g) into the wet mixture, folding it in gently with a spatula. This technique helps to maintain the airiness of the batter. Continue folding until no streaks of flour remain, and the batter is smooth and thick.
5. Roughly chop the nuts (200 g) and fold them into the batter. Ensure they are evenly distributed throughout the mixture. The nuts should be visible and well-coated with the batter, adding texture and flavor to the sweet.
6. Preheat your oven to 180°C (350°F). Grease a baking dish with a little butter to prevent sticking. Pour the batter into the prepared dish, spreading it evenly with a spatula to ensure uniform baking.
7. Place the baking dish in the preheated oven and bake until the top is golden brown and a skewer inserted into the center comes out clean. The sweet should have a firm texture with a slight crust on top, indicating it is fully cooked.
8. Once baked, remove the dish from the oven and let it cool slightly on a wire rack. This allows the sweet to firm up and makes it easier to cut into pieces. Serve warm or at room temperature, allowing the flavors to be fully enjoyed.