Looking to make a east Indian sweet uses lots of nuts ground and butter and few spices no flour please help a?

Maybe this was it?

Almond Pista Triangles

Recipe Preparation Time 10 min

Recipe Cooking Time 25 min

Recipe Health Index Very Healthy

Recipe Difficulty Level Very Easy

1/3 cup coarsely powdered (chopped?) almonds & pistachios

2 tbsp. melon seeds (charmagaz)

2 tbsp. poppy seeds (khus khus)

1/4 tsp. cardamom (elaichi)powder

1/2 cup sugar

ghee to grease

1. In a heavy bottomed pan, add the sugar and melt it over gentle heat, stirring

continuously till the sugar is light brown in color (caramelized).

2. Remove from the fire, add the rest of the ingredients and mix well.

3. Pour this mixture onto a greased marble or stone surface.

4. Using a large greased rolling pin, roll out the praline as thinly as you can.

5. While it is still warm, cut into triangles. Allow it to cool completely.

6. Store in an air-tight container.

Or this:

Kaju Katli

Ingredients

500 gms. cashews soaked 2 hours in water

300 gms sugar

1 tbsp. ghee

1/2 tsp. cardamom powder

silver foil (optional)

Method

Drain and grind cashews to a fine paste.

Use as little water as possible.

In a heavy saucepan put sugar and paste.

Cook on slow to medium heat.

Cook stirring continuously till a soft lump is formed.

Add ghee and cardamom powder and mix well.

Spread on a clean greased worksurface.

Roll lightly with a rolling pin, to 1/8" thickness.

Apply silver foil. Cool, cut into diamond shaped katlis.

Making time: 30 minutes.

Makes: 35-40 katlis

Shelflife: 2 weeks

Or perhaps:

Badam/Almond Halva

Ingredients:

1 cup whole almonds

1.5 cups of sugar (approx. See Method below)

2 tbsp of milk

3 tbsp of ghee (or more if you want a richer halva)

2 cups + 1/2 cup of water

a few drops of orange food coloring (optional)

cardamom powder (optional)

Method:

Boil 2 cups of water and soak the almonds for 1 hour. Alternatively, you can heat the almonds and water till the water comes to a boil and then let it cool.

Peel the skin off the almonds. They should just slip right out the skins when you press on them with your thumb and forefinger.

Finely grind the almonds added very little milk (about 2 tbsp). You can add a little bit more, if the blender blades absolutely refuse to move.

Measure this almond paste. For 1 cup of paste, add 1.5 cups of sugar (you can reduce the amount of sugar if you'd like a less sweet dish)

Melt the sugar with the 1/2 cup of water in a saucepan.

Let this sugar syrup come to a rolling boil.

Add the ground almond paste and stir well to avoid any lumps.

Keep stirring this mixture so that it does not stick to the bottom of the pan.

Add a few tsps of the ghee at regular intervals. The ghee will immediately get incorporated in the mixture.

Keep stirring and cooking till the mixture gets slightly thick.

Add the food coloring (if using).

The mixture will become slightly translucent and shiny. You are looking for a jam like consistency here. The consistency is somewhat like thick idli/pancake batter.

Add the cardamom powder if you wish.

Switch off the heat and let the halva cool. The halva will solidify a lot after cooling. If you live in a really warm place, the mixture may not solidify enough. In that case, simply pop it in the fridge for a few minutes to set.

Roll into small balls (the heat from your hands as you roll it will give a glossy look to the halva) or serve in a cup.