You should always have at least a dozen eggs in your fridge. Wondering why? Well, having a dozen eggs on the freeze means availing the option of making the most convenient snacks, whenever you want! Are the kids hungry? Let’s make some egg sandwiches right away. Unexpected guests at home? Quickly prepare an egg curry or egg biryani. Busy but starving? Poach an egg and serve it with stir-fried vegetables – a great source of protein for the body! 

Just like the above-mentioned recipes, you can quickly and comfortably make some egg halwa when you are craving something sweet. Only a few days ago, I had the craving for egg halwa after watching a short recipe on an Insta reel. We had some eggs and a few extra packets of milk in the fridge. I thought, why not take advantage of it!? Thankfully my mom was in a good mood, and she agreed as soon as I started nagging! 

Minutes later, the beautiful smell of ghee, milk and cardamom started floating throughout the home. The seductive aroma made it really difficult to wait! However, as soon as I tasted the delicious egg halwa made by my mom, I felt like the wait was worth it.

I have to admit, this egg halwa recipe is out of this world. It has a pleasantly gritty texture. You can serve this one-of-a-kind dessert as a surprise treat for any party or special occasion. It’s delicious, healthy, easy to make, and requires only a few ingredients.

Unlike many other halwas that require hours of slow cooking, this dessert takes only 15 minutes to be prepared. However, the goal is to cook it on low heat so that it does not become a scrambled egg. 

While it’s tough to find out the actual origin of egg halwa, the concept of “halwa” originated in the Arabic lands, and came to the Indian subcontinent via Persia. Egg halwa is popular in a number of countries in South Asia, including Bangladesh, India, and Pakistan. However, Biharis immigrants and Memons (subcultures Of South Asia) have a special admiration for this dessert.

When I asked my mother where did she learn to make egg halwa, she told me that she learned it from her sister. I’m grateful that she shared this recipe with me. I’ve already made it twice since then, and I have to say this recipe is quite easy to learn.

Indeed, Egg halwa is a fun-to-cook recipe. It’s made with cupboard staples like eggs and milk. Egg halwa is an excellent way to include eggs in a dessert. It’s a creamy halwa cooked with ghee and almonds that makes a great fast snack. Add some flavoring or spices to disguise the egg scent, and you’re done. 

You can use Saffron or food coloring to achieve a lovely golden color. Saffron provides another layer of flavor as well. You may also add butter to make it richer. However, I simply used ghee, milk, eggs, cardamom, and bay leaf. The combination of ghee and cardamom hides the scent of the eggs. To make it more luscious, add additional dried fruits and nuts of your choosing.

Many of my friends have said to me that they find egg halwa frightening and that they never manage to get it correctly. If the feeling is mutual for you, then I’m here to make things easier for you. The ratios of the ingredients make up half of this halwa’s quality; the other half is a skill.

• The eggs and milk should be completely blended. There should be no water remaining from the egg white.
• If you add saffron, soak a part of the milk in it for 30 minutes before cooking.
• Make the halwa with high-quality ghee. The halwa will not taste well if the ghee is not fragrant.
• To begin, you must cook gradually. It appears at first that the milk will thicken. But believe me when I say that it does, and if you lose patience and raise the heat too soon, it will never taste delicious.
• Patience is required. When the milk is completely thickened, reduce the heat to medium.
• Continue to cook until the texture resembles tiny grains and only ghee is dripping down the edges of the pan. There should be no water left behind as a residue.

Serve egg halwa with dried fruits and nuts. It must be served warm. A cold halwa tastes unpleasant. You may keep it in the fridge for up to 5 days, reheating it each time before serving. Egg halwa can be frozen for up to a month. Put it to room temperature before adding a dollop of ghee while reheating.

You can serve it with roti or parathas, and the tasty combination will amaze you for sure. You can make it for breakfast or a snack in the afternoon. From kids to elders, everyone is going to love it.

So, let’s introduce the ingredients and check out the recipe.