Egg Halwa

5 from 2 votes

Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Keyword egg

Servings Servings

Calories 147 kcal

Ingredients

4 eggs
1/2 cup sugar
1/3 cup milk
1/4 cup ghee or butter
2 cardamoms
2 cinnamon sticks about 2.5 cm pieces
2 tbsp rose water
1/4 tsp saffron

Instructions

Soak almonds and pistachios overnight.
Peel and shred almonds and pistachios.
Boil milk until reduced to half.
Add the saffron, leave to cool. Break the vermicelli into 2.5 cm (1″) long pieces.
Beat the eggs then mix in the milk and set aside.
Melt ghee in a non-stick deep frying pan with a handle.
Add the cardamom, cinnamon and vermicelli. Stir and fry golden brown over low heat.
Add the egg-milk mixture and stir constantly until the vermicelli softens and egg coagulates.
Add the rose water and raisins (add 3 tbsp of milk powder to enhance the flavor)
Cover and keep over very low heat for 10 – 15 minutes. Leave to rest uncovered. When cool, stir with a fork to loosen the vermicelli.
Transfer in a dessert bowl. Sprinkle with the shredded almond and pistachio.
Serve at tea or as a dessert.

Notes

With dried fruits and nuts, serve egg halwa. It must be served hot or warm. A cold halwa tastes unpleasant. You may keep it in the fridge for up to 5 days, reheating it each time before serving. Ande ka 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 it is also a very tasty combination. 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.

Nutrition

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