Ande Ka Halwa |Egg Halwa

Egg halwa 😂 many of us will laugh instantly or will make a face in disgust, but trust me this is a recipe that you will enjoy thoroughly even without knowing that its egg. 

Until a few days ago even I was unaware that you can make a lovely dessert with egg and milk but this is just amazing and the amount of cardamom and bay leaf used masks up the egg. 

None of the people that tasted this was able to guess the ingredient. The grainy texture of the dish and the flavour of cardamom gives a ladoo (boondhi) feel but overall this is an amazing dish that can be made easily and the results are unbelievable. 

The ingredients used are very simple and easily available in your pantry, so what are you waiting for? Give it a try and ask your friends to guess the sweet 🤭. 

INGREDIENTS

  

500ml milk

4 eggs (room temperature) 

3 tbsp ghee

2-3 bay leaf

6+2 cardamom

5-10 tbsp sugar (adjust to your taste) 

 1 fat pinch saffron or yellow food colour 

½ cup cashew

METHOD 

 

Take 6 green cardamoms, remove the skin, keep it with the remaining 2 cardamoms and bay leaf. 

Crush the seeds of 6 cardamoms and keep them aside.

In a mixing bowl, whisk the eggs and milk thoroughly, using a strainer strain the mixture and set aside. 

In a nonstick pan, take 1 tbsp of ghee and heat it. Add the cashews and fry them until golden brown. Remove them and keep them aside.

In the same pan, add the rest of the ghee and add the dried bay leaf and cardamoms, fry for a minute. Lower the heat and pour in the milk and egg mixture along with the saffron/food colour to the pan. 

Keep at low and stir continuously. Keep stirring till the milk starts to thicken and resemble scrambled eggs. 

When it has thickened, increase the temp to medium and keep stirring till looks like curdled milk.

As the egg continues to cook, all the water will evaporate and become this grainy.

Stir patiently until almost all liquid has evaporated. Now add the sugar. Adjust the quantity of sugar as per your taste.

After the sugar is added the mixture will become watery but keep cooking until you can see the ghee leaving the sides and the sugar giving a bit of syrupy texture. 

Add the crushed cardamom seeds and mix thoroughly.

Add in the fried cashew nuts and turn off the heat.

Serve the egg halwa hot or warm.

Enjoy!!! 

NOTES

* Food colour can be used but I highly recommend the saffron as it gives a rich flavour to the dish. 

* Do not reduce the amount of cardamom, the cardamom and bay leaf helps to mask the egg flavour. 

* Remove the bay leaf and cardamom before serving. 

* Always serve the egg halwa warm or hot. 

* Adjust the sugar level. 5 tbsp being the mild sweetness, adjust accordingly. 

* You can add any dry fruits like raisins, almonds or cashews. Make sure to fry them before adding.