For the third day, I have chosen Bangladesh as the country starting with B. I had another bread lined up for today but Sruti was down with fever and I didn’t have the mind to bake bread when she was eating rasam rice. So I just skipped to the halwa recipe today. When I was looking for recipes, I came across different recipes. One used semolina which makes it fudgy and you can slice it like burfis. The other one uses mawa which is also fudge like and can be sliced into squares or diamonds. And there was another one which used thick milk along with the eggs. That is what I chose to make. The halwa turns as granules and cannot be sliced for serving. The secret of getting even small granules lies in whisking the eggs. When you beat it or blend it, you won’t get the texture. You need to whisk the eggs and then the halwa to get evenly shaped granules. I felt that it turned out like soft boondis. You need to serve it in a bowl. This tastes good when served warm.
I heard about egg halwa last year but I just couldn’t really believe that it would be tasty. And then came a period where I couldn’t have eggs bbecause I was too bored of it as I was eating boiled eggs and egg scramble daily for more than a year. That is when I thought of trying this. And I must say I was quite surprised by the way it turned out. I used to make a really basic form of this halwa for dessert but today I will show you the perfect way of making it. With cream, ghee and nuts, this one turns out amazing. And no one can guess that there are eggs in it. It tastes so much like paneer. You need to try this to believe it. The original recipes use thick milk that has been reduced for a long time, but I used amul cream instead. But feel free to use milk instead.
Ingredients:
Egg – 4
Sugar – 1/2 cup
Cardamom – 2-3
Cinnamon – 1 small stick
Amul Cream – 1//2 cup
Ghee – 2 tbs
Saffron Colour – a pinch
Almonds, Pistachios and Raisins For Garnish
Procedure:
In a sauce pan combine all the ingredients except the food colour, nuts and raisins.
Using a whisk, beat it until all the ingredients are combined well.
Heat the pan and keep it to medium.
Keep on whisking the mixture. It will start thickening.
Add the food colour at this stage and keep on whisking until the liquid dries and the eggs turn into granules.
When the ghee oozes, remove it from the stove.
Garnish it with nuts and raisins and serve warm.
Dimer Halua Recipe
Ingredients
- Egg - 4
- Sugar - 1/2 cup
- Cardamom - 2-3
- Cinnamon - 1 small stick
- Amul Cream - 1//2 cup
- Ghee - 2 tbs
- Saffron Colour - a pinch
- Almonds Pistachios and Raisins For Garnish
Instructions
- In a sauce pan combine all the ingredients except the food colour, nuts and raisins.
- Using a whisk, beat it until all the ingredients are combined well.
- Heat the pan and keep it to medium.
- Keep on whisking the mixture. It will start thickening.
- Add the food colour at this stage and keep on whisking until the liquid dries and the eggs turn into granules.
- When the ghee oozes, remove it from the stove.
- Garnish it with nuts and raisins and serve warm.
This halwa sounds interesting,must be a delicious one.
We make egg halwa…. But I bake the mixture of egg,khowa,ghee,sugar and almond paste with lil saffron… That is one of the delicacies of Nawabs
Very interesting dish Gayathri, even I read about the egg halwa when I was exploring parsi cuisine..this one sounds like a perfect one for egg lovers!
I have been wanting to try egg halwa since long…. it seems it is there in some north Indian states too… that whole bowl looks totally yum… love your idea of using cream instead of milk, makes it more rich…
Wow! I cannot imagine egg halwa at all. What a fantastic find specially for egg lovers who have a sweet tooth 🙂
Never heard of this egg halwa and this is such an interesting halwa. Like you said, it looks a lot like paneer halwa.
Wow!! Egg as a dessert!! That makes me so much curious to know how it will taste.
Halwa with eggs sounds interesting. NIce and healthy dish.
Personally i never tried halwa with eggs, as i was scared to make halwa with eggs, but after seeing yours, i could gather some courage to dish out some halwa soon without any fail.
I would not have imagined in my life there was a halwa made with eggs if not for this post. Going by your description, seems like egg lovers with a sweet tooth would have a blast if they try it.
o my god r u sure? halwa using eggs? my goodness, really hard to believe, actually cannot relate how it will taste, had only savory things with eggs so far. But looking delicious.
I have read about egg halwa a number of times, still skeptical about the taste of it. Since you are telling that it tastes so good and doesn’t smell of eggs, so certainly give it a try.
WOW – I eat eggs but would never think or preparing it in this way – what a unique recipe!