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.
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
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
- 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
- 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.