Egg Halwa Recipes
EGG HALWA
A delicious dessert for cold winter nights. You can add vanilla if you feel it tastes too eggy. It's a little heavy, so even a small portion is enough to satisfy your sweet tooth.
Provided by nausheen
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 47.5 g, Cholesterol 206.4 mg, Fat 36.1 g, Fiber 0.1 g, Protein 12.6 g, SaturatedFat 11.4 g, Sodium 154.4 mg, Sugar 46.9 g
SUPER EASY EGG HALWA - ANDAY KA HALWA
A family favorite! Everyone loves the soft and sweet texture of this amazingly simple way of making egg halwa. The traditional halwa usually takes up to 3 hours for cooking; this recipe reduces it to 15 minutes without compromising on the divine taste! Enjoy!
Provided by Celestial
Categories World Cuisine Recipes Asian Indian
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat vegetable oil in a heavy pot over medium heat. Cook and stir cardamom pods and chickpea flour in hot oil until you smell a roasted aroma from the flour, about 5 minutes. Add dry milk powder and continue to cook and stir until mixture is golden brown, about 5 minutes more.
- Beat eggs and sugar in a bowl until well mixed. Stir egg mixture into milk mixture. Cook and stir until the oil begins to separate from the milk, about 5 minutes. Transfer mixture to a bowl and sprinkle with almonds.
Nutrition Facts : Calories 310.9 calories, Carbohydrate 21.4 g, Cholesterol 72.3 mg, Fat 23.4 g, Fiber 0.1 g, Protein 5.2 g, SaturatedFat 4.7 g, Sodium 62.9 mg, Sugar 21 g
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- To prepare this amazingly delicious yet unique dessert recipe, soak the cashews in water for about half an hour. This is done so that the cashews are soft and easily made into a paste to infuse the flavour in halwa. Else, the taste of eggs will overpower all the ingredients. After soaking the cashews, blend them together to make a fine paste and keep aside until required. Also, soak saffron in 1-2 teaspoons of milk and raisins in a little water for garnishing purpose.
- Put a deep-bottomed pan over medium flame and add milk to it. Let it boil and simmer for a while on a low-medium flame, and stir between so that the milk doesnt stick to the bottom. When the khoya is prepared, turn off the flame and keep it aside.
- Now, put a large kadhai over medium flame and add khoya in it along with cashew paste, and sugar. Stir and mix well all the ingredients. Now, take a large bowl and crack open the eggs in it. Take an electric whisker and whisk the eggs to make them frothy. Add this frothy egg mixture in the kadhai and stir to mix well all the ingredients.
- Now, put another deep-bottomed pan over the low-medium flame and melt ghee in it. Once the ghee is hot enough, add the egg and khoya mixture in it and cook for around 10 minutes. Stir continuously so that it doesnt stick to the bottom. After 10 minutes, turn off the flame. Garnish with chopped cashews and raisins.
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