Egg Halwa Recipes

ANDE KA HALWA

Steps:

• Line a baking tray with parchment paper and set aside. (the baking tray should be atleast 10" by 10")
• Put all the ingredients in a blender and blend until smooth. (or use a hand blender and a bowl)
• Place a wide heavy bottom pan or pot on the stove and turn it on at medium flame for 2 mins. Once its heated up, reduce the flame to low and wait for another min.
• Pour your egg batter in the pot and stir gently with a wooden spoon. Make sure you touch the bottom of the pan every time you stir.
• The halwa goes through various stages while you are stirring. (see blog post)
• The halwa mix first becomes thin, then thickens up, starts to bubble. Towards the end, the halwa will leach out ghee and then re-absorb it.
• When the halwa is almost ready, it is going to reabsorb all the ghee that seperated and start changing color to brown.
• Once your halwa gets to an almond brown color, and a crumbly texture, turn off the flame and pour the crumble onto the prepared pan.
• Press the crumble down with the back of a spoon. (DO NOT TOUCH the crumble with hand, it's going to be extremely hot).
• Sprinkle pistachio powder all over the halwa and use a knife to make small bars.
• Wait for the bars to completely cool down, takes roughly about 30 mins to 1 hour. (see notes)
• Store in an airtight jar.

EGG HALWA

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.