Make perfect anday ka mesub in the first go! With just four pantry ingredients to make this Bohra style Egg Halwa in 25 minutes!
Anda mesub is a traditional Indian Gujrati sweet. The texture varies from grainy fudge to biscuit-like bar. There are a few variations in which it is made with five ingredient, mava or milk powder, and called Anda ki barfi.
The version that I’m sharing is without mava or milk powder and is a more authentic bohri version like other bohri recipes. You might also like Malida and kalamra.
How does this recipe work?
This recipe is very similar to egg Halwa without milk. You need just ingredients to make this and basic equipment. The catch is using organic eggs. (desi eggs)
The high protein in Organic eggs compared to farm eggs cook quickly, set easily and smell better as well. You just cook the eggs until it turns grainy. Remove some of the ghee to let it set. The result satisfying grainy sweet that taste very unique and addictive.
I tried this recipe with both eggs to be sure and trust me the one with Organic (desi) eggs was gone quickly while the one with farms didn't turn out as great.
The farm eggs have high water contents so egg halwa takes too long to cook and doesn't set as perfectly. If you have difficulty getting organic eggs consider ordering online.
The ingredient is simple. All main ingredients that egg, sugar, and ghee are measured by volume. We need all in equal volume. That is 1 cup each of ghee, egg, and sugar. Do not try to play around the ratio as you are likely to regret having a crumbly mess that won't set and nobody would eat. Experience is speaking.
You'll have some excess ghee in the end only cooking that you can skim but do get tempted to press and remove too much ghee. Remember you don't want a crumbly mess.
- Eggs: I’d recommend organic (desi) eggs for this recipe for the best taste and texture. But I tried it with farm eggs too and it works.
- Ghee: Traditionally ghee is used in all Halwa recipes. Oil is not recommended as it will not give a very good texture. If you have to use oil then remove excess oil before setting the Halwa.
- Sugar: This is moderately sweet halwa, do not tempt to reduce sugar, as the halwa might not set.
- Cardamom powder: This is elaichi powder in urdu. And it helps undermine some of the egg aromas.
- Nuts: Nuts are used to garnish halwa but this can be skipped as nuts do not add much to taste or texture other than presentation.
How to make it?
Making this egg halwa is as easy as making roti and as tricky as making soft roti. But with a few tries, I promise you to love the skill you developed.
- I recommend using organic (desi) eggs and ghee for the best results. Whisk the ingredients together except the nuts.
- Cook the egg mixture on medium-low heat. (Protip: Do not get tempted to cook on high heat which develops thick grains which won't set well).
- After 5 minutes the mixture will start to thicken like mayonnaise. Continue cooking on low heat with constant stirring for even cooking.
- After 15 minutes the mixture start to turn grainy.
- After 20 minutes the color of the mixture darkens and the grains are more defined. Continue to cook for 1 more minute and remove from heat. Avoid over-cooking.
- If you see so much oil on the side remove 1-2 tablespoons of ghee. (No pressing, or removing too much oil. Keep stirring halwa for 1 minute even after removing from heat.
- Transfer halwa to the tray to set. And spread even with a rubber spatula. Garnish with nuts. Then press a bit to let it set well. Place cut after 15 minutes when halwa appears a bit set to touch.
- Let the halwa set over for 4-6 hours. (Ideally, hide halwa tray somewhere and let it set overnight for those perfect sharp pieces. Do not tempt to check in between.)
How to store?
You can store anday ka mesub AKA Egg halwa on the counter for 5 days or more in cool weather. if storing longer than keep in the fridge. It stays good in the fridge for 1 month or more.
- Having a greased tray ready before you start cooking egg halwa is also necessary. As halwa starts setting soon as you remove from the heat.
- You need to scrap the side of the pan constantly. Do not let the egg burn and form a layer on the sides.
- Do most of the cooking on medium-low heat then reduce heat to low as Halwa reaches the grainy point.
- Constant stirring is necessary because Halwa loves to turn brown from the bottom without you knowing.
- If moving away from the stove for a while, remove it from the heat. Continue cooking when you are back.
- Making a small batch like this is super quick and easy but a double or triple of this recipe would take more time and you can stir at small intervals. Consider cooking on low heat.
- Make cuts after 20 minutes and when the halwa is somewhat set. Make sharper cuts without crumbly.
- While setting Halwa if you see excess ghee, skim 1-2 tablespoons from the sides and use in other recipes. But do not overdo or try to press and remove all fat.
- This recipe makes mesub that is neither soft nor hard.
- Cooking longer until the grain is more solid and dark in color can make Halwa dry and less likely to set.
- The setting point is the key, 1-2 tries will give you the hang of it. That’s why I kept the recipe really small-sized.
Find other similar recipes.
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- 1 cup ghee
- 1 cup eggs, (1 cup = about 6 eggs)
- 1 cup sugar
- ½ teaspoon cardamom powder
- 1 tablespoon sliced nuts , to garnish.
- Lightly grease a 6 X 6 inch square tray and set aside.
- Whisk all the ingredients excepts nuts together in a bowl.
- Transfer the egg mixture to a non-stick pot. Cook the egg mixture on medium-low heat. Scrap the side of the pan constantly.
- After 5 minutes the mixture will start to thicken like mayonaisse. Continue cooking on low heat with contant stirring for even cooking.
- After cooking 20 minutes when the color of the mixture darkens to light brown and turns visibly grainy.
- Remove from heat. Avoid over-cooking.
- If you see too much oil on the side remove 1-2 tablespoon of ghee. (Avoid pressing and removing too much ghee.)
- Transfer halwa to the tray to set. And spread even with ribber spatula. Garnish with nuts.
- Then press a bit to let it set well.
- Place cut after 15 minutes when halwa is appears a bit set to touch.
- Let the halwa set over for 4-6 hours at least or preferably overnight to get firm.
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