Egg Halwa

5 from 2 votes

Make perfect anday ka mesub in first go! With just four pantry ingredients to make this Bohra style Egg Halwa in 25 minutes!

Course Dessert, Snack

Cuisine Bohra Cuisine, Pakistani

Diet Gluten Free

Keyword Anday ka mesub, egg halwa

Prep Time 5

Cook Time 20

Servings pieces

Calories 275kcal

Author Mariam Sodawater

Ingredients

1 cup ghee
1 cup eggs (1 cup = about 6 eggs)
1 cup sugar
½ teaspoon cardamom powder
1 tablespoon sliced nuts to garnish.

Instructions

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.

Notes

Eggs: I’d recommend organic (desi) egg for this recipe. But I tried it with farm eggs too and it works well.

Ghee: Traditionally ghee is used in all Halwa recipes. Oil will not give 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, the halwa might not set.

Cardamom powder: This is elaichi powder in urdu. And it helps undermine some of the egg aroma.

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.

Nutrition