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Thursday, 7 April 2016

Ande Ka Halwa (Egg Halwa (Dessert) - Hyderabadi Style)


          You must have had Eggs in various forms. Now do try out in a Dessert form. I made this for the first time today and surprisingly it turned out simply delicious. I bet no one will be able to guess the core ingredient. So you can play the guessing game. Please go ahead and treat your family and friends to this Hyderabadi delicacy.  So check for a step by step method with pictures to prepare it.








  • 3 eggs
  • 4-5 tbsp. sugar
  • 1/4 tsp. cardamom powder
  • pinch of yellow colour (opt)
  • 1-2 tsp. rose water
  • 1-2 tbsp. pistachios, chopped
  • 2 cups milk
  • 1/2 cup bread crumbs
  • 2 tbsp. ghee
  • pinch of saffron strands






          Heat 1 tbsp. ghee in a pan and roast the breadcrumbs till they turn slightly brown in colour. Transfer to a bowl.  Add milk to it and keep aside for 5 minutes.

          In a bowl, whisk together the eggs, sugar, cardamom powder, pinch of colour, rose water and the chopped pistachios till the sugar melts.

          Heat remaining ghee and add the soaked breadcrumbs. Keep stirring on a low flame till it becomes thick and starts to leave the sides of the pan.

          Now add the egg mix and keep stirring continuously on a low flame till it turns into a solid mass and leaves the sides of the pan. 

          Transfer to a greased serving dish. Garnish with the remaining pistachios and saffron strands. Cut into desired shapes once it cools down.



Note - 
1.  You may increase the quantity of ghee as per your preference. 
2. You can substitute cardamom powder & rose water for vanilla essence.




                  Heat 1 tbsp. ghee in a pan and saute the breadcrumbs till light golden in 
                  colour. Remove and keep aside.




                   In a bowl, whisk together eggs, sugar, cardamom powder, yellow colour, rose 
                   water and chopped pistachios.




                             Add milk to the breadcrumbs and keep aside for 5 minutes.



                            Heat remaining ghee in a pan and keep stirring till it thickens.



                          Add the egg mix and continue to stir till it leaves the sides of the pan.



                         Transfer to a greased serving dish and garnish with remaining 
                         pistachios and saffron strands. Cut into desired shapes once it cools 
                         down.
                        










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