Ande Ki Angoori Bahar (Egg Dumpling Pudding)

          My new creation. Presenting a super yummy dessert which I named as Angoori Bahar made out of Egg Halwa, the famous Hyderabadi dessert. It is a great party recipe. Serve these small dumplings, drizzled with some homemade rabdi and garnished with chopped pistachios and saffron. They can be had chilled or at room temperature.

• 3 eggs
• 4-5 tbsp. sugar, powdered
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• 2 tbsp. pistachios, chopped
• 2 cups milk
• 1/2 cup bread crumbs
• 2 tbsp. ghee
• 500 ml. milk
• 2-3 green cardamoms
• sugar to taste
• pinch of saffron strands
• few dried rose petals

          Heat 1 tbsp. ghee in a pan and roast the bread crumbs till they turn slightly brown in colour. Transfer to a bowl.  Add 2 cups milk to it and keep aside for 5 minutes.

          In a bowl, whisk together the eggs, sugar, cardamom powder, kewra water and half of the chopped pistachios.

          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 thick mass and leaves the sides of the pan. 

          Transfer to a dish. Make small balls out of it and keep aside. Bring the remaining milk to a boil. Add the sugar and the green cardamom. Simmer till it thickens like a rabdi. 

          Arrange the small balls on a serving plate and pour the rabdi over it. Serve chilled or at room temperature, garnished with the remaining pistachios, saffron and rose petals.