Ande Ki Burfi (Egg Dessert - Hyderabadi style)

 

          Want to surprise your family and friends with a really unique dessert? So let me share a very easy and an unique Burfi recipe made of eggs. They come out real yummy and takes very little time to dish out. This is my first try and it turned out real awesome. 

          I bet no one will be able to guess the core ingredient. So you can play the guessing game. Adjust the ghee and sugar according to your preference and surprise your loved ones with this Hyderabadi delicacy. So check out the step by step pictorial recipe to prepare this amazing dessert.

  

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

          Heat 1 tbsp. ghee in a pan and sauté 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, saffron strands and crushed dry rose petals. Cut into desired shapes once it cools down and serve.

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 & sauté the breadcrumbs till light brown in colour. 

                               Transfer to a bowl. Add milk to it & 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 starts to leave the sides of the pan.

                     Add the egg mix & 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

                    saffron strands and crushed dry rose petals. 

                                  Cut into desired shapes once it cools down and serve.

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.