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Anday ka halwa
انڈے کا حلوہ (anday ka halwa): a rich, granular halwa of eggs, milk, ghee and cardamom
Sweet, golden and grainy like a rich crumble, egg halwa is the quick showpiece of Hyderabadi and Karachi home kitchens, made when unexpected guests arrive or for a winter Sunday, and it fills the house with the smell of ghee and cardamom. Eggs are beaten with milk, sugar and milk powder, then stirred in ghee until the custard sets, breaks and finally fries into soft, sandy granules that cling together like khoya; there is no eggy taste once it is properly cooked. It is served warm in small bowls, topped with almonds and pistachios, sometimes with a few saffron threads. The commonest failure is stopping too soon, when the halwa is still wet and scrambled-egg-like, rather than cooking on until it turns granular and golden and the ghee separates. Chef's tip: strain the beaten egg mixture through a sieve before cooking, which removes the stringy whites and gives a smooth, even grain.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the halwa
- 6 eggs
- 1 cup full-fat milk
- 2 ⅛ oz full-fat milk powder
- 5 ½ oz sugar
- 1 /2 tsp ground cardamom
- 3 ½ oz ghee
To garnish
- 2 tbsp almonds (optional)sliced
- 2 tbsp pistachios (optional)sliced
- 1 pinch saffron (optional)
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Method
0/7 doneStep 1: Whisk 6 eggs, 1 cup full-fat milk, 2 ⅛ oz full-fat milk powder, 5 ½ oz sugar and 1 /2 tsp ground cardamom in a bowl until the sugar has dissolved and there are no lumps of milk powder.
Step 2: Pour the mixture through a sieve into a jug.
Step 4: Pour in the egg mixture and stir constantly with a flat spoon, scraping the base, for about 10 minutes, until it thickens, sets and breaks into soft, wet curds.
10 minStep 5: Keep stirring and pressing the curds against the pan over a low heat for 20–25 minutes, breaking up lumps, until there is no moisture left, the halwa turns golden and granular, and the ghee starts to separate at the edges.
25 minStep 6: Stir in 1 pinch saffron, if using, for the last minute.
2 minStep 7: Spoon into a dish, scatter with 2 tbsp almonds and 2 tbsp pistachios and serve warm.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 12 g
- Carbs
- 34 g
- Fat
- 23 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does anday ka halwa take?
- About 50 minutes in total: 10 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of full-fat milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
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