Egg Halwa Recipes
EGG HALWA
A delicious dessert for cold winter nights. You can add vanilla if you feel it tastes too eggy. It's a little heavy, so even a small portion is enough to satisfy your sweet tooth.
Provided by nausheen
Categories World Cuisine Recipes Asian Indian
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 47.5 g, Cholesterol 206.4 mg, Fat 36.1 g, Fiber 0.1 g, Protein 12.6 g, SaturatedFat 11.4 g, Sodium 154.4 mg, Sugar 46.9 g
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- Line a baking tray with parchment paper and set aside. (the baking tray should be atleast 10" by 10")
- Place a wide heavy bottom pan or pot on the stove and turn it on at medium flame for 2 mins. Once its heated up, reduce the flame to low and wait for another min.
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- To prepare this amazingly delicious yet unique dessert recipe, soak the cashews in water for about half an hour. This is done so that the cashews are soft and easily made into a paste to infuse the flavour in halwa. Else, the taste of eggs will overpower all the ingredients. After soaking the cashews, blend them together to make a fine paste and keep aside until required. Also, soak saffron in 1-2 teaspoons of milk and raisins in a little water for garnishing purpose.
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