Anday ka halwa is the dessert of sudden guests in my house. Gajar ka halwa takes hours, but when someone rings the bell on a cold winter evening, I can have a warm plate of egg halwa ready before the tea is poured. My father loved it more than any other sweet. He used to say a spoon of anday ka halwa after dinner keeps you warm all night, and every winter my mother would make it for him in a small karahi, stirring and stirring until the ghee shone on top.
The method is simple: eggs, milk, sugar and a little milk powder are whisked together, then cooked slowly in desi ghee with cardamom. As you stir, the mixture turns into soft, moist granules, like a rich, sweet khoya. Finished with almonds, it is rich, fragrant and much easier than you think. And no, it does not taste like eggs when it is made the right way.
For more winter sweets, try my gajar ka halwa and quick daanedaar sooji halwa. For a healthy winter treat, see my alsi ki pinni.
Why You’ll Love This Egg Halwa
- Quick: ready in about 30 minutes.
- Pantry ingredients: eggs, milk, sugar and ghee.
- No egg smell: cardamom, ghee and slow cooking take care of that.
- Perfect for winter: warm, rich and energy-giving.
Ingredients You Need
Eggs: fresh eggs at room temperature.
Milk and milk powder: full-cream milk and milk powder give a soft, khoya-like texture. You can use crumbled khoya instead of milk powder.
Sugar and ghee: desi ghee gives the best flavour and aroma.
Flavour: green cardamom and a few drops of vanilla or kewra (optional).
Garnish: chopped or sliced almonds, and pistachios if you like.
My Tips for the Best Anday ka Halwa
- Whisk very well. Beat the eggs, milk, sugar and milk powder until completely smooth before cooking.
- Cook on low heat. High heat makes the eggs rubbery. Low heat gives soft, moist granules.
- Stir continuously. Keep scraping the bottom and sides of the pan so it doesn’t stick or brown unevenly.
- Crush the cardamom fresh. It is the key to a halwa with no egg smell.
- Bhuno until the ghee separates. This is how you know it’s done and gives the halwa its shine.
- Use a non-stick or heavy pan. It makes stirring much easier.
How to Serve
Serve warm, topped with almonds and pistachios. It is lovely with a cup of doodh patti or pink tea on a cold evening, or as a sweet after dinner.
Storing and Reheating
Keep in an airtight box in the fridge for up to 3 days. Reheat in a pan with a teaspoon of ghee or a splash of milk, or in the microwave for 30 to 40 seconds.
Egg Halwa (Anday ka Halwa)
Ingredients
Method
- In a bowl, whisk the eggs, milk, milk powder and sugar until completely smooth and the sugar dissolves. Add vanilla or kewra if using.
- Heat the ghee in a heavy or non-stick pan on low heat. Add the crushed cardamom and let it sizzle for a few seconds.
- Pour in the egg mixture and stir continuously on low heat. After 5 to 7 minutes it will start to thicken and form soft lumps.
- Keep stirring and breaking the lumps with your spoon for 15 to 18 minutes until the halwa turns soft and granular and the ghee starts to separate.
- Add most of the almonds and cook for 1 more minute. Garnish with the remaining almonds and pistachios and serve warm.
Notes
Frequently Asked Questions
Does egg halwa smell like eggs?
Not when made properly. Fresh cardamom, ghee and slow cooking until the ghee separates remove the egg smell. A few drops of vanilla or kewra also help.
Why did my halwa turn rubbery?
The heat was too high or it was overcooked. Cook on low heat and stop once it is granular and the ghee separates.
Can I make it without milk powder?
Yes. Use crumbled khoya, or simply add 1/4 cup extra milk. The texture will be a little lighter.
Can I reduce the sugar?
Yes. Use 1/2 cup sugar for a less sweet halwa.
How many eggs per person?
This recipe uses 6 eggs and serves 4 to 5 people as a dessert.
